# The Use of Machine Learning for Comparative Analysis of
## 3 Results
### Comparison of Methods for Determining AOA
Based on the data (Table 2), a graph is built expressing the correlation between the AOA\({}_{\text{am}}\) indicator and the mass concentration of phenolic substances, calculated according to the standard--gallic acid (Figure 3). \[\text{AOA}_{\text{am}}=-2.0603\text{x}^{2}+3.3866\text{x}+0.412,\,\text{R}^{ 2}=0.8363, \tag{9}\]  
where x is the mass concentration of phenolic substances, determined according to the gallic acid standard, g/dm\({}^{3}\); R\({}^{2}\)--value of determination reliability. Figure 3: Correlation of the AOA\({}_{\text{am}}\) indicator of white table wine materials and the mass concentration of phenolic substances (standard—gallic acid and standard—Trolox-C). Figure 2: Correlation of amperometric and chemiluminescent methods for determining the AOA of white and red table wine materials. Regression analysis of the data (Table 2) made it possible to obtain the regression equation for the AOA\({}_{\rm am}\) indicator and the mass concentration of phenolic substances, calculated according to the standard--Trolox-C (Figure 3). \[\text{AOA}_{\rm am}=-0.1377\text{x}^{2}+0.8803\text{x}-0.3978,\,\text{R}^{2}=0.8 375 \tag{10}\]  
where x is the mass concentration of phenolic substances, determined according to the Trolox-C standard, g/dm\({}^{3}\); R\({}^{2}\)--determination confidence value. The performed regression analysis showed close correlation values of the AOA\({}_{\rm am}\) indicator of white table wine materials and the mass concentration of phenolic substances, determined according to the standards--gallic acid and Trolox-C. The determination value for the white table wine materials when used as a standard, gallic acid was 0.8363, and in the case of Trolox-C--0.8375 (Figure 3). The performed regression analysis showed close correlation values of the AOA\({}_{\rm am}\) indicator of red table wine materials and the mass concentration of phenolic substances, determined according to the standards--gallic acid and Trolox-C (Figure 4). \[\text{AOA}_{\rm am}=-0.2922\text{x}^{2}+1.86\text{x}-1.5829,\,\text{R}^{2}=0.8 857, \tag{11}\]  
where x is the mass concentration of phenolic substances, determined according to the gallic acid standard, g/dm\({}^{3}\); R\({}^{2}\)--determination confidence value. \[\text{AOA}_{\rm am}=-0.0208\text{x}^{2}+0.4955\text{x}-1.581,\,\text{R}^{2}=0. 8859, \tag{12}\]  
where x is the mass concentration of phenolic substances, determined according to the Trolox-C standard, g/dm\({}^{3}\); R\({}^{2}\)--determination confidence value. \[\text{AOA}_{\rm ch}=0.0354\text{x}^{2}+3.3293\text{x}+0.3609,\,\text{R}^{2}=0. 9958, \tag{13}\]  
where x is the mass concentration of phenolic substances, determined according to the gallic acid standard, g/dm\({}^{3}\); R\({}^{2}\)--determination confidence value. The total content of phenolic substances and antioxidant activity (Figure 5). The analysis of amperometric and chemiluminescent methods of determining AOA was carried out and the main principles of these methods and the mechanisms of detecting antioxidants were revealed. Regression analysis of indicators of the mass concentration of phenolic substances (for gallic acid and Trolox-C), amperometric and chemiluminescent methods for determining AOA was carried out. Figure 4: Correlation of the AOA\({}_{\rm am}\) index of red table wine materials and the mass concentration of phenolic substances (standard—gallic acid and standard—Trolox-C). The conversion coefficient of the indicator of the mass concentration of phenolic substances according to Folin-Ciocalteu was determined when using gallic acid and Trolox-C as a standard, which was 3.75. By the amperometric method of determining the antioxidant activity, it was found that red table wine materials exhibit greater antioxidant activity, ranging from 1.082 to 2.200 g/dm\({}^{3}\), than white ones, in which the value of this indicator varies from 0.236 to 0.663 g/dm\({}^{3}\). The use of the chemiluminescent method for determining antioxidant activity allowed us to identify the regularity of changes in AOA in white and red wine materials.