ANTIRADICAL ACTIVITY OF FRUIT JUICES IN REACTIONS WITH DIPHENYLPICRYLHYDRAZYL

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Abstract

The antiradical activity (ARA) of fresh squeezed juices and those reconstituted from concentrate was examined in reactions with diphenylpicrylhydrazyl (DPPH). Fresh squeezed juices contain a higher amount of phenolic substances and exhibit stronger ARA. The maximum ARA among the studied fruit juices was observed for orange and grapefruit juices. The ability to discolor aqueous EtOH solutions of DPPH can be used as a test for primary quantitative evaluation of the ARA of fruit juices.

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