O‘SIMLIK XOMASHYOSINI QAYTA ISHLASH VA SAQLASH JARAYONIDA BIOLOGIK FAOL KOMPONENTLARNING BARQARORLIGI

O‘SIMLIK XOMASHYOSINI QAYTA ISHLASH VA SAQLASH JARAYONIDA BIOLOGIK FAOL KOMPONENTLARNING BARQARORLIGI

Authors

  • Asqarov Ibrohim Rahmonovich 1 kimyo fanlari doktori (DSc), professor,
  • Obidova Shohsanam Akromjon qizi 2 kimyo fanlari bo‘yicha falsafa doktori (PhD),

Keywords:

Shu sababli yig‘ishdan keyingi qayta ishlash bosqichi xomashyoning yakuniy sifatiga bevosita ta’sir ko‘rsatadi.

Abstract

Dorivor o‘simliklar tarkibidagi biologik faol moddalar tabiiy farmasevtik substansiyalar, fitopreparatlar va nutritsevtik mahsulotlar ishlab chiqish uchun muhim manba hisoblanadi. Biroq yangi yig‘ilgan o‘simlik xomashyosi tarkibida aniqlangan biologik faol moddalar miqdori tayyor mahsulotda to‘liq saqlanib qolmasligi mumkin. O‘simlik yig‘ib olinganidan keyin uning hujayralaridagi biokimyoviy jarayonlar darhol to‘xtamaydi. Fermentativ reaksiyalar, oksidlanish, gidroliz va boshqa kimyoviy o‘zgarishlar davom etishi mumkin [1]. 

References

1. Gutzeit D., Baleanu G., Winterhalter P., Jerz G. Vitamin C Content in Sea Buckthorn Berries (Hippophaë rhamnoides L. ssp. rhamnoides) and Related Products: A Kinetic Study on Storage Stability and the Determination of Processing Effects // Journal of Food Science. – 2008. – Vol. 73, No. 9. – P. C615–C620.

2. Geng Z., Wang J., Zhu L., Yu X., Zhang Q., Li M., Hu B., Yang X. Metabolomics provides a novel interpretation of the changes in flavonoids during sea buckthorn (Hippophae rhamnoides L.) drying // Food Chemistry. – 2023. – Vol. 413. – Article 135598.

3. George S.D., Cenkowski S., Muir W.E. The Influence of Drying on Levels of Bioactive Compounds in Pulp/Peel Oil of Sea Buckthorn (Hippophae rhamnoides L. ssp. sinensis) Berries // Journal of Food Processing and Preservation. – 2009.

4. Gutzeit D., Baleanu G., Winterhalter P., Jerz G. Determination of Processing Effects and of Storage Stability on Vitamin K1 (Phylloquinone) in Sea Buckthorn Berries (Hippophaë rhamnoides L. ssp. rhamnoides) and Related Products // Journal of Food Science. – 2007.

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Published

2026-09-19
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