DETERMINATION OF BIOACTIVE COMPOUNDS (POLYPHENOLS

AND ANTIOXIDANT CAPACITY) FROM THE DIETARY AND

FUNCTIONAL SORBET PRODUCT

Keywords: antioxidant capacity, polyphenols, sorbet.

Introduction. A food can be considered "functional" if it is shown to be beneficial to one or

more target functions in the body, reducing the risk of disease. (Gipson and Williams, 2000).
Aims. The purpose of this study is to determine the content of polyphenols and the antioxidant
capacity for the dietary and functional product, as a result of the addition of blueberries at
different percentages.
Materials and Methods. The blank test are in composition: 75% sugar and 25% glucose, dietary
and functional sortbet contain: 60% isomalt, 40% maltitol, 2% inulin. Both in the blank test and
in the functional product added 5%, 10%, 15% whole fruit and atomized berries. Quantification
of total polyphenols was done by the Folin-Ciocalteu spectrophotometric method. Antioxidant
capacity was determined by the effect of removing free radical scavenging effect on the 1,1-
difenyl-2-picrylhydrazyl radical (DPPH).
Results. As a result of the obtained results, an increase in the polyphenol content was directly
proportional to the amount of added cranberry, which was also confirmed by the results obtained
in the antioxidant capacity deterrmination. It is also found that active principles are found in the
finished product to a greater extent in the case of addition of fruit comparativ to the atomized
blueberries, explained by the increase of oxygen contact surface during atomization.
Conclusion. By adding cranberries, there was a significant increase in antioxidant compounds in
the finished product.