Приймаються статті для публікації в № 2 (42)/2022
rn Міжнародного науково-практичного журналу "Товари і ринки" з технічних та економічних наук 



Автор: sveta on . Posted in 2022_01(41)

Cite as APA style citation
Sukmanov V., Suprun A. Jakist’ pshenychnogo hliba, zbagachenogo biologichno aktyvnymy rechovynamy cybuli. Mizhna­rodnyj naukovo-praktychnyj zhurnal "Tovary i rynky". 2022. № 1 (41). S. 104-115https://doi.org/10.31617/2.2022(41)09


UDC 664.66.022.39:615.32   DOI: https://doi.org/10.31617/2.2022(41)09

Ця електронна адреса захищена від спам-ботів. вам потрібно увімкнути JavaScript, щоб побачити її.
ORCID: 0000-0003-1248-4068
Doctor of Technical Sciences, Professor, Professor of the Department of Food Technology
Sumy National Agrarian University
160, G. Kondratieva St., Sumy, 40021, Ukraine
y Ця електронна адреса захищена від спам-ботів. вам потрібно увімкнути JavaScript, щоб побачити її.
ORCID: 0000-0002-0604-3082
  Postgraduate Student of the Department of Food Technology
Sumy National Agrarian University,
160, G. Kondratieva St., Sumy, 40021, Ukraine


Introduction. There is a need to develop technologies and recipes for food products enriched with substances that have a positive effect on human health. Onion peel contains bio­logically active substances of polyphenolic na­ture. To remove them, it is advisable to use a highly efficient method of extraction with sub­critical water.
Problem. Bread is one of the most widely consumed foods by the population, so it is advi­sable to study the possibility of using onion peels extract in the baking industry.
The aim of the work is to study the influ­ence of the inclusion of onion peels extract in the recipe of wheat bread on its quality.
Methods. Three samples of bread were made for the study: control according to the classic recipe and with the addition of onion peel extract by replacing the water recipe with 0.1- and 0.2-percent extracts. To determine the main indicators of the quality of the dough and fini­shed products there were used generally accep­ted, as well as regulated by SSOU methods and devices.
Results. When forming the volume, poro­sity structure and rheological properties of the dough, the best results were recorded in the sample with the addition of 0.1 % OP extract.
According to the physicochemical and orga­no­leptic properties of the finished products, bread with the addition of 0.1 % onion peels extract also obtained the best results.
From the studied structural and mechanical properties of bread during 72 h of storage, the value of elastic deformation of the samples with the addition of 0.1 and 0.2 % onion peels extract by 19 and 17 % was respectively greater than the control sample.
With the addition of onion peels extract to the bread recipe, the content of biologically active substances and the total antioxidant capa­city of the finished product increase, and the development of microorganisms in bread de­crea­ses during its shelf life.
Conclusions. The use of onion peel extract, obtained by extraction with subcritical water, does not require changes in the technological process, allows to enrich bakery products bio­logically active substances, get high quality pro­ducts and allows to maintain freshness and consumer characteristics of the product longer.
Keywordswheat bread, subcritical water, onion peel extract, biologically active substan­ces, bread quality indicators.


  1. Galkina, O. V. (2013).The specific features of free-radical processes and the anti­oxidant defense in the adult brain. Neurochemical Journal.Vol.7,2,89-97 [in English].
  2. Margina, D., Ilie, M., Manda, G., Neagoe, I., Mocanu, M., Ionescu, D., & Ganea, C. (2012).Quercetin and epigallocatechin gallate effects on the cell membranes biophysical properties correlate with their antioxidant potential. General physiology and biophysicsVol.31,1,47-55 [in English].
  3. Simahina, G. O., & Stecenko, N. O. (2016). Biologichno aktyvni rechovyny v harchovyh tehnologijah [Biologically active substances in food technologies]. Kyi’v: NUHT [in Ukrainian].
  4. Teshika, J. D., Zakariyyah, A. M., Zaynab,T., Zengin, G., Rengasamy, K. R., Pandian, S. K., & Fawzi, M. M. (2019). Traditional and modern uses of onion bulb (Allium cepa L.): a systematic review. Critical reviews in food science and nutrition, 59(sup. 1), 39-70 [in English].
  5. Sharma, K., Mahato, N., Nile, S. H., Lee, E. T., & Lee, Y. R. (2016). Economical and environmentally-friendly approaches for usage of onion (Allium cepa L.) waste. Food & functionVol.7,8, 3354-3369 [in English].
  6. Piechowiak, T., Grzelak-Błaszczyk, K., Bonikowski, R., & Balawejder, M. (2020). Optimization of extraction process of antioxidant compounds from yellow onion skin and their use in functional bread production. LWTVol.117, 108614 [in English].
  7. Karak, P. (2019). Biological activities of flavonoids: an overview. International Jour­nal of Pharmaceutical Sciences and ResearchVol.10, 4,1567-1574 [in English].
  8. Xu, D., Hu, M. J., Wang, Y. Q., & Cui, Y. L. (2019). Antioxidant activities of quercetin and its complexes for medicinal application. MoleculesVol.24, 6, 1123 [in English].
  9. Nile, S. H., Nile, A. S., Keum, Y. S., & Sharma, K. (2017). Utilization of quercetin and quercetin glycosides from onion (Allium cepa L.) solid waste as an antioxidant, urease and xanthine oxidase inhibitors. Food chemistryVol. 235, 119-126 [in English].
  10. Sukmanov, V. A., & Suprun, A. V. (2021). Ekstraguvannja biologichno aktyvnyh rechovyn z lushpynnja cybuli subkrytychnoju vodoju v statychnomu rezhymi [Extrac­tion of biologically active substances from onion peel with subcritical waterinstatic mode]. Journal of Chemistry and TechnologiesVol.29,2,265-278 [in Ukrainian].
  11. Munir, M. T., Kheirkhah, H., Baroutian, S., Quek, S. Y., & Young, B. R.(2018). Subcritical water extraction of bioactive compounds from waste onion skin. Journal of Cleaner ProductionVol. 183,487-494 [in English].
  12. Ko, M. J., Cheigh, C. I., Cho, S. W., & Chung, M. S. (2011). Subcritical water extrac­tion of flavonol quercetin from onion skin. Journal of Food Engineering.Vol. 102, 4,327-333 [in English].
  13. Sukmanov,V., Ukrainets,A., Zavyalov,V.,& Marynin, A. (2017).Research of extraction of biologically active substances from grape pomace by subcritical water. Vostochno-Evropejskij zhurnal peredovyh tehnologij– Eastern European Journal of Advanced Technologies,5(11), 70-80[in English].
  14. Czaja, A., Czubaszek, A., Wyspiańska, D., Sokół‐Łętowska, A., & Kucharska, A. Z. (2020). Quality of wheat bread enriched with onion extract and polyphenols content and antioxidant activity changes during bread storage. International Journal of Food Science & Technology.Vol. 55,4,1725-1734 [in English].
  15. Masood, S., Rehman, A. U.,Bashir,S., Imran, M., Khalil, P., Khursheed, T. et al. (2020). Proximate and Sensory Analysis of Wheat Bread Supplemented with Onion Powder and Onion Peel Extract. BioscienceresearchVol. 17, 4, 4071-4078 [in English].
  16. Sukmanov, V. O., & Suprun, A. V. (2021). Vyznachennja optymal’nyh parametriv tysku ta frakcii’ syrovyny ekstraguvannja subkrytychnoju vodoju lushpynnja cybuli. Progresyvni tehnika ta tehnologii’ harchovyh vyrobnyctv restorannogo gospodarstva i torgivli [Determination of optimal parameters of pressure and fraction of raw mate­rial extraction by subcritical water of onion peel. Advanced techniques and techno­logies of food production, restaurant business and trade]. Zbirnyk naukovyh prac’ Harkivs’kogo derzhavnogo universytetu harchuvannja ta torgivli –Collectionof scien­tificworksofKharkivStateUniversityof  FoodTechnologyandTrade.Issue 1(33), 31-42 [in Ukrainian].
  17. Vyroby hlibobulochni. Metody vyznachannja fizyko-himichnyh pokaznykiv [Bakery products. Methods for determining physicochemical parameters]. (2010). DSTU 7045:2009. Kyi’v: Derzhspozhyvstandart Ukrai’ny [in Ukrainian].
  18. Lapyc’ka, N. V., Gubs’kyj, S. M., Olijnyk, S. G., & Samohvalova, O. V. (2019). Anty­oksydantni vlastyvosti pshenychnogo ta zhytn’ogo hliba, zbagachenogo shrotom plodiv shypshyny [Antioxidant properties of wheat and rye bread enriched with rosehip meal]. Proceedings from: Vseukrai’ns’ka naukovo-praktychna konferencija studentiv, aspirantiv i molodyh uchenyh – All-Ukrainian scientific-practical confe­rence of students, postgraduate students and young scientists. Chernigiv: NUChK im. T. G. Shevchenka [in Ukrainian].
  19. Polodjuk, V. S., Arsen’jeva, L. Ju., & Docenko, V. F. (2004). Efektyvnist’ vyko­rystannja lecytynu v hlibopechenni [The effectiveness of lecithin use in baking]. Naukovi praci Nacional’nogo universytetu harchovyh tehnologij –Scientific works of the National University of Food Technologies.Issue15, 35-38 [in Ukrainian].
  20. Pasichnyk, I. O. (2014). Vplyv hmel’ovogo ekstraktu z pidvyshhenym vmistom zagal’nyh polifenoliv na jakist’ hliba [Influence of hop extract with high content of total polyphenols on bread quality]. Agropromyslove vyrobnyctvo Polissja –Agro-industrial production of Polissya,7, 77-80 [in Ukrainian].
  21. Hlib iz pshenychnogo boroshna. Zagal’ni tehnichni umovy [Bread from wheat flour. General technical conditions]. (2010). DSTU 7517:2014. Kyi’v: Nacional’nyj standart Ukrai’ny [in Ukrainian].