Study of antioxidant activity of juices and beverages from blue honeysuckle and black chokeberry

Abstract Modern high rate of life and unfavorable environmental situation increase stress, reduce active performance ability and health of the population. A relevant area of research is the search for effective ways to protect the body from oxidative stress, when free radicals destroy vascular walls, oxidize protein molecules, DNA, lipids. Oxidative stress can be reduced by consuming the right amount of antioxidants. The work is devoted to the study of antioxidant activity (AOA) of blue honeysuckle and black chokeberry juices and beverages. It was found that beverages based on fruit raw materials have higher antioxidant activity compared to mass soft drinks. It is shown that AOA of directly squeezed black chokeberry juice makes 9.009±0.061 mmol-eq/l, and blue honeysuckle–7.682±0.015 mmol-eq/l. Beverages based on mineral water with fruit juices have higher AOA compared to those prepared on technologically treated water (1.789±0. 069 and 1.667±0.013 mmol-eq/l respectively for blue honeysuckle and black chokeberry juices and beverages). During 7 days of storage the beverages show a slight decrease in AOA, on average ranging from 3.5 to 7.5%.