Investigation of the characteristics of the composition of pine nut and walnut extraction cakes and butter biscuits with their use by using infrared spectroscopy


Keywords: cakes, walnut, pine nut, butter biscuits, IR spectroscopy, absorption spectrum

Abstract

The article is devoted to substantiation of the possibility of using the method of infrared spectroscopy to study the characteristics of the chemical composition of pine nut and walnut cakes and butter biscuits with their use. Estimation of the value of cakes for nutrient content was carried out according to the method based on the calculation of the relative optical density value. It was established that in IR spectra of all investigated samples containing pine nut and walnut cakes, there is observed approximately the same set of absorption bands attributed to the corresponding types of oscillations: valence fluctuations of hydroxyl groups in carboxylic and fatty acid carbohydrates, flavonoids, pectins with maxima at 3365 cm-1 to                         3400 cm-1 ν (OH); 3005 cm-1 and 722 cm-1  – valence and deformation vibrations of CH double bond fatty acids; 2925 cm-1 , 2855 cm-1 – asymmetric and symmetric valence fluctuations n (С–Н) of the carbon skeleton ‑CH2-; 1746 cm-1  – ν (C = 0), valence fluctuations in the protonated carboxyl group -COOH, 1545 cm-1  νas (C = O), 1415 cm-1 νs (C = O) asymmetric and symmetric valence fluctuations of СОО-groups and                   1240 cm-1  valent vibrations of ν (С-О) carboxylic, amino, and fatty acids; 1380 cm-1 and 1050 cm-1  - deformation δ (O-H) and symmetric oscillations of O-H groups of flavonoids; 1163 cm-1 - oscillation of pyranose cycles of pectin substances. Comparison of IR spectra of pine nut and walnut cakes, is indicative of their close qualitative chemical composition due to the similarity of the position and intensity of absorption bands. It is noted that in the walnut cakes consists of proteins, fatty acids, flavonoids, organic acids and pectin, and the content of these substances pine nut cakes slightly inferior walnut cakes. Analysis of the infrared spectra of samples of butter biscuits using nut cakes, that the use of pine nut and walnut cakes in technologies butter biscuits provides a significant increase in content in the physiologically functional ingredients and increases moisture that will help slows the drying of the cookies during storage. There were analytical and experimental researches on which explored the possibility of effective use of infrared spectroscopy to study the characteristics of pine nut and walnut cakes and butter biscuits with their use.

References

Gosudarstvennyiy komitet statistiki Ukrainyi (2016). Rezhym dostupa: http://www.ukrstat.gov.ua/express /expres_u.html. (in Ukrainian).

Nikberg, I.I. (2011). Funktsionalnyie produktyi v strukture sovremennogo pitaniya. Rezhim dostupa: http://endocrinology.mif-ua.com/archive/issue-22463/ article-22542/ (in Russian).

Ivanov, S.V., Simakhina, H.O., & Naumenko, N.V. (2015). Tekhnolohiia ozdorovchykh kharchovykh produktiv. K.: NUKhT (in Ukrainian).

Shydakova-Kameniuka, O.H., Novik, H.V., Kasabova, K.R., & Kravchenko, O.I., (2015). Perspektyvy vykorystannia shrotiv horikhovoi syrovyny dlia zbahachennia boroshnianykh kondyterskykh vyrobiv. Prohresyvni tekhnika ta tekhnolohii kharchovykh vyrobnytstv restorannoho hospodarstva i torhivli. Kharkiv: KhDUKhT. 2, 69–81. Rezhym dostupa: http://nbuv.gov.ua/UJRN/Pt_2015_2_9 (in Ukrainian).

Lysiuk, H.M., Shydakova-Kameniuka, O.H, Novik, H.V., & Yakunina, D.S. (2015). Patent na korysnu model UA № 100817, MPK A21D 2/36, A21D 13/08. Sposib vyhotovlennia zdobnoho pechyva. Zaiavnyk ta vlasnyk Kharkiv. derzh. univ. kharchuvannia ta torhivli. № u 201501827; zaiavl. 02.03.2015; Vid 10.08.2015. Biul. № 15 (in Ukrainian).

Shende, M.A., & Marathe, R.P. (2015). Shende Extraction of mucilages and its comparative mucoadhesive studies from hibiscus plant specie. World journal of pharmacy and pharmaceutical sciences. 4(3). 900–924. www.wjpps.com/download/ article/1425129921.pdf

Gupta, S., Parvez, N., & Sharma, P.K. (2015) Extraction and Characterization of Hibiscus rosasinensis Mucilage as Pharmaceutical Adjuvant. World Applied Sciences Journal. 33(1). 136–141. doi: 10.5829/idosi.wasj.2015.33.01.9263

Skorik, N.A., Buholtseva, E.I., & Filippova, M.M. (2015) Soedineniya kobalta(II), medi(II) i tsinka s yablochnoy kislotoy i imidazolom. Vestnik Tomskogo gosudarstvennogo universiteta. Himiya. 2, 87100. doi: 10.17223/24135542/2/9 (in Russian).

Nigam, S., Barick, K.C., & Bahadur, D. (2011). Development of citrate-stabilized Fe3O4 nanoparticles: Conjugation and release of doxorubicin for therapeutic applications. Journal of Magnetism and Magnetic Materials. 323. 237243. doi: 10.1016/j.jmmm. 2010.09.009

Hatko, Z.N. (2008). Infrakrasnyie spektryi sveklovichnogo pektina. Novyie tehnologii. 5, 45–51 (in Russian).

Levdanskiy, V.A. (2001). Ekstraktivnaya pererabotka koryi eli sibirskoy v tsennyie himicheskie produktyi. Himiya rastitelnogo syirya. 1, 9399 (in Russian).

Piliuhina, I., Aksonova, O., Artamonova, M., Shmatchenko, N., & Torianyk, D. (2017). Doslidzhennia osoblyvostei skladu kriodobavok iz sudanskoitroiandy tashypshyny. Scientific Letters of Academic Society of Michal Baludansky. 5(4), 97102 (in Ukrainian).

Vasilev, A.V., Grinenko, E.V., Schukin, A.O., & Fedulina, T.G. (2007) Infrakrasnaya spektroskopiya organicheskih i prirodnyih soedineniy: Uchebnoe posobie. SPb.: SPbGLTA (in Russian).

Knerelman, E.I (2008). Sravnitelnyie osobennosti infrakrasnyih spektrov S18-karbonovyih kislot, ih metilovyih efirov (biodizelya) i triglitseridov (rastitelnyih masel). Vestnik Kazanskogo tehnologicheskogo universiteta. 6, 68–78 (in Russian).

Abstract views: 0
PDF Downloads: 0
Published
2018-02-27
How to Cite
Shidakova-Kamenyuka, E., NovikА., ChernyshenkoЕ., & Matsuk, Y. (2018). Investigation of the characteristics of the composition of pine nut and walnut extraction cakes and butter biscuits with their use by using infrared spectroscopy. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 20(85), 56-61. https://doi.org/10.15421/nvlvet8511