Abstract
The article presents the results of studies of the chemical composition and composition of individual antioxidants of bilberries and lingonberries and their marc, which are waste products after squeezing the juice from the berries. The yield of juice from berries averaged 64%. Dry substances, acidity, composition of sugars, pectin substances and individual antioxidants - total phenolic compounds, total flavonoids, total anthocyanins were determined in berries and in the marc. During squeezing of the juice, a redistribution of chemical components was occurred with a predominance of total phenolic compounds, total flavonoids and total anthocyanins in the marc. As a result, the marc showed higher antioxidant properties than juices, which were investigated using the DPPH and FRAP methods. The antioxidant properties of the marc are due to the transition in them of anthocyanins, which make up 64% and 59%, respectively, of their total amount in bilberries and lingonberries. The correlation between DPPH and FRAP tests for anthocyanins was more than 0.952.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
