Biochemical and physiological properties non-traditional food raw materials

¹ Orel State Agrarian University Named after N V Parakhin, Russia
² Orel State University named after I S Turgenev, Orel, Russia
³ Southwest State University, Kursk, Russia
⁴ Plekhanov Russian University of Economics, The Russian Presidential Academy of National Economy and Public Administration, Moscow, Russia

^* Corresponding author: oksana-orel@mail.ru

Abstract

The botanical and commodity characteristics are given, the physiological functions of the calamus root are indicated. The methods used to study its quantitative and qualitative composition of nutrients, including physiologically active substances and antiradical activity, are given. The general chemical composition is investigated, the results of the study of the mineral composition of the calamus root are presented, it is established that the root is rich in potassium, calcium, magnesium, phosphorus, as well as trace elements manganese, iron, molybdenum, which perform important physiological functions in the human body. The calculation of the percentage of satisfaction of the daily need for individual minerals was carried out, it was found that the calamus root belongs to functional food ingredients, since it satisfies the SNP by more than 15% for individual minerals. It has been shown that the calamus root contains a significant amount of vitamins C, B2, E, β-carotene. The qualitative composition of organic acids, phenolic compounds and carbohydrates is given, indicating the release time of individual substances and the values of chromatogram profiles. The antioxidant activity of the original calamus root sample ranges from 37.7 to 47.4%, depending on the extractant, heat treatment reduces the activity by 5.8-6.7%. The conducted studies allow us to consider the calamus root as a plant ingredient for a nutrient mixture.