ANTIRADICAL ACTIVITY OF FOOD ADDITIVES «ASFAM» AND «ASFALAYM»

The evaluation of the antiradical activity of alcoholic extracts from the food supplements "Asfam" and "Asfalaym," developed from the peels of kiwi, mandarin, lemon, and lime—considered as waste materials—demonstrated their high ability to scavenge 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radicals. It was found that the minimum volume of 96% ethanol extract required to neutralize 50% of DPPH free radicals under standard conditions was 162.6 µL for "Asfam" and 134.4 µL for "Asfalaym" respectively. These results suggest the promising potential of these products for medical use as therapeutic agents against oxidative stress.