Evaluation of Antioxidant Activity from Fruit-milk (Sour Cherry - Barberries) Beverage base of Soymilk

Recently great afford have focused on the production of food and beverages which are rich in phenolic and antioxidant components. The epidemiology investigations have proved that the regular Composition of food and beverages are richer in phenolic and antioxidant components can strongly decrease the cardiovascular disease. This was done after the preparation of components such as soymilk mixed with sour cherry and barberries juice. In this research, the DPPH free radical method bas been used in order to analyses the antioxidant activity, Folin-Ciocalteau and pH differential method were to estimate the amounts of phenolic compounds and antioxidant and anthocyanin. Also the amount of vitamin c was estimated by standard method which is used for fruit juice. The data's were analyzed by SAS software. The maximum scavenging capacity of radical DPPH wsa seen in sample (20 %soymilk and 80% juice) with the average of 41. 88 %SC (ppm), 85. 5 mg/100ml of anthocyanin content,10. 12 mgGAE /gr dry extract phenolic contents and 4. 192 mg/100ml of vitamin c were reported which showed reduction in order samples. corrolational researches shows appositive and significant relation ship between the phenolic contents and anthocyanin and vitamin c of compound and their ability in neutralization of DPPH radical.