Оценка антиокислительных свойств пищевой добавки, содержащей Amaranthus L [Articol]

Abstract

In the course of the work done, the antioxidant properties of food products containing oil (Amaranthus L) were studied. An assessment of samples of blending (mixed) oils (sunflower, amaranth, etc.) is given, their specific characteristics are shown. In this work, we use a laboratory-developed photochemical method for determining the oxygen-peroxide oxidation of oily-acetone-water mixtures, which reveal themselves as a homogeneous model system. The implementation of new and improvement of methods for determining antioxidant activity is an important task for pharmacy, cosmetic and food industries.