Study of antioxidant activity and storage capacity of milk ice cream with orange, apple and chicory

The article presents the study of the vitamin C content and antioxidant activity of orange juice, apple juice and chicory extract as well as of milk ice cream with these natural fillers. It is concluded that the additives used increase the vitamin C content in the finished product. The highest antioxidant activity of 4.167 mg/g is typical for chicory. Applesauce and orange juice follow in descending order. There has been the largest amount of vitamin C in the orange juice (28.7 mg / 100 g), and its lowest amount has been found in the liquid chicory extract (0.2 mg /100 g). Due to the high antioxidant activity effected by orange juice, apple juice and chicory extract, milk ice cream has a better storage capacity compared to a product without these fillers.