MODERN LOOK ON THE PROBLEM OF ANTIOXIDANT ACTIVITY OF FOOD PRODUCTS
The problem of evaluating total content of analytes to maintain quality control of food products containing antioxidants is singled out. It’s a topical issue to determine antioxidant activity of the studied food product, taking into consideration not only contents, but also a specific activity of each component. This paper outlines such modern methods for examination of antioxidant activity of food products as volumetric, photometric, chemiluminescent, fluorescent, electrochemical and special methods. Advantages and disadvantages of other methods are considered.