ИССЛЕДОВАНИЕ АНТИОКСИДАНТНОЙ АКТИВНОСТИ ЯБЛОК РАЗЛИЧНЫХ СОРТОВ

INVESTIGATION ON ANTIOXIDANT ACTIVITY OF DIFFERENT VARIETIES OF APPLES

N.V. Makarova ^a

Zyuzina A. 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

The article presents the results of the spectrophotometric experimental investigation on antioxidant activity with FRAP (ferric reducing ability of plasma) and FIC (ferrous-ion chelating) and phosphomolybdate methods in the apple juice and pulp of three summer varieties («Konfetnoe», «Malt», «Montet»), three autumn varieties of the Volga region («Spartak», «Kuibyshevskoe», «Jigulevka») and apple aseptic concentrates produced from summer and autumn varieties.

Keywords

Apples, apple concentrate, antioxidant, summer variety, autumn variety, FRAP, chelating activity, phosphomolybdate method

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