COMPONENT COMPOSITION AND ANTIOXIDANT ACTIVITY OF THE BLACKCURRANT (Ribesnigrum L.) AND APRICOT POMACE (Prunusarmeniaca L.) EXTRACTS.

Extracts from the blackcurrant and apricot pomaces were obtained by ultrasound-assisted extraction. Characterization by LC-MS and HPLC methods were performed and total phenolic compounds (TPC), total flavonoid compounds (TFC) and antioxidant activity were assayed. LC-MC and HPLC analysis indicated the presence of phenolic compounds, hydroxycinnamic acids and flavonoids. Various experimental models including iron (III) reducing capacity, total antioxidant capacity, DPPH radical scavenging activity and ABTS^•+ radical cation scavenging assay were used for characterization of antioxidant activity of extracts. The blackcurrant and apricot pomaces extracts were tested using cyclic voltammetry (CV). [ABSTRACT FROM AUTHOR]