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    Wyświetlanie 1-8 z 8
    Tytuł:
    Determination of antiradical and antioxidant activity: basic principles and new insights
    Autorzy:
    Tirzitis, Gunars
    Bartosz, Grzegorz
    Powiązania:
    https://bibliotekanauki.pl/articles/1040394.pdf
    Data publikacji:
    2010
    Wydawca:
    Polskie Towarzystwo Biochemiczne
    Tematy:
    DPPH
    ABTS
    hydroxyl radical
    antiradical
    antioxidant
    Opis:
    Although the term 'antioxidant' is used very frequently, there are problems with the definition of antioxidants and estimation of antioxidant activity. The distinction between antioxidant and antiradical activities is not always obvious. This minireview discusses critically the principles, advantages and limitations of the most frequently used methods of estimation of antiradical and antioxidant activities.
    Źródło:
    Acta Biochimica Polonica; 2010, 57, 2; 139-142
    0001-527X
    Pojawia się w:
    Acta Biochimica Polonica
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    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
    Artykuł
    Tytuł:
    Comparison of the antioxidant potential of some herbal teas produced from ecological and traditional crops
    Autorzy:
    Wira, Daria
    Zielonka-Brzezicka, Joanna
    Muzykiewicz-Szymańska, Anna
    Klimowicz, Adam
    Powiązania:
    https://bibliotekanauki.pl/articles/1830664.pdf
    Data publikacji:
    2021-09-29
    Wydawca:
    Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
    Tematy:
    free radicals
    organic cultivation
    antiradical activity
    polyphenols content
    oxidative stress
    Opis:
    The growing public awareness of the dangers regarding chemicals used in traditional agriculture has led to consumers seeking valuable and contaminant-free products. Ecological agriculture has become synonymous with high health value and product safety. The aim of this study was to evaluate the antioxidant activity and the total polyphenolic content of infusions of herbal tea bags and loose teas from traditional crops, as well as infusions of loose teas from ecological crops. Raw material comprised dried flowers of Matricaria chamomilla and Tilia cordata, as well as dried leaves of Urtica dioica, Melissa officinalis and Mentha piperita. Herbal infusions were prepared using three brewing times: 5, 10 and 20 min. The analysis of antioxidant potential was performed using in vitro methods such as DPPH, ABTS and FRAP. The polyphenolic content was determined using the Folin-Ciocalteu method. The antioxidant activity of the studied tea infusion depended on the method by which the plants were cultivated and the brewing time. The ecological agriculture conditions seem not to stimulate the synthesis of antioxidants. However, the possibility to obtain other beneficial properties of the studied plants is an indication to carry out ecological cultivation.
    Źródło:
    Acta Universitatis Lodziensis. Folia Biologica et Oecologica; 2021, 17; 97-103
    1730-2366
    2083-8484
    Pojawia się w:
    Acta Universitatis Lodziensis. Folia Biologica et Oecologica
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    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
    Artykuł
    Tytuł:
    Antioxidant, Anti-Tyrosinase, and Wound-Healing Capacities of Soy Protein Hydrolysates Obtained by Hydrolysis with Papaya and Cantaloupe Juices Showing Proteolytic Activity
    Autorzy:
    Nguyen, Thi-Phuong
    Le, Quang T.
    Tran, Mai Linh T.
    Ta, Kim Nhung
    Nguyen, Khoa T.
    Powiązania:
    https://bibliotekanauki.pl/articles/28408445.pdf
    Data publikacji:
    2024-01-22
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    antiradical activity
    cantaloupe fruit
    fibroblast model
    degree of hydrolysis
    papain
    papaya fruit
    soy protein isolate
    tyrosinase inhibition
    Opis:
    Purified and crude proteases have been broadly applied to obtain hydrolysates from soy protein isolate (SPI) with the improved functional and biological properties. However, the use of fruit juices containing native proteases to produce SPI hydrolysates with better bioactivities receives less attention. The present study attempted to investigate the ability of papaya (Carica papaya) and cantaloupe (Cucumis melo) juices in the hydrolysis of SPI and assess the antioxidant, anti-tyrosinase, and wound-healing activities of obtained hydrolysates. Our analysis showed that SPI was hydrolysed by papaya juice, at the juice to substrate ratio of 2.5:2 (v/w), with a degree of hydrolysis (DH) of approximately 11% after 4 h of treatment at 55ºC. A higher DH (about 26%) was obtained by the hydrolysis with cantaloupe juice at the same juice to substrate ratio and treatment conditions. Papain used at the enzyme to substrate ratio of 0.625:2 (w/w) broke down SPI in a similar DH as papaya juice at the juice to substrate ratio of 2.5:2 (v/w). The ABTS•+-scavenging, •OH-scavenging and tyrosinase inhibitory capacities of SPI were lower than those of hydrolysates obtained by the treatment with papaya juice (IC50 of 2.39, 7.17, and 32.07 μg/mL, respectively) and cantaloupe juice (IC50 of 2.46, 6.93, and 30.49 μg/mL, respectively). An enhancement in ABTS•+-scavenging, •OH-scavenging and anti-tyrosinase activities was also observed in the hydrolysate obtained by papain (IC50 of 2.75, 17.85, and 117.80 μg/mL, respectively) compared to SPI. However, the increased level of the •OH-scavenging capacity of the hydrolysate obtained by papain was lower than that of the fruit juice-treated samples. Remarkably, the hydrolysates prepared from the hydrolysis with fruit juices accelerated the wound closure in human fibroblasts by estimately 1.5 times after 24 h of treatment while this property was not observed in the hydrolysate by papain. Our study data suggest the potential of SPI hydrolysates obtained by papaya and cantaloupe juices in the preparation of healthy food products.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2024, 74, 1; 5-15
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    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
    Artykuł
    Tytuł:
    Influence of tap and hot water treatment before short-term storage on biologically active compounds and sensory quality of wild rocket leaves (Diplotaxis tenuifolia L.)
    Autorzy:
    Szwejda-Grzybowska, J.I.
    Wrzodak, A.
    Grzegorzewska, M.
    Gajewski, M.
    Kosson, R.
    Powiązania:
    https://bibliotekanauki.pl/articles/2067.pdf
    Data publikacji:
    2019
    Wydawca:
    Instytut Ogrodnictwa
    Tematy:
    hot water
    tap water
    short-term storage
    biological activity
    ascorbic acid
    polyphenol
    antiradical activity
    taste
    sensory quality
    salad rocket
    leaf
    Diplotaxis tenuifolia
    Źródło:
    Journal of Horticultural Research; 2019, 27, 2
    2300-5009
    Pojawia się w:
    Journal of Horticultural Research
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Impacts of organic and organo-mineral fertilizers on total phenolic, flavonoid, anthocyanin and antiradical activity of Okuzgozu (Vitis vinifera L.) grapes
    Autorzy:
    Ozdemir, G.
    Kitir, N.
    Turan, M.
    Ozlu, E.
    Powiązania:
    https://bibliotekanauki.pl/articles/11869154.pdf
    Data publikacji:
    2018
    Wydawca:
    Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
    Tematy:
    plant cultivation
    Okuzgozu cultivar
    Vitis vinifera
    fruit bush
    antiradical activity
    anthocyanin
    flavonoids
    total phenolics
    plant fertilization
    organic-mineral fertilization
    organic-mineral fertilizer
    fertilizer effect
    Opis:
    A present study was conducted to determine the impacts of organic and organo-mineral fertilizers on total phenolic, flavonoid, anthocyanin and antiradical activities of Okuzgozu (Vitis vinifera L. cv.) grapes. Study treatments included organic fertilizers (green fertilizer (vetch), green fertilizer (barley), green fertilizer (vetch + barley), farmyard manure, bactoguard, lifebac NP, humanica) and organo-mineral fertilizers (bactolife quality organo, bactolife high organo, bactolife high organo, bactolife super organo power). The control treatment did not receive any application. The organic, and organo-mineral fertilizers applications positively influenced the total phenolic, flavonoid and anthocyanin productions, and antiradical activity (DPPH). The maximum total phenolic production was significantly higher under Bactolife Super Organo Power (785.49 µg GAE/mg in pulp) application, followed by those under bactolife high organo 5-5-5 (780.40 µg GAE/mg in pulp). The total flavonoid production in berry skin (34.26 µg QUE/mg), pulp (137.00 µg QUE/mg) and seed (23.52 µg QUE/mg) were the highest under the bactolife super organo power whereas the antiradical activities (DPPH) of berry pulp and seed were at the maximum level under the bactolife quality organo treatment. Total anthocyanin content of berry skin and pulp of Okuzgozu grape cultivar was the highest under the organic humanica.
    Źródło:
    Acta Scientiarum Polonorum. Hortorum Cultus; 2018, 17, 3; 91-100
    1644-0692
    Pojawia się w:
    Acta Scientiarum Polonorum. Hortorum Cultus
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-8 z 8

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