## 3 Results and Discussion
Conversely, the correlation found between the concentrations of potassium and magnesium and the antiradical potential of food is not entirely trivial. The data obtained (Table 1) also show the promise of using B vitamins for the development of both products with increased ARP and for correcting the nutrition of people with impaired metabolism of folic acid and sulfur-containing amino acids [44]. All significant negative correlations presented were found between ARP and lipophilic components. The only exception is the total calorie content of food. However, knowing that the energy value is more than half dependent on the amount of fat, we can conclude that an increase in the concentration of fatty acids in food contributes to a drop in the ARP value due to the easy oxidation of these components (possibility of rancidity of fats), especially during long-term storage [29]. Conversely, we do not rule out the possibility that the data presented are distributed in this way due to the influence of the nature of the raw materials used to manufacture the product. Thus, for example, vegetable raw materials (showing high levels of ARP) contain elevated concentrations of potassium, magnesium, dietary fiber, ascorbic acid, and carotenoids [40]. On the contrary, animal raw materials are often rich in fats, including those prone to rancidity. Similar uneven distributions of these components revealed both different strength and direction of correlations (Table 1). In this case, it is reasonable to provide data on processing methods (if mentioned) and commodity groups. The results for the first group are presented in Table 2. The confidence interval for all values for all products ranged from 22.99 to 27.62 ARP equivalents. \begin{table}
\begin{tabular}{c c} \hline
**No.** & **Name of the Food System Component** & **Correlation Value (r) 1** \\ \hline
1 & Dietary fiber, total & 0.539 \\
2 & \(\beta\)-cryptoxanthin & 0.381 \\
3 & Ascorbic acid & 0.347 \\
4 & Potassium & 0.343 \\
5 & Folic acid, average & 0.312 \\
6 & Magnesium & 0.281 \\
7 & Carbohydrates, total & 0.277 \\
8 & Philoquinnones (vitamin K) & 0.262 \\
9 & \(\beta\)-carotene & 0.259 \\
10 & Cholesterol & \(-\)0.257 \\
11 & Fats, total & \(-\)0.260 \\
12 & Fatty acid (C\({}_{16}\)–C\({}_{20}\)) & \(-\)0.285 \\
13 & Food calories, total & \(-\)0.432 \\ \hline \end{tabular} 1  
\end{table} 
Table 1: Values of statistically significant correlations of the main components of food systems that affect the indicators of the ARP parameter of products predicted by ANN (for generalized data). The analysis of the data in Table 2 allows us to see that the way food is processed strongly affects the value of ARP predicted by the neural network. Making pairwise comparisons of the predicted average values (3 rd column of Table 2), one can notice the presence of two groups for the following methods: group 1 combines frying, smoking, steaming and baking (green color in the table), and group 2 contains cooking, drying and preservation (yellow color in the table). It can be reasonably assumed that for the first group, low average ARP values are associated with a longer processing time and/or more severe temperature or chemical conditions for processing food raw materials. This ultimately leads to a strong degradation of food ARP. Confirmation of this assumption can be found in the accepted technological approaches currently used in the production of public catering products [45]. Thus, for example, steam treatment is almost two times longer than boiling in water, and frying and baking take place at 160-250 \({}^{\circ}\)C, which is also higher than the boiling temperature (\(\approx\)100 \({}^{\circ}\)C). Smoking is associated with the introduction of a large number of smoke substances into the product, which have prooxidative properties and contribute to the oxidation of vitamins and related components of food systems [46, 47]. Thus, the distributions of values for different processing methods predicted by the ANN are consistent with previously published data.