ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

Extracts of Rhodiola rosea L. and Scutellaria galericulata L. in functional dairy products

Introduction. Modern scientific research into the biochemical composition and medicinal value of plants makes it possible to use them as functional ingredients in food technology. The research objective was to test rose root (Rhodiola rosea L.) and scullcap (Scutellaria galericulata L.) for biologically active substances and their potential use in functional dairy products.
Study objects and methods. The research featured biologically active substances (BAS) obtained from rose root and scullcap that grow in mountain areas or on rock outcrops along Siberian rivers. The BAS content was determined using high performance liquid chromatography (HPLC). The biologically active substances were screened and identified using HPLC, thin-layer chromatography (TLC), and infra-red identification (IR). The new functional products were based on whey and cottage cheese made from processed whole milk.
Results and discussion. The analysis of Rhodiola rosea rhizomes and roots showed the following BAS content (mg/g): rosavin – 16.9, salidroside – 14.3, rosin – 5.04, rosarin – 2.01, and methyl gallate – 6.8. The roots of Scutellaria galericulata had the following BAS content (mg/g): scutellarein – 22.27, baicalin – 34.37, baicalein – 16.30, apigenin – 18.80, chrysin – 6.50, luteolin – 5.40, and vogonin – 3.60. Whey served as a basis for a new functional whey drink fortified with BAS isolated from Rhodiola rosea 100 mL of the drink included 50 mL of whey, 20 mL of apple juice, 0.1 mL of rose root concentrate, 3 g of sugar, 0.5 g of apple pectin, 04 g of citric acid, and 30 mL of ionized water. The content of phytochemical elements ranged from 0.11 ± 0.001 to 0.49 ± 0.08 mg/100 g. Cottage cheese served as a basis for another dairy product fortified with BAS obtained from Scutellaria galericulata. The formulation included 81 g of cottage cheese, 10 mL of cherry jam, 9 g of sugar, and 0.025 mL of scullcap concentrate. The content of biologically active substances in the finished product varied from 0.09 ± 0.02 for luteolin to 0.48 ± 0.11 for baicalin. The whey drink fortified with the BAS extracted from Rhodiola rosea and the cottage cheese product fortified with the BAS isolated from Scutellaria galericulata satisfied 40–45% and 55–60% of the reference daily intake for phenolic compounds, respectively. The obtained data made it possible to recommend the new functional foods for commercial production.
Conclusion. A set of experiments was performed to isolate biologically active substances from Rhodiola rosea and Scutellaria galericulata. The research developed and tested formulations of two new functional products based on whey and cottage cheese.
Medicinal plants, Functional food, biologically active substances, whey, cottage cheese
The research was financed by the Ministry of Education and Science of Russia as part of the federal program “Research in Priority Directions for the Development of the Russian Science and Technology Complex for 2014-2020”, agreement No. 075-02-2018-223, November 26, 2018, and agreement No. 075-15- 2019-1362, June 14, 2019 (project identification number: RFMEFI57718X0285).
The experiments involving high-performance liquid chromatography were conducted at the premises of the Co-working Research Center, Kemerovo State University.
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How to quote?
Zaushintsena AV, Bryukhachev EN, Belashova OV, Asyakina LK, Kurbanova MG, Vesnina AD, et al. Extracts of Rhodiola rosea L. and Scutellaria galericulata L. in functional dairy products. Foods and Raw Materials. 2020;8(1):163–170. DOI:
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