Determination of the Chemical Composition of the Extract of Apricot Pomace (Prunus armeniaca L.)

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dc.citation.epage398
dc.citation.issue3
dc.citation.spage391
dc.contributor.affiliationNational Technical University of Ukraine “Igor Sikorsky Kyiv Polytechnic Institute”
dc.contributor.affiliationUkrainian State Chemical-Engineering University
dc.contributor.authorVorobyova, Victoria
dc.contributor.authorShakun, Anastasiia
dc.contributor.authorChygyrynets’, Olena
dc.contributor.authorSkiba, Margarita
dc.coverage.placenameЛьвів
dc.coverage.placenameLviv
dc.date.accessioned2020-03-02T13:09:26Z
dc.date.available2020-03-02T13:09:26Z
dc.date.created2019-02-28
dc.date.issued2019-02-28
dc.description.abstractВивчено комплексну характеристику компо- нентних профілів екстракту абрикосового жмиха (Prunus armeniaca L.) залежно від використовуваних систем розчин- ників. За допомогою ІЧ-спектроскопії, УФ-спектроскопії та газової хромато-мас-спектроскопії проаналізовані екстракти, отримані пропан-2-олом, декаметилциклопентасилоксаном та сумішшю силікону і пропан-2-олу абрикосовогожмиха.
dc.description.abstractThe objective of this study was to investigate a comprehensive characterization of composition profiles of the apricot pomace extract (Prunus armeniaca L) depending on the used solvent systems. The propan-2-ol, decamethylcyclopentasiloxane and the mixture of the apricot pomace extracts are characterized by IR, UVvisible spectroscopy and gas chromatography-mass spectrometry (GС-MS) techniques.
dc.format.extent391-398
dc.format.pages8
dc.identifier.citationDetermination of the Chemical Composition of the Extract of Apricot Pomace (Prunus armeniaca L.) / Victoria Vorobyova, Anastasiia Shakun, Olena Chygyrynets’, Margarita Skiba // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2019. — Vol 13. — No 3. — P. 391–398.
dc.identifier.citationenDetermination of the Chemical Composition of the Extract of Apricot Pomace (Prunus armeniaca L.) / Victoria Vorobyova, Anastasiia Shakun, Olena Chygyrynets’, Margarita Skiba // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2019. — Vol 13. — No 3. — P. 391–398.
dc.identifier.urihttps://ena.lpnu.ua/handle/ntb/46485
dc.language.isoen
dc.publisherВидавництво Львівської політехніки
dc.publisherLviv Politechnic Publishing House
dc.relation.ispartofChemistry & Chemical Technology, 3 (13), 2019
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dc.relation.referencesen2. Gokbulut I., Karabulut I., Food Chem., 2012, 132, 1098. https://doi.org/10.1016/j.foodchem.2011.11.080
dc.relation.referencesen3. Roussos P., Sefferou V., Denaxa N. et al., Scientiahorticulturae, 2011, 129, 472. https://doi.org/10.1016/j.scienta.2011.04.021
dc.relation.referencesen4. Zhang T., Wei X., Miao Z. et al., Chem. Cent. J., 2016, 10, 47. https://doi.org/10.1186/s13065-016-0195-7
dc.relation.referencesen5. Chyhyrynets O., Fateev Y., Vorobiova V. et al.:Mater. Sci., 2016, 51, 644. https://doi.org/10.1007/s11003-016-9886-4
dc.relation.referencesen6. Vorob’iova V., Chyhyrynets’ O., Vasyl’kevych O.:Mater. Sci., 2015, 50, 726. https://doi.org/10.1007/s11003-015-9778-z
dc.relation.referencesen7. Chygyrynets’ E., Vorobyova V., Chem. Chem. Technol., 2014, 8, 235.
dc.relation.referencesen8. GündoğduM., Kan T., Gecer M., HortScience, 2013, 48, 696.
dc.relation.referencesen9. Svarcova I., Jan H., Valentova K., Biomedical Papers, 2007, 151, 163. https://doi.org/10.5507/bp.2007.031
dc.relation.referencesen10. Karapetyan T., Mirzoyan V., Hanisyan R., Sahakyan N., The New ArmenianMedical Journal, 2011, 5, 44.
dc.relation.referencesen11. Dragovic-Uzelac V., Levaj B., Mrkic V. et al., Food Chem., 2007, 102, 966. https://doi.org/10.1016/j.foodchem.2006.04.001
dc.relation.referencesen12. Melgarejo P., Calín‐Sánchez Á., Carbonell‐Barrachina Á. et al., J. Sci. Food Agricult., 2014, 94, 85. https://doi.org/10.1002/jsfa.6201
dc.relation.referencesen13. Khodadadi B., Bordbar M., NasrollahzadehM., J. Colloid Interf. Sci., 2017, 409, 1. https://doi.org/10.1016/j.jcis.2016.11.032
dc.relation.referencesen14. VasileDulf K., Vodnar D., Dulf E., PinteaA., Chem. Cent. J., 2017, 11, 92. https://doi.org/10.1186/s13065-017-0323-z
dc.relation.referencesen15. Erdogan-Orhan I., Kartal M: Food Res. Int., 2011, 44, 1238. https://doi.org/10.1016/j.foodres.2010.11.014
dc.relation.referencesen16. Solís-Solís H., Calderón-Santoyo M., Schorr-Galindo S. et al., Food Chem., 2007, 105, 829. https://doi.org/10.1016/j.foodchem.2007.01.061
dc.relation.referencesen17. Lapornik B., ProšekM., Wondra A., J. Food Eng., 2005, 71, 214. https://doi.org/10.1016/j.jfoodeng.2004.10.036
dc.relation.referencesen18. Cheaib D., El Darra N., Rajha H. et al., Antioxidants, 2018, 7, 11. https://doi.org/10.3390/antiox7010011
dc.relation.urihttps://doi.org/10.1186/s13065-017-0287-z
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2011.11.080
dc.relation.urihttps://doi.org/10.1016/j.scienta.2011.04.021
dc.relation.urihttps://doi.org/10.1186/s13065-016-0195-7
dc.relation.urihttps://doi.org/10.1007/s11003-016-9886-4
dc.relation.urihttps://doi.org/10.1007/s11003-015-9778-z
dc.relation.urihttps://doi.org/10.5507/bp.2007.031
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2006.04.001
dc.relation.urihttps://doi.org/10.1002/jsfa.6201
dc.relation.urihttps://doi.org/10.1016/j.jcis.2016.11.032
dc.relation.urihttps://doi.org/10.1186/s13065-017-0323-z
dc.relation.urihttps://doi.org/10.1016/j.foodres.2010.11.014
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2007.01.061
dc.relation.urihttps://doi.org/10.1016/j.jfoodeng.2004.10.036
dc.relation.urihttps://doi.org/10.3390/antiox7010011
dc.rights.holder© Національний університет „Львівська політехніка“, 2019
dc.rights.holder© Vorobyova V., Shakun A., Chygyrynets’ O., Skiba M., 2019
dc.subjectабрикосовий жмих
dc.subjectекстракт
dc.subjectпропан-2-ол
dc.subjectдекаметилциклопентасилоксан
dc.subjectальдегіди
dc.subjectтерпенові спирти
dc.subjectapricot pomace
dc.subjectextract
dc.subjectpropan-2-ol
dc.subjectdecamethylcyclopentasiloxane
dc.subjectaldehydes
dc.subjectterpene alcohols
dc.titleDetermination of the Chemical Composition of the Extract of Apricot Pomace (Prunus armeniaca L.)
dc.title.alternativeВизначення хімічного складу екстракту абрикосового жмиха (Prunus armeniaca L.)
dc.typeArticle

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Chemistry & Chemical Technology. – 2019. – Vol. 13, No. 3