VEGETABLE PUREE ANTIOXIDANT ACTIVITY RESEARCH
Total antioxidant activity of fresh and concentrated vegetable purees is defined by the Yauza-01-AA analyzer. It is determined that total antioxidant activity of concentrated fruit and vegetable purees is bigger then total antioxidant activity of fresh purees. Concentrated beet and pumpkin purees possess maximum antioxidant activity, because they contain water- and fat-soluble antioxidant components, water-soluble components prevail in extracts of concentrated carrot and squash purees.