Freeze drying fruits as sources of food fibers with antioxidant properties

The purpose of the study was to determine the best source of dietary fibers with antioxidant and anti-radical properties. The research problems were to carry out comparative analysis of chemical com- position (dietary fibers, the total content of phenols, flavonoids, anthocyanin), anti-radical and antioxi- dant activities of freeze drying fruit (FRAP, DPPH) as dietary fibers. Strawberry, raspberry, cherry, gooseberry, apple, plum of Samara Region were chosen as objects of comparison. In the course of research freeze drying fruit in the laboratory of Sa- mara State University with the help of the Vaco se- ries production Zirbus technology was received.Water-alcohol extracts of freeze drying fruit for an- tioxidant and anti-radical abilities were analyzed and the content of food fibers was also determined. The results of the experiments showed that the plum contained the greatest number of phenol compounds - 963 mg of gallic acid/100 g of initial raw materials and anthocyanin - 507 mg of cya- nide-3-glycozide/100 g of initial raw materials...