METHOD FOR EVALUATION OF ANTIOXIDANT-AND-ENERGY POTENTIAL OF FOOD SUBSTANCES

摘要

FIELD: food industry.;SUBSTANCE: method includes laboratory analysis of food substance samples and standard solution of ascorbic acid (AOA_vitc, nA·s) that involves determination of an array of indicators: food substances total antioxidant activity (AOA_i, nA·s) is determined by electrochemical method), its value compared to the standard performance (AOA_vitC); additionally, one identifies the maximum chemoluminescence outbreak of the food substance (MCLO_i) and of the reference luminol solution (MCLO_L) in conventional units (CUs), the chemoluminescence area with the food substance (CLA_i) and of the reference luminol solution (CLA_L) in area units (AUs) and the food substance energy value (E_i) in kilojoules (kJ); then one calculates AE_i (expressed in mg/l·kJ) from the formula: AE_i=[K_i(AOA_i/AOA_vitC)/(CLA_i/CLA_L·MCLO_i/MCLO_L)]/E_i where K_i is the coefficient of dilution of the tested food substance sample for electrochemical study, dilution rate; the higher a positive AE_i value, the higher the antioxidant-and-energy potential of the food substance; these values are used to determine the possibility of the food substance application in the food ration for metabolic correction of oxidative stress with certain physiological states and free radical pathologies.;EFFECT: enhancement of evaluation informativity and reliability.;3 ex, 3 tbl