The qualitative and quantitative constituents of antioxidant properties of fruit, and vegetable, juices were studied by volt‐ampere method. The actual redox power of redox systems connected with normal redox potential (qualitative constituents of antioxidant activity) of juices was increased in the line: carrot, pomegranate, cabbage. Reduction current density for carrot juice redox system was proportional to the square root of hydrogen ion concentration, whereas antioxidant properties of cabbage juices were not affected by pH. Redox reactions between phenolic compounds of mixed juices were forecast based on polarization curves of components on Pt. The antioxidant effect of phenolic compounds of cabbage juice' redox system on anthocyans of pomegranate juice influenced the increasing intensity of absorption in 490–510 nm wavelength region in mixed juice compared with the theoretical value calculated as arithmetic means. Thus, polarization curves on Pt electrode can be recommended as criteria for the evaluation of antioxidant properties of juices.
Practical applications
Polarization curves on Pt can be useful for forecasting the direction of redox reaction in mixed juices. This is vital for color stabilization of products containing anthocyans, and browning decreasing in colorless products. Results obtained in respect of actual reducing power will assist in improving evaluation of antioxidant properties of fruit, and vegetable, products. Results obtained for carrot, cabbage, and pomegranate, juices can be utilized in the area of canned fruit, and vegetable, products.
Recent data in respect of the reduction of benzoates to benzyl alcohol and toluene in orange juice show that a risk of toxic substances formation in fruit yoghurt containing benzoates should be reevaluated. In this article, the thermodynamic viability of the reduction of benzoates to benzyl alcohol and toluene in milk and yoghurt has been substantiated. Tafel region of redox reactions in milk on the platinum electrode was À0.2 to À0.4 V against the silver chloride electrode. It has been demonstrated that spontaneous redox processes in fruit yoghurt include the conversion of oxidised forms of fruit polyphenols to reduced forms.
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