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

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dc.contributor.author DRAGANCEA, Veronica
dc.contributor.author GUREV, Angela
dc.contributor.author BULGARU, Viorica
dc.date.accessioned 2025-04-30T07:19:57Z
dc.date.available 2025-04-30T07:19:57Z
dc.date.issued 2024
dc.identifier.citation DRAGANCEA, Veronica; Angela GUREV and Viorica BULGARU. Study of the influence of PH values on the antioxidant activity of berries extracts. In: Modern Technologies in the Food Industry-2024: proceedings of the International Conference Modern Technologies in the Food Industry-2024, MTFI-2024, Chişinău, 17-18 October 2024. Chişinău: Tehnica-UTM, 2024, p. 116. ISBN 978-9975-64-472-3. en_US
dc.identifier.isbn 978-9975-64-472-3
dc.identifier.uri https://repository.utm.md/handle/5014/31104
dc.description.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. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject anthocyanidin en_US
dc.subject jostaberry extracts en_US
dc.subject scavenging capacity en_US
dc.subject the free-cation radical en_US
dc.title Study of the influence of PH values on the antioxidant activity of berries extracts en_US
dc.type Article en_US


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