Changes in antioxidant properties of fruit and vegetable concentrates under the effect of vacuum drying

During our experiment, we examined changes in the antioxidant capacity and total polyphenol content of 2 types of 65% vegetable juices (carrots, pumpkin) rich in polyphenols, minerals, and retinoids, as well as two kinds of fruit juice concentrates (lemons, oranges) rich in citrus flavonoids. In our studies, the antioxidant/reducing properties of the preparations were measured and compared using TEAC and FRAP methods. Our various analytical measurements found significant differences between the antioxidant capacity values and total polyphenol content of each fruit-vegetable juice concentrate and the same instant powders prepared from them before and after vacuum drying

Changes in the contents of hen eggs due to polyphenol-rich supplementation

The suspension of Bábolna Tetra-SL hen hybrids - the food concentrate Flaviva Vasgyúró instant drink powder, which is available on the market and is rich in flavonoids, polyphenols and minerals, is mixed into the basic feed. One group of test animals received 200 mg per day and another group received 400 mg of instant vegetable and fruit powder per day mixed in their basic maize feed for 33 days, while the control group received only the basic food containing maize. In our studies, we measured the cholesterol content and total polyphenol content of the eggs in addition to the physical parameters (weight, length, diameter, color). Our results show that in addition to favorable changes in the physical properties of eggs, the polyphenol content of eggs increased significantly, thus correlating with a significant decrease in the content of cholesterol, which may be of importance from a nutritional point of view in many groups of diseases