ANTIOXIDANT PROPERTIES OF CABBAGE JUICE

Karimov Islombek Jumaboy o‘g‘li; Khozhimatov Maksadbek Muydinovich; Askarov Ibrokhim Rakhmonovich

Chemistry

No. 5 (2022): Scientific journal of the Fergana State University

ANTIOXIDANT PROPERTIES OF CABBAGE JUICE

Karimov Islombek Jumaboy o‘g‘li^▸^▾
Khozhimatov Maksadbek Muydinovich^▸^▾
Askarov Ibrokhim Rakhmonovich ^▸^▾

PDF (Uzbek)

Submitted: July 12, 2023
Published: 2023-07-12

Abstract

Freshly cut cabbage juice is very useful for human health, it contains many useful substances that are easily absorbed by our body, it is used in traditional medicine against various diseases. It is known that scientists have applied various methods to study the antioxidant activity of plant extracts.

This article provides information about the antioxidant properties of cabbage juice.

References

АсқаровИ. Р. “Сирлитабобат”. Тошкент. Фан ва технология нашриёти-матба уйи.
- 2021. 1010-бет. / (Askarov I. R. "Mystery Medicine". Tashkent. Science and TechnologyPublishing House.- 2021. Page 1010.)
Belits, Grosh, Verner; Scheberle, Peter. To‘liq davolangan tuzlangan karamning pH qiymatitaxminan 3,6; Oziq-ovqat kimyosi (4-nashr) (2009).Springer. p. 803. ISBN9783540699330.Entsiklopediya site:ewikiuz.top / (Belitz, Grosch, Werner; Scheberle,Peter.pH value of fully cured sauerkraut about 3.6; Food Chemistry (4th ed.) (2009). Springer. p.803. ISBN 9783540699330. Encyclopedia site: ewikiuz.top)
"Hamirturushsiz yangi tuzlangan karamni iste'mol qilishning o‘n sababi"Olingan 11.06. 2015.("Ten reasons to eat fresh sauerkraut without yeast"Retrieved 11.06. 2015.)
Sent-Jon, Tina (2011 yil 5-iyun). "Hammayoqni karamini juda ko‘p iste'mol qila olasizmi?".Livestrong.com. Olingan 24 iyun 2013. Ensiklopediya site:ewikiuz.top / (St. John, Tina(June 5, 2011). "Can you eat too much cabbage and cabbage?".Livestrong.com.Retrieved June 24, 2013. Encyclopedia site:ewikiuz.top)
Moret, Sabrina; Smela, Dana; Populin, Tiziana; Konte, Lanfranko S.; va boshq. "Yangi vakonservalangan sabzavotlarning bepul biogenli omil miqdori bo‘yicha so‘rov". Oziq-ovqatkimyosi. 89 (3): 355–361. doi:10.1016 / j.foodchem.2004.02.050 Ensiklopediya site:ewikiuz.top / ( Moret, Sabrina; Smela, Dana; Populin, Tiziana; Conte, Lanfranco S.; andothers. "New and A survey of the free biogenic factor content of canned vegetables". Foodchemistry. 89(3):355–361. doi:10.1016 / j.foodchem.2004.02.050 Encyclopediasite: ewikiuz.top)
Е. И. Рябинина, Е. Е. Зотова, Е. Н. Ветрова, Н. И. Пономарева, Т. Н. Илюшина. Новый подход в оценке антиоксидантной активности растительного сырьяприи с следовании процесса аутоокисления адреналина. ХИМИЯРАСТИТЕЛЬНОГОСЫРЬЯ. 2011. №3.С.117–121. / ( E. I. Ryabinina, E. E. Zotova, E. N. Vetrova, N. I.Ponomareva, T. N. Ilyushina. New approach to assessing the antioxidant activity of plant materials in the studyautoxidation of adrenaline. CHEMISTRY OF PLANT RAW MATERIALS. 2011.No. 3.S.117–121.)
ГерасимоваЕ. Л, ПоповаК. Г, Потенцио метрическое определение антиоксидантной активности экстрактов растительного сырья с использованием гексацианоферратакалия –Е. 2017 г. С. 60-63. / (Gerasimova E. L, Popova K. G. Potentiometric determination of antioxidant activity of extracts of plant materials using hexacyano ferrate potassium -E. -2017, pp. 60-63.

Most read articles by the same author(s)

Karimov Islombek Jumaboy o‘g‘li Karimov Islombek Jumaboy o‘g‘li, NATURAL BIOLOGICAL NUTRITION - DETERMINATION OF THE PERCENTAGE OF DRY MATTER BY DEHYDRATION OF FOOD ADDITIVES , Scientific journal of the Fergana State University: No. 6 (2023): FarDU.Ilmiy xabarlar jurnali (Aniq va tabiiy fanlar)
Askarov Ibrokhim Rakhmonovich, Khozhimatova Dilnoza Sultonmurodovna, EFFECT OF LIQUID NITROGEN MINERAL FERTILIZER ON PLANT GROWTH AND DEVELOPMENT, MAINTAINING FERROCENE FORMATIONS IN ITS COMPOSITION , Scientific journal of the Fergana State University: No. 5 (2022): Scientific journal of the Fergana State University
Mixmanova Sultanoy Xayatullayevna, Askarov Ibrokhim Rakhmonovich, ANTIOXIDANT ACTIVITY OF FOOD ADDITIVES "ASDAVO" , Scientific journal of the Fergana State University: No. 5 (2022): Scientific journal of the Fergana State University

[1] АсқаровИ. Р. “Сирлитабобат”. Тошкент. Фан ва технология нашриёти-матба уйи.

[2] - 2021. 1010-бет. / (Askarov I. R. "Mystery Medicine". Tashkent. Science and TechnologyPublishing House.- 2021. Page 1010.)

[3] Belits, Grosh, Verner; Scheberle, Peter. To‘liq davolangan tuzlangan karamning pH qiymatitaxminan 3,6; Oziq-ovqat kimyosi (4-nashr) (2009).Springer. p. 803. ISBN9783540699330.Entsiklopediya site:ewikiuz.top / (Belitz, Grosch, Werner; Scheberle,Peter.pH value of fully cured sauerkraut about 3.6; Food Chemistry (4th ed.) (2009). Springer. p.803. ISBN 9783540699330. Encyclopedia site: ewikiuz.top)

[4] "Hamirturushsiz yangi tuzlangan karamni iste'mol qilishning o‘n sababi"Olingan 11.06. 2015.("Ten reasons to eat fresh sauerkraut without yeast"Retrieved 11.06. 2015.)

[5] Sent-Jon, Tina (2011 yil 5-iyun). "Hammayoqni karamini juda ko‘p iste'mol qila olasizmi?".Livestrong.com. Olingan 24 iyun 2013. Ensiklopediya site:ewikiuz.top / (St. John, Tina(June 5, 2011). "Can you eat too much cabbage and cabbage?".Livestrong.com.Retrieved June 24, 2013. Encyclopedia site:ewikiuz.top)

[6] Moret, Sabrina; Smela, Dana; Populin, Tiziana; Konte, Lanfranko S.; va boshq. "Yangi vakonservalangan sabzavotlarning bepul biogenli omil miqdori bo‘yicha so‘rov". Oziq-ovqatkimyosi. 89 (3): 355–361. doi:10.1016 / j.foodchem.2004.02.050 Ensiklopediya site:ewikiuz.top / ( Moret, Sabrina; Smela, Dana; Populin, Tiziana; Conte, Lanfranco S.; andothers. "New and A survey of the free biogenic factor content of canned vegetables". Foodchemistry. 89(3):355–361. doi:10.1016 / j.foodchem.2004.02.050 Encyclopediasite: ewikiuz.top)

[7] Е. И. Рябинина, Е. Е. Зотова, Е. Н. Ветрова, Н. И. Пономарева, Т. Н. Илюшина. Новый подход в оценке антиоксидантной активности растительного сырьяприи с следовании процесса аутоокисления адреналина. ХИМИЯРАСТИТЕЛЬНОГОСЫРЬЯ. 2011. №3.С.117–121. / ( E. I. Ryabinina, E. E. Zotova, E. N. Vetrova, N. I.Ponomareva, T. N. Ilyushina. New approach to assessing the antioxidant activity of plant materials in the studyautoxidation of adrenaline. CHEMISTRY OF PLANT RAW MATERIALS. 2011.No. 3.S.117–121.)

[8] ГерасимоваЕ. Л, ПоповаК. Г, Потенцио метрическое определение антиоксидантной активности экстрактов растительного сырья с использованием гексацианоферратакалия –Е. 2017 г. С. 60-63. / (Gerasimova E. L, Popova K. G. Potentiometric determination of antioxidant activity of extracts of plant materials using hexacyano ferrate potassium -E. -2017, pp. 60-63.