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Abstract
DETERMINATION OF APPLE CIDER VINEGAR'S PHENOLIC COMPOUNDS CONTENT AND ANTIOXIDANT CAPACITY
Ruaa Hussein* and Zeinab Sarem
ABSTRACT
Phenolic compounds, which are formed during the normal development of plants, are one of the most widespreadgroups of compounds in plants. Phenolic compounds include a variety of molecules classified as secondarymetabolites in food foods and their products, which have antioxidant capacity that protects the body from theoccurrence of many diseases. Apple cider vinegar is one of the foods rich in phenolic compounds, as its contentwas measured by the Folin Ciocalteu method, and the antioxidant capacity was measured by th e restorativecapacity method.
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