Anti-oxidant activities of herbs and fruits extracts in Bitter 54 | Potencijalni antioksidativni kapacitet kompozicije lekovitih i aromatičnih biljaka i voća u Bitteru 54
2009
Vukosavljević, P., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Novaković, M., Institut za hemiju, tehnologiju i metalurgiju, Beograd (Serbia) | Bukvić, B., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Nikšić, M., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Stanisavljević, I., Tehnološki fakultet, Leskovac (Serbia)
The paper presents extraction procedures of 46 different healthful and aromatic herbs and 8 fruits, used for production of Bitter 54. Antioxidative activity of plant extracts was determined by DPPH test using method of Blois. The free radical-scavenging activity of the plant extracts was evaluated using the stable radical DPPH. Synthetic antioxidants BHT, and trolox were used for comparison. EC50 values were calculated as concentration of the extract necessary to decrease DPPH radical concentration for 50%. It was found that the EC50 value of Bitter kept in the green bottle in the dark has been 139.47 microl/ml of solvent and it has been stable during 120 days. The results indicate that Bitter 54 possesses significant antioxidant capacity.
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