CUKRAUS KIEKIS IR ANTIOKSIDACINIS AKTYVUMAS OBUOLIUOSE IR KOPŪSTUOSE

The growing popularity of a healthy lifestyle has led to a study of sugar and antioxidant activity in fruits and vegetables. Due to the frequent consumption of apples and cabbage, it is important to clarify the amount of active ingredients in them so that a healthy and balanced diet is saturated with elements that are beneficial to the body. Research problem: What is the sugar content and antioxidant activity in apples and cabbage? Object of research: sugar content and antioxidant activity in apples and cabbage. Aim: To determine the sugar content and antioxidant activity of apples and cabbage. The goals: 1. Describe the phytocomponents of apples and cabbage and their effects on human health. 2. To determine the content of sugar and phenolic compounds and antioxidant activity in apples and cabbage. 3. To compare the sugar content and antioxidant activity of different varieties of apples and different types of cabbage. Research methods: 1. Analysis of the scientific literature on sugar content and antioxidant activity in apples and cabbage, as well as effects on humans. 2. The method of quantitative analysis shall be used to determine the sugar content of different varieties of apples and different types of cabbage by the refractometric method. 3. The antioxidant activity of different varieties of apples and cabbage shall be determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. 4. The total content of phenolic compounds in apples and cabbage is determined by the Folin-Ciocalteu method. 5. Statistical data analysis using “Microsoft Office Excel 2010” program. Subjects: Red Chef, Golden, Granny Smith, Jonaprince and Lobo apples, headed white cabbage, headed red cabbage, broccoli, cauliflower, Chinese cabbage. A total of 15 samples. Research results and conclusions: The sugar content of apples is higher than the content of cabbage. Most of the sugar was found in the peeled fruit. The phenolic compounds and the antioxidant active investigator determined that all subjects had phenolic compounds in their composition. The results of the study were evaluated when the antioxidant activity was independent of the amount of phenolic compounds. The sugar content of the glucosinolates formed may have influenced the antioxidant activity of the cabbage.