The antiradical activity of natural and concentrate-recovered juices was examined in reactions with diphenylpicrylhydrazyl (DPPH). Natural juices contain a higher amount of phenolic substances and exhibit stronger antiradical effect. The maximum antiradical activity among the fruit juices studied was observed for the orange and grapefruit juices. The ability to produce discoloration of DPPH aqueous ethanol solutions can be used as a test for primary quantitative evaluation of the antiradical activity of fruit juices.
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