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The aim of the study was to explore the antioxidant activity of aqueous extracts of leguminous crop seedlings - chickpea and lentils. For the study of antioxidant activity, an in vitro method of autooxidation of adrenaline in an alkaline medium was used. The process of adrenaline autooxidation was investigated as a model reaction of quinoid oxidation, proceeding through a series of intermediate stages with the formation of the final product of adrenochrome. The accumulation of the adrenaline autooxidation intermediate product - adrenalinquinone - in an aqueous-alkaline medium and in the presence of aqueous chickpea or lentil extracts was recorded using a UV 1700 spectrophotometer (Shimadzu) at a wavelength of 348 nm. It was revealed that aqueous extracts of legumes exhibit antioxidant activity. Inhibition of adrenaline autooxylation with a selected exposure time of 5 minutes in the presence of aqueous extracts of lentils was 25%, and of chickpea - 16%. The interrelation of the manifestation of the antioxidant activity of seedlings and the content of biologically active compounds with reducing properties (reducing sugars, flavonoids, vitamin C and tannins) was revealed.

Surface nano‐size structures have been obtained by supporting on oxide supports (SiO2, MgO, Al2O3) some cluster carbonyls of Os, Fe, Fe‐Rh and by their following thermal conversions. Surface species were characterized by IR‐spectroscopy, high‐resolution TEM, XPS, Mössbauer spectroscopy and temperature‐programmed desorption technique. Their catalytic properties was studied in CO hydrogenation reaction.

Aim. The paper is aimed at developing isotonic vitamin and mineral drinks with spirulina, fruits and Siberian berries. Materials and Methods. Spirulina microalgae (Royal Forest, TU 03.21.49-009-29903295-2017) was purchased at the Healthy Food Products specialized store. The physicochemical parameters of spirulina powder were determined in accordance with GOST 31412-2010. The mineral composition of spirulina was studied by atomic emission spectroscopy (AES) using the Thermo Scientific iCaP-6500 DUO spectrometer and the iTEVA software package. The determination of vitamin content was carried out in accordance with GOST and pharmacopoeial standards. Directions for creating isotonic vitamin and mineral drinks with spirulina, fruits and berries were determined based on organoleptic criteria. Results. The mineral composition of spirulina (Royal Forest) was determined, and the content of macro- and microelements in spirulina was correlated with physiological norms for satisfying daily demand of an adult. It is shown that microalgae are a source of iron and copper as the content of these minerals in 100 g of the product reaches 27.9 and 66.3 % of recommended daily intake, respectively. When studying the content of vitamins, it was found that thiamine and riboflavin showed the best indicators of ensuring daily demand of vitamins – 18.5 and 26.3 %, respectively. Based on the assessment of organoleptic properties, the recipes for isotonic vitamin and mineral drinks made of spirulina, fruits and berries are presented. Conclusion. It is shown that isotonic vitamin and mineral fruit and berry drinks with spirulina contain a vitamin-mineral complex and are characterized by increased nutritional and biological value. Such drinks can be recommended for extreme conditions and sports nutrition, including faster and better recovery after heavy physical exertion.

The purpose of the article is to justify the possibility of using spirulina as a protein ingredient in the drink for students playing volleyball. A growing organism of students with high physical activity requires a protein of balanced composition. Materials and methods. Spirulina powder from the manufacturer was purchased in a specialized store. The amino acid content of spirulina proteins was studied using the AAA-339 amino acid analyzer. To determine the biological value of spirulina proteins, a calculation method was used. The study of the antioxidant activity (AOA) of an aqueous extract of spirulina was carried out by in vitro autooxidation of adrenaline in an alkaline medium. The accumulation of adrenaline-quinone was recorded using a UV 1700 spectrophotometer (Shimadzu) at a wavelength of 347 nm. Results. Spirulina proteins have been shown to contain all the essential amino acids. The calculated values of the amino acid scorescorrelations of the essential amino acids in the studied product and the so-called "ideal" protein-allow us to make a conclusion about the high biological value of microalgae proteins. It was found that water extracts of spirulina powder exhibit antioxidant activity due to the presence of substances of a reducing nature (polyphenols, bioflavonoids, phycocyanide and chlorophyll pigments). The dosage of spirulina in the smoothie based on a comprehensive quality assessment is justified. The formulation and technology of a protein fruit and berry drink have been developed. An assessment of the nutritional value of the product for athletes has been conducted in accordance with the reference values for their physiological needs. Spirulina drinks were tested at the Department of Valeology of the Siberian Federal University among students involved in volleyball. Conclusion The main results of scientific research include: the quantitative and qualitative composition of the spirulina protein, the antioxidant activity of spirulina powder, the formulation and technology of a protein fruit and berry drink with spirulina, which contains both proteins and a vitamin and mineral complex that provide increased nutritional and biological value of the drink for sports nutrition.