Evidence map›Paper›PMID 35407013›Full record

ArticleFoods (Basel, Switzerland)2022

Antiradical Potential of Food Products as a Comprehensive Measure of Their Quality.

Victor Gorbachev, Maria Klokonos, Sherzodkhon Mutallibzoda, Svetlana Tefikova, Olga Orlovtseva, Natalia Ivanova, Galina Posnova, Daria Velina, Igor Zavalishin, Mars Khayrullin and 5 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Article
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

15 authors.

Victor GorbachevDepartment of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia.ORCID 0000-0003-2737-8604
Maria KlokonosDepartment of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia.
Sherzodkhon MutallibzodaDepartment of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia.ORCID 0000-0003-3855-9494
Svetlana TefikovaDepartment of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia.
Olga OrlovtsevaDepartment of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia.
Natalia IvanovaDepartment of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia.ORCID 0000-0003-3878-6355
Galina PosnovaDepartment of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia.ORCID 0000-0001-9594-7632
Daria VelinaDepartment of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia.
Igor ZavalishinDepartment of Automated Control Systems, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia.ORCID 0000-0003-0392-3102
Mars KhayrullinResearch Department, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia.
Elena BobkovaResearch Department, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia.
Elena KuznetsovaResearch Department, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia.
Alla VorobevaResearch Department, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia.
Dmitry VorobyevResearch Department, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia.
Igor NikitinDepartment of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia.ORCID 0000-0002-8988-5911

Funding

Russian Science Foundation 22-26-00242
6 · The paper itself

Abstract

Antiradical potential (ARP) is an important measure of food safety. In addition, it directly or indirectly affects the rate of occurrence of a number of human pathologies. Using a photocolorimetric analysis of DPPH (2,2-diphenyl-1-picrylhydrazyl) solutions, we estimated the antiradical potential of food raw materials, food concentrates, biologically active substances, and wild plants. We conducted approximately 1500 analyses of almost 100 food products selected from 11 food groups: vegetables, milk, meat, fish, cereals and bread, drinks (including tea and coffee), etc. With a confidence interval (CI) of 95%, the average values for animal products range from 15.87 to 18.70 ascorbic acid equivalents per gram of dry matter. For plant materials, the range is 474.54-501.50 equivalents when wild herbs are included and 385.02-408.83 equivalents without taking herbs into account. The antiradical potential of the biologically active substances we studied ranged from 706.84 to 847.77 equivalents per gram of dry matter, which makes it possible to use some of the components to repair products with low ARP values, for example, bread and baked goods, confectionery, milk and dairy products, carbonated drinks, and juice. In this study, a low ARP value is associated with a reduction in the shelf life of products and a deterioration in their organoleptic properties; therefore, we propose using ARP as an important reference for describing the quality of food products and raw food materials.

Indexed as

antiradical activitybiologically active substancesbreadcerealsconfectioneryDPPHdrinkseggsfishmeatmilkshelf lifewild herbs

Identifiers

PMID35407013
PMCPMC8997558

What OpenQuestion holds

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LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.