Контрольная работа на тему Перевод статьи

Содержание:

Введение:

Problem
statement. The current state of the environment and the increased
level of stress situations require special attention to the nutrition of the
country's population.

The concepts of
healthy nutrition in different countries around the world are based on the use
of natural organic products and the production of food products of increased
biological value. In particular, a model of rational nutrition proposed in the
UK includes fruits and
vegetables (33%); bread, cereals and potatoes (33%); meat, fish and alternative
products such as legumes (12%); milk and dairy products (15%); fats and sugar
(8%).

In this
direction, carotenoids obtained from vegetables or fruits are of particular
importance. It is known that the presence of carotenoids in vegetables
(tomatoes and peppers, red carrots and so on) and fruits (pink grapefruits,
apricots and so on) gives them a red or bright yellow colour [2].

Carotenoids
(β-carotene) are necessary for the normal functioning of the visual organs,
cell growth, skin, hair, teeth and mucous membranes of respiratory tract.

Vitamin A and
its derivatives can prevent epithelial tissue carcinogenesis, and β-carotene
can prevent skin cancer caused by carcinogens or ultraviolet radiation (290-320
nm). It is determined that vitamin A has a protective effect in malignant
processes [3]. The anticancer effect of vitamin A and certain carotenoids
(quercetin and lycopene) is discussed in the research papers of such authors as
E. Giovannucci, E. B. Rimm, Y. Liu, M. J. Stampfer [3]; D. Heber, Lu Qing-Yi
[4, 5]; J. K. Campbell, K. Canene-Adams, B. L. Lindshield [6]; N. F. Gloria, N.
Soares, C. Brand, F. O. Leite, R. Borojevic, A. J. Teodoro [7] and so on.

In modern
conditions, the production and creation of new types of carotene-containing
products is relevant and necessary to ensure the health of the nation. In this
direction, the synthesis of lycopene-containing products becomes of great
importance.

Lycopene is a
pigment carotenoid that is necessary for the human body to provide antioxidant
reactions, and it is cannot be synthesized in the organism. Structurally,
lycopene is a tetraterpene assembled from eight isoprene units. The system of
11 conjugated double bonds determines the light-absorbing property of lycopene
and its ability to easily oxidize. When oxidized, lycopene gives epoxides of
various compositions. Lycopene absorbs all but the longest wavelengths of
visible light, so it has a red colour. In tomatoes lycopene is synthesized
completely as a trans-isomer (this is
correct!). In light or when heated, lycopene can undergo isomerization to form
CIS-isomers. In the human bloodstream different CIS-isomers account for more
than 60% of the total concentration of lycopene, but the biological effects of
individual isomers have not been studied yet. Lycopene is not soluble in water,
it is soluble only in organic solvents and oils [2].

Lycopene
(C40H56) is a substance of the carotenoid group that determines the dietary
value and the degree of fruit maturity, but is not synthesized in the human
body – but if you eat fresh tomatoes or tomato products, it provides 50-80% of the
body’s need for this substance in total food consumption [8].

Once in a human
body, lycopene can enhance its protective functions, inhibit degenerative
processes in tissues, reduce the risk of initiation and development of cancer,
cardiovascular and other pathologies. Therefore, it is important to develop or
improve technologies of lycopene-containing products with their subsequent
application in the production of functional food.

Заключение:

The analytical review showed that the highest concentrations of
lycopene, which takes one of the key places in the human diet, are found in
tomato products and canned foods, such as sauces and ketchup. In view of this,
these two varieties of tomato canning are the most rational option to use in
the food industry of Dagestan, in order to provide the population with
physiological and natural food products containing the irreplaceable carotenoid
– lycopene. Analysis of the chemical composition of tomato fruits and current
requirements for fruits that are accepted by processing enterprises showed that
the legislation of the Russian Federation does not regulate the requirement for
the concentration of lycopene in tomatoes entering production, which negatively
affects the quality of canned products in the future. It is noted that in the Russian Federation the direction of production
of carotene-containing products, in particular lycopene-containing products,
for the production of functional products is developing and promising. It is
established that a promising direction for processing tomato fruits is to
obtain dried products of relative and maximum moisture content with their
subsequent use in food production.

Фрагмент текста работы:

The main block
of the research

The total area
under tomatoes in Dagestan was 74.3 thousand hectares in 2019 in all categories
of farms. On average, the share of tomato consumption in the vegetable crops
segment is 15-25%. More than 65% of the sown areas are occupied by varieties
and hybrids of domestic selection.

On the Russian market,
there are mostly large-fruited forms of tomatoes with weight more than 250 g. of
pink, red and pink-red colours, having different fruit shapes (round,
flat-rounded, heart-shaped, pepper-shaped and plum-shaped). Thus, the soil and
climate conditions of Dagestan are favourable for the tomato production in the
necessary quantities for consumption and processing.

Fresh tomato
fruits are valuable vegetable products containing ascorbic acid, carotene,
lycopene, mineral salts and organic acids.

Medvedev K. S.
and Andrushchenko A. I. [17] investigated the influence of the degree of
maturity on the duration of storage, transportation and ability to industrial
processing of tomato fruits. An important indicator for their processing is the
content of the mass fraction of moisture, which determines the possibility of
drying of fruits with a certain moisture percentage and further use in food
production.

The scientific
researches [10-13] show that the dry matter content depends on the biological
characteristics of tomato fruits and growing conditions. In particular, the
plum-shaped variety has 5.5-7.4% of dry matter, the cherry-shaped variety – 6.7-9.3%
of dry matter.

The quality of
tomato fruits used for processing is also determined by the content of free
organic acids, active acidity and sugar-acid index. Undamaged mature tomatoes
contain from 0.3 to 0.5% of malic and citric acids, as well as tartaric,
succinic and oxalic acids [10, 11].

According to the
production data, tomatoes with an active acidity of 3.8 are delivered to
canneries [14]. Carbohydrates in the tomatoes used in the canning industry are
represented mostly by sugars (glucose and fructose) in an amount of up to 4%
[2, 10].

It is known
that tomato fruits contain polyphenols and glycosides. Most of these compounds
have a bitter taste due to the content of naringin flavonol and tomato glycoalkaloids
or their derivatives, as well as oxycoric acids (coffee, ferulic and cinnamon).


It is important
to study the features of the content of functional compounds depending on the
degree of maturity of tomato fruits. In particular, the authors [11, 12]
established such a relationship for coffee acid: green tomato fruits contain 4.3·10-3%
of total amount of acids in terms of dry weight, mature tomato fruits – 4.9·10-3%,
fruits skin - 9.7·10-3%, seeds - 11.9·10-3%.

Besides that, we
studied the influence of fruit maturity on the content of free and bound
oxycoric acids, the amount of which varies from 12·10-3% to 40·10-3%
in terms of dry weight [12], and found their traces in green fruits.

Many scientists
are interested in the content (concentration) of substances in the chemical
composition of tomatoes, which determine the functional ability of this
product. The results show the prospects of their consumption (the higher the
concentration, the more pronounced the effect of the substance on the
functionality of various organ systems and cells in the body will be) in fresh
or processed form (table).