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Biologically active compounds polemiki, problemy

IN FOOD AND BEVERAGES

A growing interest in biologically active compounds in food (especially of plant origin), beverages and juices.
has been noticed for a long time. In many research centers there is research aimed to determine the antioxidant
activity of the tested samples and determine the content of polyphenols and other compounds with antioxidant
properties (such as vitamin C and tocopherols). The paper presents information on the properties and functions of
the compounds of the antioxidant, and the types of analytical methods and techniques that are used to measure
the antioxidant activity and to identify and determine the levels of biologically active compounds. The classification
of these procedures and their characteristics has been presented.
Keywords:
antioxidant activity, methods of the determination of antioxidant activity and biologically active compounds,
oxidative stability, advantages and disadvantages of research methods of antioxidant activity, biologically active
compounds, phenolic compounds

ANALITYKA – NUMER 3, ROK (XVI) 2015 49