ANTIOXIDATIVE EFFICIENCY OF FATTY ACTINIDIA EXTRACTS

Abstract

The aim of this study was to determine the chemical composition and properties of the fatty extracts of four species: Laiba, Lankb, Lande and Paukštė-Šakarva of actinidia (Actinidia kolomikta Maxim). Three-stage extraction with cocoa butter was applied to obtain fatty extracts of freeze-dried actinidia. At each step, a sample was taken for analysis. Total phenol content in concentrated actinidia fatty extracts was compared with their antioxidant activity. The highest quantity of polyphenolic compounds (PPC) was found in freeze-dried fruits of actinidia: Laiba – 2839 mg/100 g (d. w.), Lande – 4782 mg/100 g (d. w.), while the concentration of these compounds in dried fruit at a temperature of 40 °C (d. w.) was lower – 2101 and 3786 mg/100 g (d. w.), respectively. The content of PPC was highest in actinidia fatty extracts after two-stage extraction.

The antoxidative effect in model food systems was measured by the instrumental Oxipress method at 120 °C depending on the concentration (0, 20, 30, 50 %). The highest antioxidative effect was obtained in cocoa butter samples with 50 % additives of actinidia fatty extracts. The highest oxidative stability was observed with the Lande species additive (IP = 22.74 h). The stability of cocoa butter increased 3.69 times.

The investigation in model food systems showed that stability of cacao butter significantly increased with fatty actinidia fruit extract additives even in extreme conditions (120 °C).

The work was supported by the Agency for International Science and Technology Development Programmes in Lithuania within the project AKTINIDIA No. E! 4449 Creation of New Confectionery Products' Production Technology Using Organic Plants Growing in the Baltic and Nordic Region, according to the "Eureka" programme.