ANTIOXIDANT ACTIVITY OF FOOD ADDITIVES DERIVED FROM SECONDARY PLANT RESOURCES
The accumulation of free radicals in the human body in excessive quantities is one of the reasons that are known to cause many dangerous diseases and aging. To reduce the negative impact of free radicals to the body is possible through regular consumption of food products enriched with nutritional and dietary supplements containing natural antioxidants such as phenolic compounds, vitamin C, vitamin E and β - carotene. Scientists of federal state budgetary scientific institution "Krasnodar research Institute of storage and processing of agricultural products" have developed a technology for production of food additives from secondary materials generated during the processing of apples and pumpkins. The article presents data characterizing the antioxidant and antiradical activity of food additives derived from secondary plant resources developed and known technology. It is established that the antioxidant activity determined by the amperometric method, and the antioxidant (antiradical) activity, determined by DPPH method, supplements, "Powder apple" and " Powder pumpkin" obtained by the developed technology, is almost 1.5 times higher in comparison with antioxidant and antiradical activity of food additives, obtained by known technologies, because of higher content of antioxidants in the developed supplements. It has been established that the expression of antioxidants and anti-radical activity of food supplements obtained from secondary resources on the developed technologies, can be positioned in a number of (descending): "Powder from the seeds of grapes" → "Apple powder" → " Pumpkin powder"