meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2023-8-2-124-131meat-264Research ArticleСтатьиEffect of blueberry (vaccínium myrtíllus) leaves extract, obtained by microwave heating on the dynamics of animal fat oxidation processeshttps://orcid.org/0000-0001-7380-5959BazhenovaB. A.

Bayana A. Bazhenova, Doctor of Technical Sciences, Professor, Professor, Department Technology of Animal Products. Commodity Science

40b, Klyuchevskaya str., 670013, Ulan-Ude

Tel.: +7–902–454–21–46

bayanab@mail.ruhttps://orcid.org/0000-0002-2938-4752LeskovaS. Yu.

Svetlana Yu.  Leskova, Candidate of Technical Sciences, Docent, Department Technology of Animal Products. Commodity Science

40b, Klyuchevskaya str., 670013, Ulan-Ude

Tel.: +7–902–565–32–57

s_leskova@mail.ruhttps://orcid.org/0009-0003-1479-6708DobretskyR. A.

Roman A. Dobretsky, Master Student, Department Technology of Animal Products. Commodity Science

40b, Klyuchevskaya str., 670013, Ulan-Ude

Tel.: +7–996–350–87–41

dobretskiy.99@mail.ruhttps://orcid.org/0000-0002-6159-1006KhankhalaevaI. A.

Irina A. Khankhalaeva, Doctor of Technical Sciences, Professor, Professor, Department of Standardization, Metrology and Quality Management

40b, Klyuchevskaya str., 670013, Ulan-Ude

Tel.: +7–914–847–16–40

irinakhan62@mail.ruhttps://orcid.org/0000-0003-0077-9977ShalbuevD. V.

Dmitry V. Shalbuev, Doctor of Technical Sciences, Professor, Professor, Department Technology of Animal Products. Commodity Science

40b, Klyuchevskaya str., 670013, Ulan-Ude

Tel.: +7–914–631–18–09

shalbuevd@mail.ruhttps://orcid.org/0000-0002-6417-6836KongB.

Baohua Kong, PhD, Professor, College of Food Science

No.600 Changjiang Street Xiangfang District, Harbin

Tel.: +86–451–55–19–17–94

kongbh63@hotmail.comEast Siberian State University of Technology and ManagementRussian FederationEast Siberia State University of Technology and ManagementRussian FederationNortheast Agricultural UniversityRussian Federation20230807202382124131Copyright © Bazhenova B.A., Leskova S.Y., Dobretsky R.A., Khankhalaeva I.A., Shalbuev D.V., Kong B., 20232023Bazhenova B.A., Leskova S.Y., Dobretsky R.A., Khankhalaeva I.A., Shalbuev D.V., Kong B.Bazhenova B.A., Leskova S.Y., Dobretsky R.A., Khankhalaeva I.A., Shalbuev D.V., Kong B.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/264

The potential of antioxidant properties of blueberry leaves extract (vaccínium myrtíllus) that grows in the Trans-Baikal region has been studied in this work. In order to increase the efficiency of extraction of biologically active substances with antioxidant properties, this extract was obtained with the help of microwave field. The optimal parameters for the extraction of active substances from the blueberry leaves with the help of electromagnetic microwave field have been defined. The influence of the power of the electromagnetic field and the duration of the process of blueberry leaves extraction on the efficiency of extraction of biologically active polyphenolic substances has been studied. The following parameters of the technology for blueberry leaves extraction were obtained: extraction with a water-alcohol solution with a concentration of 40% in the ratio of raw materials to extractant as 1 to 5, with duration of stirring as long as 30 minutes, then the application of an electromagnetic field of microwave heating with a power of 850W for 8–10 minutes long. Blueberry leaves extract is a clear liquid with a high content of polyphenols, of rich brown color, tart taste, without bitterness. The antioxidant potential of the obtained extract has been studied. To do this, the extract has been added into the finely ground animal fat and left for storage in a closed dark container. During storage, the dynamics of the peroxide number has been measured, as this value characterizes the degree of lipid oxidation. It has been found that blueberry leaves extract inhibits the process of animal fat oxidation due to the action of biologically active substances that feature antioxidant properties.

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The authors declare that there are no conflicts of interest present.