STUDYING THE POSSIBILITY OF USING DIFFERENT TYPES OF HONEY AS ANTIOXIDANT
https://doi.org/10.31677/2311-0651-2019-26-4-24-30
Abstract
<p>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.</p>
About the Authors
N. V. Makarova
Samara State Technical University
Russian Federation
Doctor of Chemical Sciences, Professor
Russian Federation
Doctor of Chemical Sciences, Professor
D. F. Ignatova
Samara State Technical University
Russian Federation
Candidate of Technical Sciences
Russian Federation
Candidate of Technical Sciences
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Review
For citations:
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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