Antioxidant activity of Arctostaphylos uva-ursi (L.) Spreng aqueous extracts obtained at different extraction temperatures and times
2005
Bocevska, M.(Faculty of Technology and Metallurgy, Skopje (The Former Yugoslav Republic of Macedonia). Department of Food Technology) | Aldabas, I.(Faculty of Technology and Metallurgy, Skopje (The Former Yugoslav Republic of Macedonia). Department of Food Technology) | Mileva, S.(Faculty of Technology and Metallurgy, Skopje (The Former Yugoslav Republic of Macedonia). Department of Food Technology)
The antioxidative activity of aqueous extracts of Arctostaphylos uva-ursi (bear berry) leaves obtained at different temperatures (40, 70 and 98 deg C) and after various extraction times (20, 35 and 50 min) was determined using Shaal-oven test on lard at 60 deg C. Although the yield of dry extract and content of phenolic compounds increased, the antioxidant activity decreased with increasing of extraction temperature and time. The extract obtained at 40 deg C during 20 min extraction was the most active. It prolonged the time of oxidative stability of lard for more than 6 times (compared to lard without additives). Antioxidant activity of all dry extracts decreased significantly with time of storage; however after a period of a year they retained more than 60% of their activity.
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