Comparative assessment of antioxidant activity of chicory products
https://doi.org/10.20914/2310-1202-2016-1-203-206
Abstract
There are various methods for determining the antioxidant activity. They are differing by the source of oxidation, oxidized compounds and methods for the measurement of oxidized compounds. Methods for determination of antioxidant activity provide a wide range of results, so the evaluation of the antioxidant activity should be carried out in several ways, and the results should be interpreted with caution. In assessing antioxidant capacity is necessary to consider not only the nature and content of the reducing agent in the test facility, but also the possibility of their mutual influence. The objects of research in this research work were Instant chicory (Leroux), Fried chicory (Leroux), Instant chicory (LLC Favorit), Instant chicory (LLC SlavKofe), Instant chicory with hawthorn (Iceberg Ltd and K), Instant chicory (LLC Flagistom), Instant chicory (Ltd. Around the World), Instant chicory (LLC Beta +), Chicory flour (Leroux), Chicory flour. Antioxidant activity of the products of chicory determined by spectrophotometric (using adrenaline and 2,2 – diphenyl- 1-picrylhydrazyl), and amperometric methods. These results indicate that chicory products possess antioxidant activity but not give fully correlated with each other results. The highest antioxidant activity have fried products from chicory – Instant chicory (LLC SlavKofe) and Instant chicory with hawthorn (Iceberg Ltd and K). No fried products from chicory (Chicory flour (Leroux)) have lower antioxidant activity then fried products from chicory. Because during frying new compounds are formed – chikoreol, which comprises acetic and valeric acid, acrolein and furfural, furfuryl alcohol, diacetyl. Best convergence results provide spectrophotometric methods using epinephrine and 2,2 – diphenyl-1-picrylhydrazyl.
About the Authors
Z. A. Badretdinova
Kazan national research techn. university
Russian Federation
Graduate, Department food engineering of small enterprises. phone (843) 231–89–14
Russian Federation
Graduate, Department food engineering of small enterprises. phone (843) 231–89–14
A. V. Kanarskii
Kazan national research techn. university
Russian Federation
professor, Department food engineering of small enterprises. phone (843) 231–89–14
Russian Federation
professor, Department food engineering of small enterprises. phone (843) 231–89–14
G. P. Shuvaeva
Voronezh state university of engineering technologies
Russian Federation
associate professor, Department of biochemistry and biotechnology. phone (473) 255–07–51
Russian Federation
associate professor, Department of biochemistry and biotechnology. phone (473) 255–07–51
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Review
For citations:
Badretdinova Z.A., Kanarskii A.V., Shuvaeva G.P. Comparative assessment of antioxidant activity of chicory products. Proceedings of the Voronezh State University of Engineering Technologies. 2016;(1):203-206. (In Russ.) https://doi.org/10.20914/2310-1202-2016-1-203-206
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