THE STUDY OF BEER QUALITY WITH THE REDUCED TOXIC EFFECT

  • Nataliya Penkina Kharkiv State University of Food Technology and Trade, Ukraine
  • Larisa Tatar Kharkiv State University of Food Technology and Trade, Ukraine
  • Victoria Kolesnyk Kharkiv State University of Food Technology and Trade, Ukraine
  • Tetiana Karbivnycha Kharkiv State University of Food Technology and Trade, Ukraine
  • Tetiana Letuta Kharkiv State University of Food Technology and Trade, Ukraine
Keywords: beer, pine needle, antioxidant capacity, oxidative stress, toxicity, liver homogenate, pro-antioxidant markers

Abstract

There was grounded the expedience of using unconventional vegetable raw material, namely Pinus sylvestris needle that partially replaced hop for beer enrichment. The optimal parameters of extraction of Pinus sylvestris needle relative to anti-oxidant activity of extract: hydromodulus 1:20, temperature 60 ºС, extraction 30 min. The needle extract has pure smell, harmonic refreshing taste with needle note. The content of ascorbic acid in extraction is 0,275 mg / 100 g, antioxidant activity – 202,3 C/100 g. The quantitative ratio of hop and pine needle in beer receipt was determined by the way of mathematical modeling. Quantitative content of Pinus sylvestris needle is no more than 20 % by mass from the rated norm of hop that is enough for preserving hop bitterness and smell. The receipt of beer, including Pinus sylvestris needle, was elaborated. The quality parameters of ready drink were studied. The addition of needle increases the beer gustatory properties, decreases methanol content. The content of ascorbic acid in ready drink is 3,52 mg/100 g. Antioxidant activity of elaborated beer is 178,1 C/100 g that determines its high biological value.

The influence of beer with needle extract on antioxidant system of organism of biological objects was assessed. Under conditions of acute pathological condition the beer with needle extract decreases oxidative influence of drink on brain of biological objects. The beer “Smaragd” decreases toxic effect on organism of living creature due to its antioxidant properties.

The introduction of needle extract that includes vegetable antioxidants in beer is the one of the ways to increase antioxidant capacity of ready drink. It opens the prospect of studies, directed on elaboration of arrangements of stabilization of different sorts of beer. The studies may be introduced in production that has positive effect on ready product quality.

Downloads

Download data is not yet available.

Author Biographies

Nataliya Penkina, Kharkiv State University of Food Technology and Trade

Department of merchandise in customs

Larisa Tatar, Kharkiv State University of Food Technology and Trade

Department of Commodity, quality management and environmental safety

Victoria Kolesnyk, Kharkiv State University of Food Technology and Trade

Department of Commodities in customs

Tetiana Karbivnycha, Kharkiv State University of Food Technology and Trade

Department of Commodity, quality management and environmental safety

Tetiana Letuta, Kharkiv State University of Food Technology and Trade

Department of Commodity and expertise of goods

References

Penkina, N., Tatar, L., Zaychenko, G., Lytkin, D. (2015). Research of the toxicological and pharmacological effects of new blends on the body of biological objects. Ukranian Food Journal, 4 (4), 577–586.

Sydor, V., Koshova, V., Boiarska, O., Lavna, M. (2015). Research of beer quality with the addition of elder sap. Technology Audit and Production Reserves, 4 (4 (24)), 52–55. doi: 10.15587/2312-8372.2015.47701

Danilova, L., Melet'ev, A., Berezka, T., Arutyunyan, T. (2013). Antioxidants from plant materials in the technology of beer stabilization. Eastern-European Journal of Enterprise Technologies, 4 (10 (64)), 23–26. doi: 10.15587/1729-4061.2013.1630

Zubareva, Ye. V. (2013). Sezonnaya izmenchevost' vitamina S v khvoye sosny obyknovennoy v usloviyakh g. Krasnoyarska [Seasonal variability of vitamin C in needles of Scots pine in conditions of Krasnoyarsk]. Vesnik KrasGAU, 4, 70–73.

DSTU 3888:2015. Pyvo. Zahal'ni tekhnichni umovy [Beer. General specifications]. (2015). Kyiv: UkrNDNTS, 14.

DSTU 7104:2009. Pyvo. Metody vyznachannya spyrtu, diysnoho ekstraktu ta rozrakhovuvannya sukhykh rechovyn u pochatkovomu susli [Methods for determination of spirit, actual extract and estimation of dry substances in the initial must]. (2009). Kyiv: Derzhspozhyvstandart, 20.

DSTU 4852:2007. Pyvo. Metody vyznachennya kyslotnosti [Beer. Methods for determination of acidity]. (2007). Kyiv: Derzhspozhyvstandart, 10.

DSTU 4851:2007. Pyvo. Metody vyznachennya kol'oru [Beer. Methods for determination of color]. (2007). Kyiv: Derzhspozhyvstandart, 16.

DSTU 4850:2007. Pyvo. Metody vyznachennya dioksydu vuhletsyu ta stiykosti [Beer. Methods for determining dioxin emissions and sustainability]. (2007). Kyiv: Derzhspozhyvstandart, 16.

Orlova, N. Yа., Mandryka, V. I. (2008). Teoretychni osnovy tovaroznavstva. Prodovol'chi tovary [Theoretical Foundations of merchandise. Groceries]. Kyiv: KNTEU, 145.

DSTU 4222:2003. Horilky, spyrt etylovyy ta vodno-spyrtovi rozchyny. Hazokhromatohrafichnyy metod vyznachennya vmistu mikrokomponentiv [Vodka, ethyl alcohol and water-alcohol solution. Chromatographic method for determination of micro]. (2003). Kyiv: Derzhspozhyvstandart, 14.

DSTU 4646:2006. Spyrt etylovyi, horilky, napoi likero-horilchani. Hazokhromatohrafichnyi metod vyznachannia spravzhnosti [Ethyl alcohol, vodka, drinks liquor. Chromatographic method for determining authenticity]. (2006). Kyiv: Derzhspozhyvstandart, 19.

Halafyan, A. A. (2007). STATISTICA 6. Statisticheskij analiz dannyh [Statistical analysis of the data]. Ed. 3. Moscow: Binom-Press, 512.

Skornyakov, V. I., Kozhemyakin, L. A., Smirnov, V. V. (1988). Produkty perekisnogo okisleniya lipidov u bol'nyh s cherepno-mozgovoj travmoj [The products of lipid peroxidation in patients with craniocerebral trauma]. Laborotornoe delo, 8, 14–16.

Stal'naya, I. D., Garishvili, T. G. (1977). Metod opredeleniya dienovoj kon"yugacii nenasyshchennyh vysshih zhirnyh kislot [Method for determination of diene conjugation of unsaturated higher fatty acids]. Sovremennye metody v biohimii. Moscow: Medicinа, 43–44.

In: Karpishchenko, A. I. (1997). Spektorofotometricheskoe opredelenie produktov perekisnogo okisleniya lipidov Medicinskaya laboratornaya diagnostika (programmy i algoritmy) [Spectrophotometric determination of lipid peroxidation products. Medical laboratory diagnostics (programs and algorithms)]. St. Petersburg: Intermedika, 48–52.

Stal'naya, I. D., Garishvili, T. G. (1977). Metod opredeleniya malonovogo dial'degida s pomoshch'yu tiobarbiturovoj kisloty [Method for the determination of malonic dialdehyde with thiobarbituric acid]. Sovremennye metody v biohimii. Moscow: Medicinа, 66–68.

In: Severina, S. E., Solov'evoj, T. A. (1989). Praktikum po biohimii Opredelenie chisla sul'fgidril'nyh grupp s reaktivom EHllmana [Determination of the number of sulfhydryl groups with the Ellman reagent]. Moscow: MGU, 160–161.

Baraboj, V. A., Orel, V. E., Karnauh, I. M. (1991). Perekisnoe okislenie i radiaciya. Metodicheskie osobennosti issledovaniya perekisnogo okisleniya [Methodological features of the study of peroxidation]. Kyiv: Naukova dumka, 52–75.

Korolyuk, M. A., Ivanova, L. I., Majorova, I. G., Tokarev, V. E. (1988). Metod opredeleniya aktivnosti katalazy [Method for determination of catalase activity]. Laboratornoe delo, 1, 16–19.

In: Habrieva, R. U. (2005). Rukovodstvo po ehksperimental'nomu (doklinicheskomu) izucheniyu novyh farmakologicheskih veshchestv [Manual on experimental (preclinical) study of new pharmacological substance]. Ed. 2. Moscow: Medicina, 832.

Kovalenko, V. M. (2009). Doklinichni doslidzhennya likars’kykh zasobiv v Ukrayini [Preclinical studies of medicines in Ukraine]. Farmakolohiya ta likars’ka toksykolohiya, 5 (12), 56–61.


👁 788
⬇ 392
Published
2017-03-23
How to Cite
Penkina, N., Tatar, L., Kolesnyk, V., Karbivnycha, T., & Letuta, T. (2017). THE STUDY OF BEER QUALITY WITH THE REDUCED TOXIC EFFECT. EUREKA: Life Sciences, (1), 35-43. https://doi.org/10.21303/2504-5695.2017.00303
Section
Food Science and Technology