Study of antioxidant and antibacterial properties of chlorogenic acid in the emulsion product

Goal. To study the antioxidant and antibacterial properties of the chlorogenic acid sample obtained from sunflower meal as part of the emulsion product. Methods. The antioxidant capacity of the control sample — model mixture “water — sunflower oil” and the prototype — mixture “water with the addition of 0.02% of chlorogenic acid — sunflower oil” was investigated by differential scanning calorimetry (DSC) by determining the induction period of the mixtures. The amount of antioxidants added to the model mixture was determined according to the food standards collection “Codex Alimentarius. Food additives and contaminants”. Antibacterial efficiency of the obtained chlorogenic acid sample, which was in the amount of 1000 mg/kg (the amount of industrial preservative according to DSTU 4487:2015) was added to Provencal mayonnaise as a preservative, was checked by the method of determining the number of mold fungi, yeast, pathogenic microorganisms, in particular bacteria of the genus Salmonella, bacteria of the E. coli group (BECG). The amount of BECG was determined according to DSTU 30518-97, mold fungi and yeast — according to DSTU 8447:2015, and pathogenic microorganisms, in particular bacteria of the genus Salmonella — according to instruction No. 1135-73. Results. The periods of induction of the control (water — sunflower oil) and experimental (water with the addition of 0.02% of chlorogenic acid — sunflower oil) samples were established at two temperature regimes — 90 and 110 °C. During the experiment, at a temperature of 110 °C, a 19% increase in the induction period was observed in the test sample compared to the control sample, and at a temperature of 90°C — 28% increase. The obtained chlorogenic acid sample was tested for antibacterial ability. It was proved that after storing freshly produced mayonnaise for two weeks at a temperature of 35 °C, the amount of yeast in a sample of mayonnaise with the addition of a preservative — chlorogenic acid — was less than 10 CFU/g (as in freshly produced samples), and in a sample of mayonnaise without the addition of a preservative — 20±7.9 CFU/g. Conclusions. Analysis of the induction periods established by the DSC method indicated a partial destruction of chlorogenic acid at higher temperatures, which led to a decrease in its antioxidant capacity. In case of further studies, it is recommended to lower the temperature of the experiment. Verification of the antibacterial properties of the chlorogenic acid sample obtained from sunflower meal as part of the emulsion product — Provencal mayonnaise — showed a positive result: after storing the freshly produced mayonnaise for two weeks at a temperature of 35 °C, the amount of yeast in the sample to which the preservative was added (as in the freshly produced samples) did not increase (was less than 10 CFU/g), and in the sample without a preservative, rather active yeast growth was observed (20 ± 7.9 CFU/g).