ИЗУЧЕНИЕ ВОЗМОЖНОСТИ ИСПОЛЬЗОВАНИЯ РАЗНЫХ ВИДОВ МЕДА В КАЧЕСТВЕ АНТИОКСИДАНТА
https://doi.org/10.31677/2311-0651-2019-26-4-24-30
Аннотация
<p>В результате исследования содержания фенолов, флавоноидов, антирадикальной активности по методу с реактивом 2,2-дифенил-1-пикрилгидразилом, восстанавливающей силы по методу с реактивом FRAP (2,4,6-три- (2-пиридил) –1,3,5-триазин) для 11 видов российского меда (каштановый, разнотравный, чабрецовый, таежный, горный, подсолнуховый, цветочный, липовый, гречишный, донниковый, луговой) 2017–2018 гг. сбора, закупленных в торговых сетях г. Самары, были выделены наиболее перспективные объекты – мед чабрецовый, гречишный, подсолнуховый, которые можно рекомендовать к использованию не только в качестве самостоятельного дополнительного источника веществ с антиоксидантной активностью в рационе питания россиян, но также для включения в состав рецептур пищевых продуктов в качестве компонента с направленным антиоксидантным функциональным действием.</p>
Об авторах
Н. В. Макарова
Самарский государственный технический университет
Россия
доктор химических наук, профессор
Россия
доктор химических наук, профессор
Д. Ф. Игнатова
Самарский государственный технический университет
Россия
кандидат технических наук
Россия
кандидат технических наук
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Рецензия
Для цитирования:
Макарова Н.В., Игнатова Д.Ф. ИЗУЧЕНИЕ ВОЗМОЖНОСТИ ИСПОЛЬЗОВАНИЯ РАЗНЫХ ВИДОВ МЕДА В КАЧЕСТВЕ АНТИОКСИДАНТА. Инновации и продовольственная безопасность. 2019;(4):24-30. https://doi.org/10.31677/2311-0651-2019-26-4-24-30
For citation:
Makarova N.V., Ignatova D.F. STUDYING THE POSSIBILITY OF USING DIFFERENT TYPES OF HONEY AS ANTIOXIDANT. Innovations and Food Safety. 2019;(4):24-30. (In Russ.) https://doi.org/10.31677/2311-0651-2019-26-4-24-30
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