MEVA-SABZAVOT XOMASHYOSIGA FERMENTATIV ISHLOV BERISHNING BIOLOGIK FAOL KOMPONENTLAR AJRALIB CHIQISHIGA TA’SIRINI TADQIQ ETISH
Keywords:
Kalit so‘zlar: fermentativ ekstraksiya; pektinaza; syellyulaza; gemisellyulaza; polifenollar; flavonoidlar; antioksidant faollik; meva-sabzavot xomashyosiAbstract
Maqolada meva-sabzavot xomashyosi hujayra devoriga pektinaza, syellyulaza va gemisellyulazaning selektiv ta’siri orqali biologik faol komponentlarni ajratib olish samaradorligini oshirishning ilmiy asoslari yoritilgan. Eksperimental dizaynda fermentsiz nazorat, alohida fermentlar va kompleks ferment varianti taqqoslanishi, umumiy fenollar, flavonoidlar, DPPH, FRAP va HPLC profili orqali baholash tavsiya etilgan. Adabiyotlardagi zamonaviy natijalar ferment turi maqsadli fenol fraksiyasiga tanlab ta’sir qilishini ko‘rsatadi. Taklif etilgan metodika mahalliy meva-sabzavot ikkilamchi resurslaridan tabiiy antioksidant va funksional ingrediyentlar olish texnologiyasini ishlab chiqishga qaratilgan.
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