Valorisation of antioxidants in fruit and berry juices
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Antioxidant foods, anthocyanins, cyanidin-3-glycoside, flavonoids, quercetin, spectrophotometric method, fruit juices, polyphenolic compounds, antioxidants, antioxidant activity, valorization

How to Cite

Calmuțchi, L., Melentiev, E., & Stațiuc, I. (2021). Valorisation of antioxidants in fruit and berry juices. Acta Et Commentationes Exact and Natural Sciences, 11(1), 7-15.


Juices extracted from fruits and berries are the most indicated antioxidant foods, because they provide cells and tissues with all the nutrients which are necessary for the vital activity of the human body. Antioxidant foods help reduce oxidative stress, neutralize free radicals and protect the body from their action. The anticancer properties of juices as antioxidant foods are related to the precious content of antioxidants. In this research paper are represented the results of spectrophotometric research on the content of antioxidant substances: anthocyanins, flavonoids, vitamin C, total  polyphenols, the Folin-Ciocalteu index and the valorization of the antioxidant activity of some fruit and berry juices.
pdf (Русский)
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