Name
Victorova Elena Pavlovna
Scholastic degree
•
Academic rank
professor
Honorary rank
—
Organization, job position
Krasnodar Research Institute of Agricultural Products Storage and Processing
Web site url
—
Articles count: 21
The article presents a comparative assessment and
peculiarities of nuclear magnetic relaxation
characteristics of rapeseed and sunflower lecithin. It
was established, that lecithin’s nuclear magnetic
relaxation characteristics, namely, protons’ spin-spin
relaxation time and amplitudes of nuclear magnetic
relaxation signals of lecithin components, depend on
content of oil’s fat acids and phospholipids, contained
in the lecithin. Comparative assessment of protons’
spin-spin relaxation time of rapeseed and sunflower
lecithin components showed, that for their
identification protons’ spin-spin relaxation time of the
lecithin’ first component at 40°C and 60°C
temperature, when differences in values of protons’
spin-spin relaxation time of the sunflower and
rapeseed lecithin’ first component are most obvious,
should be used as an analytical parameter.
Comparative assessment of amplitudes of proton’s
NMR signals of sunflower and rapeseed lecithin
components showed, that relations, established earlier
for sunflower lecithin between mass share of
phospholipids (substances insoluble in acetone) and
the sum of amplitudes of proton’s NMR signals of the
third and fourth components, cannot be applied to
rapeseed lecithin; that is for the development of an
express method for determination of mass share of
substances insoluble in acetone (phospholipids) in
rapeseed lecithin, it is necessary to carry out additional
research with the purpose of clarifying the mentioned
relations
The article presents results of research of quality,
safety and content of biologically active substances of
food red beet roots of Bordo 237 variety, grown in the
Krasnodar region in 2014. On the basis of the research
carried out it was established, that there are
carbohydrates, proteins, organic acids and mineral
substances in the food red beet roots of Bordo 237
variety. Food red beet roots are a source of dietary
fibers (pectin, protopectin, hemicelluloses and
cellulose), possessing antitoxic, antioxidant, radiation
protective, cholesterol-lowering and lipid correcting
qualities, and also a source of vitamins C, B9 (folic
acid) and P-active substances, possessing antioxidant
properties. Due to high content in food red beet of a
complex of microelements – iron, zinc, manganese and
copper, and a complex of macro elements – potassium
and magnesium, it can be recommended for
prophylaxis and treatment of hypertension,
atherosclerosis and other diseases of heart and vascular
system, and for prophylaxis of iron-deficiency anemia.
Thus, the research of quality, safety and content of
biologically active substances showed that food red
beet roots of Bordo 237 variety are a high quality component ingredient for creation of food products of
specialized and functional purpose
An analysis of patented in Russia and abroad methods for
providing preservation of plant products, particularly apples
and pears, was carried out in the article. The patent search
was made for the period from 1995 to 2015 in the databases
of patent offices of the United States of America, Japan and
European patent organization. The patented methods,
realization of which allows increasing of storage life of
agricultural products by means of using different kinds of
electromagnetic radiation, regulating the content of gaseous
medium in the storage, treating with chemical substances,
inhibiting the microbiological processes, creating hermetic
storing conditions, were systematized.
The realized research allowed drawing a conclusion on the
relevance of work in the field of search for new methods for
providing stable quality of fruits in the process of storing,
particularly with the use of electromagnetic fields of very
low frequency
The article analyzes the ways of ensuring a stable
quality of vegetable raw materials in the process of
storage and use of biopreparations patented in Russia
and abroad. The search was conducted in the period
from 1995 to 2015 on the databases of the patent
agencies of the Russian Federation, the United States,
Japan and the European Patent Organization. We have
systematized the patented methods, the
implementation of which can increase the shelf life of
vegetable raw materials. The study led to the
conclusion of the usefulness of developing innovative
ways of ensuring a stable quality of vegetable raw
materials in the process of storage using
biopreparations
The article analyzes the proprietary methods of
processing of vegetable raw materials and secondary
resources with the use of electromagnetic fields (EMF
SHF). Analysis of the database of Rospatent World
Intellectual Property Organization led to the conclusion
that EMF SHF used in the processing of vegetable raw
materials in the following processes: drying, reduction
of microbial contamination (decontamination), juice
production and extraction. It is established that the
application of EMF SHF is the most effective in
preparation for drying a plant raw material and not
directly at the stage of drying, thus reducing the loss of
heat-labile active compound in the drying process, and
therefore obtain a finished product of higher quality
and nutritional value. The patented methods of
extraction of vegetable raw materials extraction process
performed that extracting directly EMF SHF does not
allow pre-hold inactivate enzymes contained in the raw
material and lead to undesirable oxidative and
hydrolytic processes, and hence a decrease in the yield
of extractable substances in the extract and the
deterioration of its quality . Therefore, as in the case of
drying plant material, EMF SHF can be more
effectively used in preparation for an extraction
process. Based on the analysis, it was concluded that
the relevance of developments in the field of
technologies of processing of vegetable raw materials and secondary resources using EMF SHF at the stage
of their preparation for such basic processes - drying,
extraction, etc.
The article presents the results of the patent
research in the field of modern production
technologies of Inulin from plant material. It has
been established that the differences of the currently
known methods of production of inulin are
concluded in selecting raw materials pretreatment
inulin-containing modes type extractant and
extraction methods, methods of purification
inulincontaining extract and methods for producing
the final product. A significant amount of Inulin
production methods is based on use of freshly
feedstock. A number of methods have been
patented involving the extraction Inulin from plant
raw materials previously stabilized by drying. In
most of the methods, inulin extraction is carried out
at elevated temperatures with water or aqueous salt
solutions. Several technologies involve extraction
with organic solvents at low temperatures. Have
been patented several processes in which the
extraction is replaced by a separation process using
inulincontaining juice and physical and mechanical
methods. Some of the known processes provide for
the extraction process to further operations, such as
blanching vegetable raw materials, sonication,
vibration impact, processing enzymes. The most
promising direction to improve manufacturing
technology of inulin from fresh plant raw materials
is to conduct research on the use of electromagnetic
fields at microwave frequencies, the inactivating effects of which on enzyme systems is an
established fact that, in turn, would eliminate the
use of chemical agents for inactivation of oxidative
enzymes. In addition, considering that more
effective are the methods for the preparation of
inulin from freshly harvested plant material, are
relevant researches on development of innovative
technologies to prepare it for storage and its
storage, which will provide inhibition of unwanted
biochemical and microbiological processes that
occur during storage and lead to a loss of inulin
The article analyzes the existing technologies and
methods of storage of tubers of topinambur. We have
analyzed the traditional methods of storage of tubers of
topinambur - in containers, boxes or bags in storage or
in the ground clamps. Russian and foreign topinambur
tubers storage technologies in modified atmosphere,
with use of easily removable wax coating, with plant
extracts treatment, at different storage temperatures are
studied. We have also carried out analysis of scientific
and patent sources led to the conclusion that existing
technologies and methods of storing topinambur tubers,
which do not allow reducing to the maximum extent
the weight loss and the inulin hydrolysis during
storage. A reasonable conclusion was made about the
advisability of further studies in the field of innovative
technologies and methods of preparation for storage
and storage of topinambur tubers, ensuring minimal
weight loss, as well as maximum preservation in their
structure of inulin, vitamin C and other biologically
active substances during storage
The article lists the characteristic and scrutinizes features
of modern topinambur varieties. Data, characterizing
acres in crops and crop yield abroad and in Russian
Federation, are analyzed. Classification traits of
topinambur varieties, included in the state register of
selection achievements, are studied. Data on crop yield,
duration of vegetative period, composition of carbohydrate
complex, content of vitamins, macro- and microelements
are systematized. The article studies most
popular foreign topinambur varieties. The carried out
analysis of scientific sources on agrobiological properties
and chemical composition of topinambur varieties
allowed choosing varieties, which are the most promising
for industrial processing
The article presents data, on the basis of which we
have concluded that the oil and phospholipids
contained in soy lecithins, the degree of unsaturation
of fatty acids differ significantly from oil and
phospholipids contained in sunflower lecithins, with
differences in the degree of unsaturation of fatty acids
of oil and phospholipids contained in sunflower and
soy lecithins, leads to differences in the content of
resonating protons, and, consequently, the level of
amplitude values of NMR signals of protons of the
investigated lecithins. It is established that the values
of the amplitudes of the NMR signals of protons of
each of the four components of sunflower lecithins
differ from the values of the amplitudes of the NMR
signals of protons the component of soy lecithins,
which confirms the differences in the composition and
content of fatty acids lecithins studied. Considering
quantitative characteristic of mass fraction of
substances insoluble in acetone, i.e. phospholipids, is
the sum of the amplitudes of the NMR signals of
protons of the third (A3) and fourth (A4) component,
was built the graphical dependence of the mass
fraction of substances insoluble in acetone, from the
value of (A3+A4)/ASIS, % which is described by the equation (correlation coefficient R2
=0,9911) of the
following form: y=0,8177x +2.52. Based on these
data, we have developed a rapid method of
determining the mass fraction of substances insoluble
in acetone, soy lecithin, eliminating the use of toxic
organic solvents, is environmentally safe, which is
protected by RF patent for the invention
In recent decades, Russia has increased the demand for
high oleic sunflower oil and, consequently, for the raw
material from which it is derived – high oleic sunflower
seeds. Currently existing methods of control of mass
fraction of oleic acid in the seed oil of sunflower, have
significant drawbacks, due to which sharply raises the
question of the development of the Express methods of
control of mass fraction of oleic acid. The study presents
the results of determining the mass fraction of oleic acid
in the oil of sunflower seeds, obtained by known
methods (GC and ri), and developed a method based on
NMR. The developed method of determining the mass
fraction of oleic acid in sunflower seed oil has a number
of advantages compared with the known: is not
destructive (does not require the extraction of oil from
seeds), does not require special sample preparation
excludes the use of toxic chemicals, the analysis duration is 5 minutes, ensuring high representativeness of the
sample, and the simplicity and automation of the analysis
process reduces the requirements for qualifications of
laboratory personnel. The developed method of
determining the mass fraction of oleic acid in the oil of
sunflower seeds can be carried out simultaneously with
the determination of oil and moisture content of seeds on
commercially available analyzers, but I hope it 1006М,
which is currently applied at more than 250 companies of
oil and fat industry