ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS

Abstract
I In the process of technological quality control of foods containing antioxidants, it is necessary to estimate the total content of struc- turally or functionally related analytes. The article presents the results of spectrophotometric investigations (done using FRAP (fer- ric-reducing antioxidant power) and DPPH (2,2-diphenyl-1-picrylhydrazyl) methods) to study the antioxidant activity of individual antioxidants («SELEX» food additive, vitamins E, A, C, and melatonin) and several species of selenium-containing bakery products («Gorodskaya» wheat flour bread and enriched counterparts - «Gorodskaya with selenium» bread, «Gorodskaya with selenium» bread enriched with vitamins) as well as a mathematical processing of the experimental results. It is well established that vitamin C, vitamin E, A exhibit significantly greater antioxidant activity than melatonin and «SELEX» do, regardless of the method of me as- urement. Vitamin C has the highest antioxidant capacity, «SELEX» (using DPPH method) and melatonin (using FRAP method) have the lowest antioxidant capacity. The antioxidant activity of vitamin E is 15 times higher than that of «SELEX» according to the FRAP method and 54 times higher according to the DPPH method. Theoretically and experimentally, it has been found that the anti- oxidant capacity of fortified foods is almost entirely due to the presence of vitamin E in them, and the presence of «SELEX» makes little contribution to the antioxidant properties of bakery products. Thus, the optical density of foods fortified with selenium alone is10.7 % higher than that in the object of enrichment -«Gorodskaya» bread. A vitamin enriched, selenium-containing analogue of«Gorodskaya» bread has an optical density of 2.3 times higher than that of the prototype and 2.1 times higher than that of the productenriched only with a mineral component.
Keywords
Bakery products, fortified foods, selenium, vitamins, antioxidants, antioxidant activity, antioxidant capacity
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