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Home >Food Processing: Techniques and Technology > Archive > Volume 25, Issue 2, 2012 > USE OF SUMMER VARIETIES OF APPLES AS AN ANTIOXIDANT
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

USE OF SUMMER VARIETIES OF APPLES AS AN ANTIOXIDANT

N.V. Makarova a
,
Valiulina D. F. a
,
Bakharev V. V. a
Affiliation
a Samara State Technical University
Copyright ©Makarova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
We studied the 3 varieties of apples summer, collected in the Samara region. The content of soluble solids, titratable acids, the mass fraction of the content of the pulp, reducing sugars, the content of phenolic compounds, flavonoids, as well as antiradical and antioxidant activity, the restoring force. It is shown that these figures vary considerably depending on the variety of apple.
Keywords
Apples, variety, antioxidant activity, phenolics, flavonoids, physico-chemical parameters
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References
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