The differences between the antioxidant activity of vitamin products

Abstract

Antioxidants are compounds naturally found in many products i.e. fruits, vegetables, and herbs. Antiox-idants naturally occurring in plants include vitamins A, C, and E, polyphenols, and mineral compounds. These compounds are also found in many dietary supplements. This study aimed to determine the total antioxidant capacity (TAC) and total polyphenol content (TPC) of selected juices and dietary supplements. 1.1-diphenyl-2-picrylhydrazyl (DPPH) assay is a research method that allows antioxidant activity analysis. The TPC in test samples was measured by the Folin-Ciocalteu method. The study showed that all selected for the analysis products have antioxidant properties. The values of TAC corresponded to TPC with 0.94 (juices) and 0.98 (diet supplements) correlation coefficients. The highest value of TAC was obtained for juice consisting of apples, beets, cherries, and the lowest for juice containing only carrots and products containing vitamin C composition. The tested juices have higher values of TAC compared to dietary supplements, and therefore juices should be the basic prevention of civilization diseases.