Antioxidant properties of different pectin-containing solutions
https://doi.org/10.20914/2310-1202-2018-4-199-202
Abstract
At the present stage, the tasks of state policy is to preserve the functions of life support for the stable development of society, improving the health of the population, ensuring environmental safety of the country. Antioxidant activity is manifested in the ability of substances to delay the radical oxidation of organic and high-molecular compounds, and thereby reduce the yield of alcohols, hydroperoxides, fatty acids, aldehydes and ketones. Pectin substances are contained in all plants and some algae and are able to exhibit antioxidant activity. The article presents the study of antioxidant activity of pectin-containing solutions. To determine the antioxidant activity, aqueous solutions of pectin substances of Apple, citrus, beet pectin, their combinations with a concentration of 1% were prepared. According to the obtained data, the value of antioxidants for aqueous solutions of pectin substances and their combinations was calculated. According to the diagram of antioxidant activity of aqueous solutions of pectin substances and their combinations. An increase in antioxidant activity in the combination of Apple and citrus pectins with beet, which is explained by the influence of beet pectin on the properties of substances combined with it. Apple pectin does not increase antioxidant activity in combination with citrus pectin, due to its chemical and physiological form. The ability of pectins to show antioxidant activity depending on the combination of pectins is proved. It was found that the most antioxidant activity has an aqueous solution of beet pectin. Moreover, there is an increase in antioxidant activity when combining Apple and citrus pectins with beet, which is explained by the predominant effect of beet pectin on this indicator.
About the Author
A. A. Ashinova
Maikop state University of technology
Russian Federation
junior researcher, department food and nutrition technologies, Pervomayskaya str., 191, Maikop, 385000, Russia
Russian Federation
junior researcher, department food and nutrition technologies, Pervomayskaya str., 191, Maikop, 385000, Russia
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Review
For citations:
Ashinova A.A. Antioxidant properties of different pectin-containing solutions. Proceedings of the Voronezh State University of Engineering Technologies. 2018;80(4):199-202. (In Russ.) https://doi.org/10.20914/2310-1202-2018-4-199-202
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