Antioxidant properties of selected teas known as food supplements
2010
Sielecka, M. | Pacholek, B. | Zagorska, A.,Uniwersytet Ekonomiczny, Poznan (Poland). Katedra Towaroznawstwa Zywnosci
The objective of the study was to assess the antioxidant properties and the content of phenolic compounds in tea infusions known as food supplements. 15 herbal and fruit - herbal teas were analyzed; teas were sorted into 5 groups according to the assumed criterion: a producer declaration stating the nutritive and physiological effect of each tea on hair and skin, figure, wellness, immunity, and body energy. On the basis of the analysis conducted, it was found that the tea infusions had diverse antioxidant properties and diverse contents of phenolic compounds. The group of teas boosting the immune system was characterized by the highest antiradical activity, the highest ferric reducing antioxidant power, and the highest content of total polyphenolic compounds. The research results show a positive correlation between the antioxidant activity, expressed as DPPH radical scavenging activity, the reducing power FRAP, and the content of total phenolic compounds
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