Study of the influence of PH values on the antioxidant activity of berries extracts

Abstract

The study of natural antioxidants and their use in the food industry is a current area of research. An undoubted interest in this field is shown by berries, which are rich in ascorbic acid (vitamin C), sugars, organic acids, pectin, anthocyanin, minerals (iron, iodine, potassium, copper, etc.) and rutin (vitamin P). Berries also contain valuable bioflavonoids, including flavonols, isoflavones, anthocyanin and proanthocyanidins, which have antioxidant, anti-inflammatory, antiviral and anti-carcinogenic properties.