Antioxidant properties of fruit teas
2008
Szlachta, M. | Malecka, M.,Akademia Ekonomiczna, Poznan (Poland). Katedra Towaroznawstwa Zywnosci
The objective of the paper was an attempt to determine the antioxidant activity of dried fruits as a factor shaping the pro-healthy properties of fruit teas. 11 different raw materials (rosehip, chokeberry, hibiscus, raspberry, strawberry, blackberry, bilberry, black and red currant, black elderberry and apple) were analysed. Dried fruits showing the higest antiradical properties were then used to compose mixtures characterized by a high antioxidant activity. It was found that the antioxidant activity and the content of polyphenolic compounds significantly varied depending on the type of dried fruits. The content of phenolic compounds ranged from 1.1 to 61.6 mg per 100 ml of infusion. The experimental teas were characterized by the higher antioxidant properties in comparison with the market teas
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