FIELD: food processing industry, in particular determination of total antioxidant activity.
SUBSTANCE: claimed method includes analyst interaction with reagent such as 0.006 M Fe(III)-0.01 M o-phenanthroline; ascorbic acid interaction with the same reagent which in added in ratio of 1:100. Further incubation for 90 min or more and photometric measurements at 510 ± 20 nm are carried out. Then dependence of analytical signal value from substance amount is determined and total antioxidant activity is calculated.
EFFECT: simplified and valid determination of total antioxidant activity in plant raw materials and foodstuffs based on the same.
1 dwg, 5 tbl
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