DETERMINATION OF THE POLYPHENOLS CONTENT AND ANTIOXIDANT ACTIVITY IN KOMBUCHA-BASED BEVERAGES WITH THE ADDITION OF EXTRACTS OF FRAGRANT HERBS OF VARIOUS CONCENTRATIONS
Abstract and keywords
Abstract (English):
Objective: to identify the effect of various concentrations fragrant herbs extracts additives of on the content of polyphenols and antioxidant activity of the tea mushroom-based drink (kombucha)

Keywords:
kombucha, kombucha, polyphenols, antioxidant activity, extracts
Text
Text (PDF): Read Download
References

1. Zhumabekova, B.K. Technology of obtaining tea kvass with the addition of oregano extract / B.K. Zhumabekova, K.A. Zhumabekova // Fundamental research. - 2015. - № 2 (11) - pp. 2370-2373.

2. Zainullin, R.A. The influence of the conditions of cultivation of Kombucha on its functional properties in preventive food drinks / R.A. Zainullin, R.V. Kunakova, H.K. Gadeleva // News of Universities. Food Technology. - 2010. - No. 4. - pp. 29-31.

3. What are antioxidants and why are they needed? [electronic resource]. - Access mode: https://www.sechenov.ru /.

4. Khakhanina, T.I. Analytical chemistry: textbook / T.I. Khakhanina, N.G. Nikitina. - M.: Higher education, 2009. - 278 p.

5. Determination of polyphenols in beer and wort [Electronic resource]. - Access mode: https://studopedia.ru/16_60893_opredelenie-polifenolov-v-pive-i-susle.html.

Login or Create
* Forgot password?