Open AccessSTUDYING THE POSSIBILITY OF USING DIFFERENT TYPES OF HONEY AS ANTIOXIDANT
Author(s) -
Н. В. Макарова,
Д. Ф. Игнатова
Publication year - 2020
Publication title -
innovacii i prodovolʹstvennaâ bezopasnostʹ
Language(s) - English
Resource type - Journals
ISSN - 2311-0651
DOI - 10.31677/2311-0651-2019-26-4-24-30
Subject(s) - sunflower , antioxidant , food science , composition (language) , chemistry , phenols , botany , biology , horticulture , biochemistry , art , literature
As a result of the study of the content of phenols, flavonoids, antiradical activity according to the method with 2,2’-diphenyl-1-picrylhydrazyl reagent, restoring forces according to the method with FRAP reagent (2,4,6-tri- (2-pyridyl) –1,3,5-triazine) for eleven types of Russian honey: Chestnut, Forbs, Thyme, Taiga, Mountain, Sunflower, Flower, Linden, Buckwheat, Donnikovy, Lugovoi, 2017–2018, purchased in retail chains of Samara, the most promising objects were selected – honey Thyme, Buckwheat, Sunflower, which can be recommended not only for use as an independent additional source of substances with antioxidant activity in the diet of Russians, but also for inclusion in the composition of food products as a component with directed antioxidant functional action.