Highest Values Of Antioxidant Activity Research Articles

Antioxidant activity of seaweed (Eucheuma cottonii) and coconut (Cocos nucifera) masks

The processing of agricultural products is one of the pillars of the development of agro-industry in an area. In LabuhanKertasari Village, the main products from the agricultural sector are seaweed, hybrid maize, and coconut. However, farmers only sell agricultural products in the form of raw materials without processing them first. Processed products certainly have a higher economic value than raw materials. For this reason, this research was conducted to process seaweed and coconut into masks which were then tested for the antioxidant activity of the masks that were processed. The research conducted was a laboratory experimental study where seaweed and coconut were first processed into a powder. The treatment given is processing seaweed into powder with an alkaline process and without an alkaline process. Then, mixing seaweed powder and coconut powder with three ratios, namely seaweed powder: coconut powder (1: 1, 2: 1, 3: 1). The results showed that the antioxidant activity of the masks 1: 1, 2: 1, 3: 1 were 743,9 respectively; 513.69; and 406.23 (with alkaline seaweed powder) and 193.67; 174.09; and 149.10 (with seaweed powder without alkalization). The result showed that a mask with a ratio of 3: 1 without the alkalization process is the mask with the highest antioxidant activity value and suitable for the skin.

Nutritional characterisation and grouping of unconventional vegetables in Brazil

ABSTRACT Studies proving the food properties of some vegetable species are still incipient. Aiming to obtain deeper knowledge about the nutritional potentials, the scope of this work was to characterise the food compounds of interest, present in vegetables known as unconventional, in Brazil, and to group these species according to their chemical and nutritional similarities. Eight nutritional characteristics were evaluated in 10 species of unconventional vegetables, and representative samples of leaves, flowers and flower buds were collected. All species studied presented varying levels of nutritional compounds of interest, such as antioxidant activity, vitamin C, phenolics, proteins, lipids, and carbohydrates. There was great variation in the nutritional composition among the structures, species, and varieties analysed, which were organised into groups of nutritional similarities. The species Tropaeolum majus (leaves), Amaranthus hybridus and Stachys byzantina presented the highest values for antioxidant activity, phenolics, vitamin C, caloric value, carbohydrates and proteins, and, therefore, were characterised as an isolated group in a dendrogram.

Assessment of the nutritional value and prospects of using ziziphus fruit for a healthy human diet

In modern conditions of development of society, food products with antioxidant and immunostimulating properties are becoming increasingly important. This led to research to identify the natural sources of such compounds. Ziziphus fruits grown in the subtropical conditions of the Krasnodar territory of the Apsheron, Chinese 2A, Koktebel and Lakomy varieties were selected as objects of research. It was found that the highest content of pectin substances is allocated to the late-maturing variety Lakomy (7.23%), the lowest–mid-maturing variety Apsheron (4.72%). The fractional composition of pectin substances is represented by protopectin (PP) and soluble pectin (SP). At the same time, the highest content of both SP and PP was found in the ziziphus Lakomy variety (1.73 and 5.50%, respectively). By the highest content of flavonoids and the amount of phenolic compounds, the ziziphus Koktebel variety is distinguished, the lowest - the Chinese 2A variety. All varieties of unabi fruits had high values of total antioxidant activity. At the same time, the lowest antioxidant activity was observed in the Chinese 2A variety (381.9 mg/100 g), and the highest–in the Nikitsky Botanical garden selection variety Koktebel (503.2 mg/100 g). The antioxidant activity in the Apsheron variety (493.4 mg / 100 g) was 1.3 times higher than that in the Chinese variety 2A and slightly different from the Lakomy variety (488.3 mg/100 g). Experimental data confirmed the nutritional value of ziziphus fruits, which allows us to recommend them as a functional source of antioxidants and pectin substances.

Применение плодово-ягодного сырья в рецептурах горячих напитков

The article presents research on the development of organoleptically compatible recipes and technologies for hot drinks of the pronounced antioxidant properties based on fruits and berries of varieties growing in the Sverdlovsk region with the addition of English Breakfast black tea, Earl Gray black tea, Tie Guan Yin green tea, Milk Oolong green tea, and Sencha green tea, as well as various brands of tea blends and tea-bags. In addition, we used dried medicinal and technical raw materials and spices. It was found that the values of the antioxidant activity (AOA) of tea bags and tea drinks are in the range from 0.274 to 12.809 mmol-eq/dm3; in the pekoe teas they are in the range from 9.375 to 14.531 mmol-eq/dm3; in the raw materials of plant origin growing in the Sverdlovsk region they are from 0.513 to 8.227 mmol-eq/dm3. The greatest total antioxidant activity has been observed in: Prevoshodnaya sea buckthorn cultivar– 2.204 mmol-eq/dm3; Vladimirskaya cherry variety – 4.971 mmol-eq/dm3; Chernoplodnaya aronia variety – 8.026 mmol-eq/dm3; Globus black currant variety– 8.227 mmol-eq/dm3. According to the research results, the total AOA value for developed hot drinks prepared from fresh fruits and berries was from 13.641 to 20.815 mmol-eq/dm3, and for hot drinks prepared on the basis of Frozen semi-finished product from fruits and berries – from 13.576 to 20.772 mmol-eq/dm3, which is 42-65% of the recommended daily consumption rate in terms of ascorbic acid (ascorbic acid AOA values – 32.024 ± 0.350 mmol – eq/dm3). The developed hot drinks have high values of antioxidant activity, which means that they can increase the amount of antioxidants in the diet of consumers and thereby reduce the negative impact of oxidative stress. The proposed technique of hot drinks manufacturing with the use of frozen semi-finished product allows to increase the rate of technological process significantly.

Artificial intelligence application for classification and selection of fish gelatin packaging film produced with incorporation of palm oil and plant essential oils

The k-Nearest Neighbor (KNN) algorithm was used to classify and select biodegradable packaging produced from fish gelatine incorporated with palm oil and clove and oregano essential oils. All reinforced films are highly resistant to attraction, with an emphasis on a sample of clove essential oil with a value of 53.18 MPa. Also, the addition of palm oil and essential oils increases the elasticity and thickness of the packages. The packages have antioxidant and antimicrobial properties with an inhibition zone for S. aureus of 11.73 and 11.23 mm for the film with essential oil of oregano and film with palm oil, respectively. KNN proved to be efficient for the classification and selection of packaging. The results highlighted the packaging with clove essential oil as the best for presenting the highest values of antioxidant activity, tensile strength, and elongation. Palm oil is an interesting alternative for applications in biodegradable films due to its antimicrobial activity, antioxidant properties, abundance, and low cost. Packaging made of fish gelatin with the addition of vegetable oils is a promising alternative for food applications.

Acceptability and Antioxidant Activity Level of Shredded Banana Flower-Chicken Meat

Background: Data Riskesdas 2013 shows that the average amount portion of vegetable consumption in people aged 10 years or older is only 0.5 portions while the vegetable consumption category is said to be "sufficient" is at least 5 portions per day for 7 days a week. Banana blossom is a vegetable and commonly found in Bangka Belitung Islands Province. Banana blossom processing as a source of vegetables rich in antioxidant compounds and chicken meat as a source of animal protein, needs to be done by processing into shredded banana blossom-chicken meat.Objectives: To determine the acceptability and antioxidant activity level of shredded banana blossom-chicken meat.Methods: This research is true experimental. Shredded banana blossom-chicken meat, made using 3 treatment, banana blossom 75%:chicken meat 25% (F1), banana blossom 50%: chicken meat 50% (F2), and banana blossom 25%:chicken meat 75% (F3). Furthermore, the acceptance of taste, colour, aroma, texture, overall, and antioxidant activity level of shredded banana blossom-chicken meat. Results: There was a significant difference in the acceptance of the colours of shredded F1, F2 and F3 (p = 0,00), while aroma, taste, texture and overall of the shredded F1, F2 and F3 were not significant (p> 0.05). Shredded F3 (banana blossom 25%: chicken meat 75%) is most preferred based on the parameters of colour, aroma, taste, texture and overall, and has the highest antioxidant activity value are 53.74%.Conclusions: Shredded banana blossom-chicken meat has a good acceptability and has a high antioxidant activity level.[AN1]

Characterization of Beet Root Extract (Beta vulgaris) Encapsulated with Maltodextrin and Inulin.

Betalains are powerful antioxidants contained in beets. These are divided into betacyanins (red-violet) and betaxanthins (yellow-orange), and they can be used as natural colorants in the food industry. The effects of freeze-drying pure beet juice (B) and the encapsulation of beet juice with a dextrose equivalent (DE) 10 maltodextrin (M) and agave inulin (I) as carrier agents were evaluated. The powders showed significant differences (p < 0.05) in all the variables analyzed: water absorption index (WAI), water solubility index (WSI), glass transition temperature (Tg), total betalains (TB), betacyanins (BC), betaxanthins (BX), total polyphenols (TP), antioxidant activity (AA, via 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) (ABTS), and 2,2-diphenyl-1-picrylhydrazyl (DPPH)) and total protein concentration (TPC). The highest values of antioxidant activity were found in the non-encapsulated beet powder, followed by the powder encapsulated with maltodextrin and, to a lesser extent, the powder encapsulated with inulin. The glass transition temperature was 61.63 °C for M and 27.59 °C for I. However, for B it was less than 18.34 °C, which makes handling difficult. Encapsulation of beet extract with maltodextrin and inulin by lyophilization turned out to be an efficient method to increase solubility and diminish hygroscopicity.

Utilization of Cinnamon, Clove and Thyme Essential Oils as Antimicrobial and Bioactive Compounds in Kishk Manufacturing

Cinnamon, clove and thyme essential oils (EOS) were used to manufacture of Kishk product for owns preservation effect and biological & nutritive values. EOS-kishk was prepared by adding various concentrations of essential oils (100 and 200 mg/kg) to traditional kishk mixtures. Results showed that cinnamon, clove and thyme essential oils were having 11, 32 and 18 identified compounds by using GC-MS, respectively. EOS-kishk samples contained (20.44-24.74%) protein, (5.13-5.80%) ash and (4.64 to 6.57%) moisture. The titratable acidity (TA % as lactic acid) and pH in the kishk samples ranged from 1.72 to 2.12% and 4.92-5.12, respectively. The water holding capacity (WHC) of the EOS-kishk samples varied from 464.10 to 498.48 g/kg, which was significantly higher than those of the control sample. EOS-Kishk samples had the highest antioxidant activity values (40.69%) at 200 mg/kg thyme oil compared with the control ones (31.54%). Mineral amounts of EOS-kishk had a slight change among all treatments. Microbiologically, the total viable bacterial count in most samples was slightly decreased as well as Lactobacilli, Streptococci and spore forming bacteria counts when compared with control. Whilst, there were notably decrease on coliform bacteria as well as yeast and mold counts in the EOS-kishk samples when compared with control. Overall, EOS-kishk has highly nutritional and biological value.

Polyphenolic composition of grape stems

This study is focused on the study of polyphenolic compounds in grape stems as by-product of winemaking industry. Two white varieties of Grüner Veltliner and Sauvignon and two red varieties of Blauer Portugieser and Cabernet Moravia were selected for the study. Antioxidant activity, concentration of total polyphenols and concentration of individual phenolic compounds were determined. The results show a higher concentration of polyphenols and higher values of antioxidant activity in red varieties. The Blauer Portugieser variety contained the highest concentrations of syringic acid 1.346 mg.L-1, caffeic acid 20 mg.L-1, ferulic acid 1.192 mg.L-1, coumaric acid 3.231 mg.L-1, trans-resveratrol 14.195 mg.L-1, catechin 79.314 mg.L-1 and epicatechin 33.205 mg.L-1. Cabernet Moravia contained the highest concentration of protocatechuic acid 1.201 mg.L-1, the Sauvignon variety reached the highest concentration of gallic acid 4.015 mg.L-1 and hydroxybenzoic acid 0.076 mg.L-1. The highest values of alpha-amino acids were determined in the Blauer Portugieser variety 165.3 mg L-1 and the lowest in the Grüner Veltliner variety 33.3 mg L-1. The highest concentration of ammonia nitrogen was 214 mg L-1 for the Blauer Portugieser variety and the lowest concentration of ammonia nitrogen was measured in Cabernet Moravia 35.7 mg L-1.

Cabbage (Brassica oleracea L. var. capitata) fermentation: Variation of bioactive compounds, sum of ranking differences and cluster analysis

Variation of bioactive compounds content of fermented cabbage hybrid “Bravo” heads were investigated in the present study. The fermentation process was carried out under industrial conditions using combinations of NaCl content (60, 70, 80 g/kg), starter culture Lactobacillus plantarum 14D (0, 0.025, 0.050 g/kg) and temperature (18, 22, 26 °C). The cabbage sample obtained under conditions (60 g/kg, 0 g/kg, 22 °C) was taken as a referent. Samples were analysed after 5, 12, 27, 62 days in order to measure antioxidant activity, ascorbic, oxalic, acetic, formic, lactic, and succinic acid content. Sum of ranking differences and hierarchical cluster analysis for determination of optimal fermentation conditions in terms of antioxidant activity and ascorbic acid content were applied. During the fermentation pH was monitored and the results after 12 days, 4.37–3.51, proved to be the most suitable. Additionally, antioxidant activity reached its maximum after 12 days of cabbage fermentation, in general. The best result was obtained for the sample (60 g/kg, 0.050 g/kg, 22 °C) after 12 days of fermentation with highest value of antioxidant activity 16.09 mg/mL, while content of ascorbic, oxalic, acetic, formic, lactic and succinic acid amounted, 2.97, 13.39, 0.77, 1.21, 7.58 and 0.48 g/100 g dry matter, respectively.

Extraction of high value products from avocado waste biomass

This work studies the oil extraction and recovery of bioactive compounds from Brazilian and Mexican avocado seeds and peels of Hass cultivar using Soxhlet (SE) with hexane, ethanol, and ethyl acetate as solvents; and supercritical carbon dioxide (scCO2) with ethanol and ethyl acetate as cosolvents. Also, the fatty acids (FAs) profile, total phenolic content (TPC), and antioxidant activity (AA) in avocado seeds measured. Finally, the dynamic extraction curves of scCO2 were modeled with a multi-way partial least squares regression (MPLSR).The highest extraction yields were observed when ethanol is used as solvent in SE (up to 14 wt%) and as cosolvent in scCO2 (up to 6.9 wt%). TPC was higher in SFE of avocado seeds, while higher values of AA were obtained using SE. MPLSR model obtained for the scCO2 extraction showed an average absolute deviation below 0.5 wt% for 360 measurements using only eight factors.

Valorization of peach palm by-product through subcritical water extraction of soluble sugars and phenolic compounds

The aim of this study was to evaluate the use of the peach palm by-product to obtain extracts rich in total phenolic compounds (TPC) and soluble sugars (SS), using the subcritical water extraction (SWE) method. The results obtained by Box-Behnken factorial design showed that temperature and time variables have higher effect in the removal of TPC and SS, than pressure. At 100 bar, 130 °C and 90 min the highest extraction of SS (14.65 g 100 g−1) and TPC (921.50 mg 100 g−1) were achieved, ​​representing increases by factors of 1.2 and 2.5, respectively, when compared to the values obtained applying conventional extraction procedures: orbital and magnetic continuous stirring. In the extract obtained by SWE (100 bar, 130 °C and 90 min), highest values of antioxidant activity, fructose, glucose and phenolic acids were detected. Therefore, SWE can be used to promote the use and valorization of the peach palm by-product.

Characterisation of the total phenolic, vitamins C and E content and antioxidant properties of the beebread and honey from the same batch

The aim of this study was to compare total phenolic and flavonoid content, antioxidant and reducing activity, as well as vitamin C and E content in beebread and honey. The antioxidant activity of samples was determined by photochemiluminescence (PCL) assay, while reducing potential was measured using FRAP and ORAC assays. Vitamin C was analysed by HPLC–MS-TripleTOF method and vitamin E by HPLC-DAD. Beebread was characterised by the higher level of the total phenolic (~90%), flavonoid (~97%), vitamin C (~99%) and E (~98%) as compared to the honey. The data showed that beebread had also higher values of antioxidant activity and reducing potential by ~99% and ~41–98%, respectively, than honey. Our findings indicate that beebread is valuable source of bioactive substances, with the high beneficial properties.

Nutritional Composition, Bioactive Compounds and Antioxidant Activity of Wild Edible Flowers Consumed in Semiarid Regions of Mexico.

In semiarid regions of Mexico, it is common to use the floristic richness of wild plants as food ingredients. Hence, flowers of Agave salmiana, Aloe vera, Erythrina americana, and Myrtillocactus geometrizans, which are typical and traditionally consumed flowers, were analyzed. The physicochemical properties; proximate composition; the contents of minerals, carotenoids, ascorbic acid, phenols, and total flavonoids; the quantification of phenolic compounds by HPLC; and the antioxidant activity in vitro were determined. The flowers were high in carbohydrates, proteins and minerals, mainly K and N in flowers from E. americana and M. geometrizans, respectively. The highest concentration of carotenoids was detected in red flowers (E. americana). Total phenols ranged from 4.73 to 72.40mg of gallic acid equivalents per gram of dry weight (GAE/g DW). However, the highest value of antioxidant activity was 819.80μmol of Trolox equivalents per gram of dry weight (TE/g DW). The highest values of phenolic compounds content and antioxidant activity were found in the flowers of M. geometrizans. The antioxidant activity of flowers was mainly related to phenolic compounds. The main phenolic compounds detected in flowers were rutin and phloridzin. The edible flowers analyzed in this study are a potential source of compounds with high biological activity.

Evaluation of bioactivity of butternut squash (Cucurbita moschata D.) seeds and skin.

Butternut squash is greatly consumed in United Kingdom and as by‐products of its processing are produced large amounts of skin and seeds. However, little research has been reported on the antioxidant properties and bioactive peptides from butternut squash seeds and skin. This study focused on assessing the potential of these wastes as sources of beneficial and bioactive compounds. The results indicated that the squash skin phenolic extract showed higher values of antioxidant activity and phenolic content compared with the values of phenolic for the seed material (3.20 mg GAE/g, 1.82 mg GAE/g, respectively). Furthermore, both squash seed protein hydrolysate and skin phenolic extract inhibited α‐amylase activity in a dose‐dependent manner (5–20 mg/ml). Hydrolyzed peptides from squash seeds possess antihypertensive ability (which was significantly different from the control group p < .05). Therefore, it can be demonstrated that these squash residues are potentially good sources of bioactive compounds with health benefits.

Phenolics content and antioxidant activity of three Sorbus species

The phenolic content and antioxidant activity of Sorbus aucuparia L., Sorbus aria (L.) Crantz and Sorbus austriaca (Beck) Hedlund leaves and fruit were investigated. The quantification of total phenolics, flavonoids and phenolic acids was performed using the Folin–Ciocalteu, Dowd and Arnow methods, respectively. The antioxidant activity of the extracts was evaluated using DPPH, TEAC and FRAP methods with Trolox as a standard. Leaves had a higher content of phenolic compounds and antioxidant activity than the fruits for all species. The highest content of phenolics (76.11 mg gallic acid equivalents (GAE)/g plant), flavonoids (15.86 mg rutin equivalents (RE)/g plant) and phenolic acids (44.54 mg caffeic acid equivalents (CAE)/g plant) was determined for S. austriaca leaves. Sorbus austriaca fruit had the highest content of phenolics (13.21 mg GAE/g plant), flavonoids (1.82 mg RE/g plant) and S. aucuparia fruit had the highest content of phenolic acids (9.05 mg CAE/g plant). The antioxidant activity was in the range: DPPH=38.42–274.52 μmol Trolox equivalents (TE)/g plant; TEAC=43.23–403.02 μmol TE/g plant; FRAP=47.13–706.96 μmol TE/g plant. The highest values of antioxidant activity were found for S. austriaca leaf and fruit extracts while the lowest values were determined for S. aucuparia leaves and S. aria fruit. The antioxidant activity was highly correlated with total phenolics and phenolic acids.

Bioactive compounds and in vitro antioxidant activity of pulps from fruits from the Brazilian atlantic forest

The fruits belonging to the family Myrtaceae are known sources of compounds with functional characteristics. Nevertheless, the studies are focused only on some species of this family. In this sense, we aimed to quantify the bioactive compounds present in the pulps of cambuci, feijoa, uvaia and grumixama; to evaluate the in vitro antioxidant capacity of each one and to correlate the contribution of these bioactive compounds with the antioxidant activity of each fruit pulp. For this, the compounds ascorbic acid, phenolic compounds, carotenoids, and flavonoids were quantified for the pulps of cambuci, feijoa, uvaia, and grumixama, as well as the in vitro antioxidant capacity by the methods DPPH and ABTS. The results were evaluated by multivariate statistical techniques. The pulps present good antioxidant potential, the one from cambuci presented the highest values for antioxidant activity given by the method DPPH (61.86 µg of Trolox g-1), that from uvaia was prominent by the presence of ascorbic acid (85.40 ascorbic acid 100 g-1) and that from feijoa, by the flavonoid contents (62.45 mg quercetin g-1) and phenolic compounds (10.21 mg gallic acid equivalent g–1). A correlation was observed between pulp antioxidant capacity and the contents of ascorbic acid and carotenoids; on the other hand, the phenolic compounds and flavonoids little contributed for the anti-free radical activity of the methods DPPH and ABTS.

Fruit quality assessment and characterization of melon genotypes

ABSTRACT Local melon germplasm are sources of natural variation with great potential, unfortunately, they are being replaced by hybrids and modern high-yielding disease-resistant/tolerant varieties. To recognize, and encourage re-use, local melon genotypes previously selected for resistance to Fusarium wilt disease, were evaluated for morphological, nutritional and biochemical traits. The evaluated melons expressed a wide range of phenotypes for morphological fruit characteristics, taste, and composition. Differences occurred between botanical groups and within the same group. The “Galaoui” genotype of reticulatus botanical group presented the highest β-carotene value (6.6 mg∙kg−1 FW) and the highest flavonoid content (45.45 mg CE∙kg−1 FW). The “Dziri” genotype of inodorus botanical group had the highest phenolic content (896.67 mg GAE∙kg−1 FW); genotype Rupa of cantalupensis group had the highest antioxidant activity value (14.61%). Genotype Asli of inodorus group had the highest vitamin C content (0.15 g/100mL fresh juice). These genotypes might be appropriate for breeding program to increase the functional properties of commercial varieties. Moreover, principal component analysis showed a great dispersion of melon genotypes. The hierarchical ascending classification indicated genotypes were sorted into four cluster groups based on fresh weight, fruit diameter, total soluble solids, total phenolic content, and β-carotene contents. The diversity identified in this study, especially from the four group types, showed that some Tunisian genotypes are featured with several morphological and biochemical characteristics, they had melon quality exceeding commercial hybrids, and could be further exploited as a promising material for the creation of new improved varieties.

The Nutritional Value of Non-Traditional Gluten-Free Flakes and Their Antioxidant Activity.

Nowadays, there is a growing interest for foods with a lower sugar content and rich in fiber and biologically active substances. The main purpose of this study was to prepare flakes from non-traditional pigmented cereals (Oryza sativa, Chenopodium quinoa, and Eragrostis tef) and to analyze their fibre, sugar, and in vitro digestibility values. Regarding phenolic antioxidants (soluble, soluble conjugated, and insoluble bound fractions), their content and antioxidant activity were measured using spectrophotometry and high performance liquid chromatography (HPLC) methods. Hydrothermally treated grains resulted in flakes with higher total dietary fibre contents (11.1–24.4%), quinoa and teff flakes were rich in maltose (up to 42.0 mg/g). Non-traditional flakes had lower in vitro digestibility, but conversely, they exhibited the highest phenolic contents corresponding with the highest antioxidant activity values (up to 2.33 mg Gallic acid equivalent/g of total phenolic content and 1.59 mg Trolox equivalent/g for 2,2-diphenyl-1-picrylhydrazyl (DPPH) in case of brown teff). Among free phenolics, the main contributors to an antioxidant activity were p-coumaric, o-coumaric, and gallic acids (r > 0.8186); among the soluble conjugated fractions, they were epigallocatechin, epicatechin, caffeic, and vanillic acids (r > 0.5935); while caffeic, protocatechuic, and ferulic acids (r > 0.5751) were the main contributors among the insoluble bound phenolics.

Кластерная характеристика вод по величине их суммарной антиоксидантной активности

The article presents the results of a biochemical study of aqueous media in terms of antioxidant activity, which was studied by coulometric analysis using electrogenerated bromine, the samples were analyzed on the coulometer "Expert-006" (LLC "Econix-Expert", Russia) by a certified method. Modern ideas about the properties of water are based on its cluster structure, which is devoted to a significant number of theoretical and experimental works. They indicate that the structure of water is formed by clusters that are constructed from water molecules held by hydrogen bonds. The 9 clusters of water differing in a set of characteristics are allocated. It is shown that oligotrophic waters with low organic matter content and aligned and simplified community structure of aquatic organisms characterized by a complex cluster structure of water and the lowest values of antioxidant activity and water production characteristics differ by a stable, simplified cluster structure with high values of antioxidant activity of the water. Following the research it is revealed that, water has various cluster structure. The most complex in terms of cluster composition is spring water (5 clusters) and artesian water (4 clusters). The most simple composition was the water of the seas and fisheries ponds-1-2 clusters. It was discovered, that oligotrophic waters with low organic matter content and aligned or simplified community structure of aquatic organisms characterized by a complex cluster structure of water and the lowest values of antioxidant activity and water production characteristics differ by a stable, simplified cluster structure with high values of antioxidant activity of the water.