Wszystkie pola: antiradical properties - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: Antiradical properties of extracts from roots, leaves and fruits of six Rumex L. species
Autorzy:: Wegiera, M.
Grabarczyk, P.
Baraniak, B.
Smolarz, H.D.
Powiązania:: https://bibliotekanauki.pl/articles/19601.pdf
Data publikacji:: 2011
Wydawca:: Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:: antiradical property
plant extract
root
leaf
fruit
Rumex
tannin
antioxidant activity
Opis:: We used the DPPH method to assess in vitro the antiradical activity of extracts from the roots, leaves and fruits of six Rumex L. (dock) species. Data from preliminary screening indicated that all the tested extracts showed antioxidant properties. The degree of antiradical activity depended upon the plant part. Fruit extracts from R. hydrolapathum Huds., R. obtusifolius L. and R. confertus Willd. showed stronger antiradical properties than the other tested material. We also determined tannin content levels in the extracts and their correlation with antioxidant activity.
Źródło:: Acta Biologica Cracoviensia. Series Botanica; 2011, 53, 1
0001-5296
Pojawia się w:: Acta Biologica Cracoviensia. Series Botanica
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: Antioxidant activity of extract of pea and its fractions of low molecular phenolics and tannins
Autorzy:: Amarowicz, Ryszard
Troszyńska, Agnieszka
Powiązania:: https://bibliotekanauki.pl/articles/2051047.pdf
Data publikacji:: 2003
Wydawca:: Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:: pea
antioxidant activity
antiradical properties
phenolics
tannins
Opis:: Phenolic compounds were extracted from pea (Pisum sativum) seeds using 80% aqueous acetone. Crude extract was applied onto a Sephadex LH-20 column. Fraction I of low molecular phenolic compounds was eluted from the column by ethanol. Fraction II of tannins was obtained using water-acetone (1:1; v/v) as mobile phases. Phenolic compounds present in extract and its fractions showed antioxidant and antiradical properties investigated using a β-carotene-linoleate model system, Total Antioxidant Activity (TAA) method, DPPH radical scavenging activity and reducing power. The results of assays performed were the highest when tannins (fraction II) were tested. For example, TAA of tannin fraction was 2.48 µmol Trolox/mg, whereas the extract and fraction I showed only 0.30 and 0.22 µmol Trolox/mg, respectively. The content of total phenolics in fraction II was found the highest (113 mg/g). The content of tannins in this fraction determined using the vanillin method and expressed as absorbance units at 500 nm per 1 g was 368. The HPLC analysis of pea crude extract showed the presence of such phenolic compounds as vanillic, caffeic, p-coumaric, ferulic and sinapic acids (after basic hydrolysis), quercetin and kaempherol, procyanidin B2 and B3.
Źródło:: Polish Journal of Food and Nutrition Sciences; 2003, 53, 1s; 10-15
1230-0322
2083-6007
Pojawia się w:: Polish Journal of Food and Nutrition Sciences
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 3.

Tytuł:: The effect of short-term storage and the hot water treatment of fresh-cut pepper fruit cv. ‛Blondy F1’ and ‛Yecla F1’ on the content of bioactive compounds and antioxidant properties
Autorzy:: Szwejda-Grzybowska, J.I.
Kosson, R.
Grzegorzewska, M.
Powiązania:: https://bibliotekanauki.pl/articles/1080411.pdf
Data publikacji:: 2016
Wydawca:: Instytut Ogrodnictwa
Tematy:: pepper
antioxidant activity
antiradical activity
sweet pepper
short-term storage
hot water
postharvest treatment
minimal processing
bioactive compound
Opis:: The aim of the experiment was to determine the changes in the contents of bioactive compounds and antioxidant/antiradical activity in fresh-cut fruits of sweet pepper cv. ‘Blondy F1’ and ‘Yecla F1’, depending on the postharvest treatment. Treatment with hot water and short-term storage decreased the content of bioactive compounds and antioxidant/antiradical activity of fruit peppers. The treatment with water at 55 °C for 12 sec. of fresh-cut fruits caused lower losses in content of bioactive compounds and antioxidant/antiradical activities than the treatment with water at 45 °C for 10 min. There was a significant correlation between the content of total polyphenols and antioxidant and antiradical activity of pepper fruits depending on the cultivar and the experimental season.
Źródło:: Journal of Horticultural Research; 2016, 24, 2; 83-90
2300-5009
Pojawia się w:: Journal of Horticultural Research
Dostawca treści:: Biblioteka Nauki

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