Antioxidant properties of food supplemented with medicinal plants
2010
Mišan, A.Č., Institute for Food Technology, Novi Sad (Serbia)
The aim of this work was to prove the antioxidant activity of the mixture of selected medicinal herbs, composed to stimulate digestion, in cookies in order to create new functional food formulations. Initially, the composition and quantity of plant phenolics of Petroselini fructus, Frangulae cortex, Mentha piperitae folium, Carvi fructus, Betulae folium and the Vitalplant mixture were tested, as these compounds had been shown to be the most responsible for the antioxidant activity of plant materials. Antioxidant activities and thermal stability of above mentioned medicinal plant extracts were tested by six direct and indirect tests. In the final part of the thesis, the potential of Vitalplant mixture to retard the process of lipid oxidation and to elevate the antioxidant potential of cookies were tested. According to the obtained results, all tested plant drugs are rich source of plant phenolics, and at the same time possess antioxidant activity in all applied tests. Referring to the thermal stability of extracts, significant changes in antioxidant activities were not found after the thermal treatment. Vitalplant addition improved antioxidant activity and oxidative stability of the cookies dose-dependently, indicating its potential as an ingredient for functional food formulations.
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