Determination of antioxidant content of almond gum by UV-spectroscopy and presentation of HPLC analyzes

Antioxidants are components that have an important place in the human body. Recently, antioxidants have become as valuable in the food industry as they are in medicine, as they increase the longevity of foods and increase their nutritional value. Phenolic compounds, proteins, and flavonoids are included as components that increase antioxidant capacity. The red and yellow colors of almond gum are a qualitative indicator of the presence of phenolic compounds and flavonoids. For this reason, the antioxidant capacity of this gum was determined by determining the most efficient extraction method. The completed extraction processes were analyzed with UV spectroscopy to determine the optimum conditions with the highest efficiency. Then, the analyses of common resins were completed by performing analytical analyses using the most commonly used HPLC analyses. The aim of the study is to determine the content of almond gum and its antioxidant capacity. For this purpose, the performed procedures were modeled precisely with references to the preferred previous studies.