Affiliation
a South Ural State University (Research University), Institute of Economy, Trade, Technology
Copyright ©Naumova 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
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
REFERENCES
- Vershinin, V.I. Vyyavlenie otkloneniy ot additivnosti v spektrofotometricheskom analize nerazdelennyh sme- sey / V.I. Vershinin, I.V. Vlasova, T.G. Cyupko // Metody i ob'ekty himicheskogo analiza. - 2010. - T. 5, № 4. - S. 226-233.
- Vlasova, I.V. Metodologiya spektrofotometricheskogo analiza smesey organicheskih soedineniy. Problema nead- ditivnosti svetopogloscheniya / I.V. Vlasova, V.I. Vershinin, T.G. Cyupko // Analiticheskaya himiya. - 2011.- T. 66, № 1. - S. 25-33.
- Voskresenskiy, O.N. Bioantioksidanty - obligatnye faktory pitaniya / O.N. Voskresenskiy, V.N. Bobyrev // Voprosy medicinskoy himii. - 1992. - T. 38. - № 4. - S. 21-26.
- Konev, S.V. Strukturnoe sostoyanie belkov i biologicheskih membran kak regulyator svobodnoradikal'nyh reakciy / S.V. Konev, G.D. Kisenbaum, I.D. Volotovskiy // Bioantiokisliteli v regulyacii metabolizma v norme i patologii. - M.: Nauka, 1982. - S. 37-50.
- Turova, E.N. Organicheskie antioksidanty kak ob'ekt analiza / E.N. Turova, G.K. Budnikov, I.F. Abdulin // Za- vodskaya laboratoriya. - Diagnostika materialov. - 2001. - T. 167, № 6. - S. 3-13.
- Opredelenie summarnogo soderzhaniya antioksidantov metodom FRAP / T.G. Cyupko, I.S. Petrakova, N.S. Brile- nok i dr. // Analitika i kontrol'. - 2011. - T. 15, № 3. - S. 287-298.
- Yashin, Ya.I. Problema opredeleniya soderzhaniya antioksidantov / Ya.I. Yashin, A.Ya. Yashin // Metrologiya. - 2009. - № 8 (69). - S. 50-53.
- Brady, P.S. Effects of riboflavin deficiency on growth and glutathione peroxidase system enzymes on the baby pig / P.S. Brady // J. Nutr. - 1979. - Vol. 109. - P. 1615-1617.
- Combs, G.F. Influence of vitamin A and other reducing compounds on the selenium-vitamin E nutrition of the chicken / G.F. Combs // Proc. Distillers Feed Res. Conf. - 1976. - Vol. 31. - P. 40-43.
- Cupp, M.S. Studies of the nutritional-biochemical interaction of selenium and ascorbic acid in the chick / M.S. Cupp // Ph. D. Ttesis, Cornell Univ. - Ithaca, 1984. - P. 554-558.
- Mc Carty, M.F. «Nutritional insurance» Supplementation and corticosterol toxicity // Med. Hypothesis. - 1982. - Vol. 9. - P. 145-156.
- Müller, L. Comparative antioxidant activities of carotenoids measured by ferric reducing antioxidant power (FRAP), ABTS bleaching assay (aTEAC), DPPH assay and peroxyl radical scavenging assay / L. Müller, K. Fröhlich, V. Böhm // Food Chemistry. - 2011. - Vol. 129. - R. 139-148.
- Niki, E. Assessment of Antioxidant Capacity in vitro and in vivo / E. Niki // Free Radicals in Biology and Medicine, Ox- ford University Press. - 2010. - Vol. 49. - P. 503-515.
- Scientific concepts of functional foods in Europe consensus document / A.T. Diplock et al. // British Journal of Nutrition. - 1999. - Vol. 81. - Supp. 1. - 27 p.
