The properties of salt enriched by phytocomponents of medicinal herbs and spices
DOI: 10.21047/1606-4313-2017-16-4-9-17
Guzhova V.F., Chernova A.V., Kazimirchenko O.V.
Keywords: salt, turmeric, paprika, St. John's wort, calendula, color characteristics, antioxidant activity, chemiluminescence, antimicrobial activity, bacteria.
The properties of salt enriched by phytocomponents of medicinal herbs and spices
For citation: Guzhova V.F., Chernova A.V., Kazimirchenko O.V. The Properties of salt enriched by phytocomponents of medicinal herbs and spices. Vestnik Mezhdunarodnoi akademii kholoda. 2017. No 4. p. 9-17
Abstract
The main properties of salts enriched by phytocomponents of herbs and spices, such as bulk density, color characteristics, antioxidant activity, and antimicrobial activity were investigated. The objects of these studies – 16 samples of salt enriched with phytocomponents of herbs (St. John's wort, calendula) and spices (garlic, turmeric, paprika) – were obtained by full factorial experiment. Studies have shown that the bulk density of the samples under investigation (0.782-0.932 g/cm3) corresponded to the same parameter of salts with standard moisture (1.095 g/cm3). The salts under investigation were classified as medium-bulk bulk materials. The color characteristics of salt samples enriched with herbal components of herbs and spices had a high value of Red (R) and Green (G) color channels. This salt will color the product into yellow and golden tones. It has been shown that the highest antioxidant activity was observed in salt samples containing in their composition the following phytocomponents: turmeric and paprika (luminescence intensity = 78791.308 CPS); turmeric, paprika and St. John's wort (luminescence intensity = 108132.925 CPS); turmeric and St. John's wort (luminescence intensity = 196306.526 CPS). There was a synergistic effect of these herbs on the suppression of lipid oxidation. An exception was the salt with the addition of calendula (luminescence intensity = 192411.946 CPS). Samples of salt with phytocomponents of calendula, turmeric, and a mixture of turmeric and paprika have shown an antimicrobial activity against the natural microflora of Baltic herring during salting. The properties of salt enriched with herbal ingredients of medicinal herbs and spices were proved to prolong shelf life of food products.
Abstract
The main properties of salts enriched by phytocomponents of herbs and spices, such as bulk density, color characteristics, antioxidant activity, and antimicrobial activity were investigated. The objects of these studies – 16 samples of salt enriched with phytocomponents of herbs (St. John's wort, calendula) and spices (garlic, turmeric, paprika) – were obtained by full factorial experiment. Studies have shown that the bulk density of the samples under investigation (0.782-0.932 g/cm3) corresponded to the same parameter of salts with standard moisture (1.095 g/cm3). The salts under investigation were classified as medium-bulk bulk materials. The color characteristics of salt samples enriched with herbal components of herbs and spices had a high value of Red (R) and Green (G) color channels. This salt will color the product into yellow and golden tones. It has been shown that the highest antioxidant activity was observed in salt samples containing in their composition the following phytocomponents: turmeric and paprika (luminescence intensity = 78791.308 CPS); turmeric, paprika and St. John's wort (luminescence intensity = 108132.925 CPS); turmeric and St. John's wort (luminescence intensity = 196306.526 CPS). There was a synergistic effect of these herbs on the suppression of lipid oxidation. An exception was the salt with the addition of calendula (luminescence intensity = 192411.946 CPS). Samples of salt with phytocomponents of calendula, turmeric, and a mixture of turmeric and paprika have shown an antimicrobial activity against the natural microflora of Baltic herring during salting. The properties of salt enriched with herbal ingredients of medicinal herbs and spices were proved to prolong shelf life of food products.
Keywords: salt, turmeric, paprika, St. John's wort, calendula, color characteristics, antioxidant activity, chemiluminescence, antimicrobial activity, bacteria.
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