Natural compounds in products of plant and animal origin

Natural compounds of animal and plant origin play a key role in maintaining human health and preventing diseases. Camel milk and sea buckthorn Hippophae rhamnoides are traditional food products and medicinal remedies with a unique composition and therapeutic properties. The aim of this work was a comprehensive study of the natural compounds in camel milk from Bactrian and Dromedary camels in the village of Nura (Ili District), as well as a comparative analysis of the biochemical composition of large-fruited and dessert varieties of sea buckthorn from the highland region of the village of Narynkol (Raiymbek District), Almaty Region. The scientific novelty lies in obtaining new data on the natural compounds of camel milk (proteins, fats, lactose, protein fractions, amino acids) and sea buckthorn (vitamins, antioxidants, flavonoids, carotenoids, organic acids, sugars, serotonin, omega fatty acids), considering species and varietal characteristics. An analysis of the chemical composition, protein fractions, and amino acids of the milk was conducted. In sea buckthorn, vitamins, antioxidants, flavonoids, carotenoids, organic acids, sugars, and serotonin were determined. The main natural compounds identified in camel milk were: proteins (3,4-5,2%), fats (5,8-7,3%), lactose (4,6-5,0%). Electrophoresis revealed casein fractions (αs, β, χ, γ) and whey proteins (immunoglobulins, serum albumin, α-lactalbumin, lactoferrin, lysozyme). Amino acid analysis showed a high content of essential amino acids (38,56-39,41 g/100 g protein). In sea buckthorn, a high content was found for vitamins C (up to 297 mg/100g), E (6,9-8,3 mg/100g), A (as carotenoids up to 55,3 mg/100g); flavonoids (265-346 mg/100g); phenolic compounds (600-795 mg/100g); carotenoids (20,0-55,3 mg/100g); organic acids (1,5-3,2%); sugars (9,6-15,0%); serotonin (0,8-1,2 mg/100g). Differences were revealed between large-fruited (high content of carotenoids, sugars) and dessert (high content of vitamin C, balanced sugar-acid index) varieties. For the first time, a detailed analysis of the natural compounds of camel milk and sea buckthorn was conducted, identifying species and varietal characteristics of their accumulation. The results can be used in the development of functional food products and biologically active supplements.

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