FUNCTIONAL FOODSTUFF WITH BIOPROTECTIVE ANTIOXIDANT POTENTIAL AND COMPLEX PHYSIOLOGICAL IMPLICATIONS

摘要

The invention relates to a process for obtaining a functional foodstuff with bioprotective antioxidant potential and complex physiological implications. According to the invention, the process consists in conditioning the pine resin, by removing impurities, macerating the same in 96% ethyl alcohol in a 1:8...1:10 ratio, in the absence of light, while intermittently stirring for 7...9 days, filtering the resulting dispersion, washing the filter twice with fresh solvent, to result a fluid extract with high antioxidant capacity to which water in a volume of 30% of the ethanol extract volume is added and the ethanol is distilled in vacuum at maximum 45°C up to a volume of 10% of the initial one, to the resulting solution there is added by mixing at 35...40°C a 55...65% glucides solution, a gelatinous dispersion solubilized at maximum 60...70°C, then the mixture if shaped in moulds, while maintaining the same in the refrigerator, at 4°C, for 24 hours, to result in 5 g minitablets which are cocoa-powdered or coated with bitter chocolate to obtain a final content of 86.5 mg of active substance mainly consisting of terpenoids with a sugar content of 33.3%.