Antiradical Potential of Food Products as a Comprehensive Measure of Their Quality
Victor Gorbachev,
Maria Klokonos,
Sherzodkhon Mutallibzoda,
Svetlana Tefikova,
Olga Orlovtseva,
Natalia Ivanova,
Galina Posnova,
Daria Velina,
Igor Zavalishin,
Mars Khayrullin,
Elena Bobkova,
Elena Kuznetsova,
Alla Vorobeva,
Dmitry Vorobyev,
Igor Nikitin
Affiliations
Victor Gorbachev
Department of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia
Maria Klokonos
Department of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia
Sherzodkhon Mutallibzoda
Department of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia
Svetlana Tefikova
Department of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia
Olga Orlovtseva
Department of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia
Natalia Ivanova
Department of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia
Galina Posnova
Department of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia
Daria Velina
Department of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia
Igor Zavalishin
Department of Automated Control Systems, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia
Mars Khayrullin
Research Department, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia
Elena Bobkova
Research Department, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia
Elena Kuznetsova
Research Department, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia
Alla Vorobeva
Research Department, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia
Dmitry Vorobyev
Research Department, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia
Igor Nikitin
Department of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia
Antiradical potential (ARP) is an important measure of food safety. In addition, it directly or indirectly affects the rate of occurrence of a number of human pathologies. Using a photocolorimetric analysis of DPPH (2,2-diphenyl-1-picrylhydrazyl) solutions, we estimated the antiradical potential of food raw materials, food concentrates, biologically active substances, and wild plants. We conducted approximately 1500 analyses of almost 100 food products selected from 11 food groups: vegetables, milk, meat, fish, cereals and bread, drinks (including tea and coffee), etc. With a confidence interval (CI) of 95%, the average values for animal products range from 15.87 to 18.70 ascorbic acid equivalents per gram of dry matter. For plant materials, the range is 474.54–501.50 equivalents when wild herbs are included and 385.02–408.83 equivalents without taking herbs into account. The antiradical potential of the biologically active substances we studied ranged from 706.84 to 847.77 equivalents per gram of dry matter, which makes it possible to use some of the components to repair products with low ARP values, for example, bread and baked goods, confectionery, milk and dairy products, carbonated drinks, and juice. In this study, a low ARP value is associated with a reduction in the shelf life of products and a deterioration in their organoleptic properties; therefore, we propose using ARP as an important reference for describing the quality of food products and raw food materials.
