Total phenolic content and antioxidant capacity detarmination of basil, dill and marjoram in dependence on processing | Celkový obsah polyfenolů a antioxidační kapacita v bazalce, kopru a majoránce v závislosti na způsobu zpracování
2011
Vábková, J., Mendel Univ., Brno (Czech Republic). Faculty of Horticulture, Department of Vegetable Sciences and Floriculture | Neugebauerová, J.
Basil, dill and marjoram depend to the most known species used as culinary herbs in fresh stage as well as in frozen and dried stage. Generally are culinary herbs considered to be rich sources of antioxidants in direct consumption and in processed stage as well. Processing caused degradation of many groups of chemical substances, which lead to the content reduction. In this study, there were compared measured amounts of total phenolic content and total antioxidant capacity using ferric reducing antioxidant power (FRAP) assay in fresh, frozen and dried plant material. In fresh samples the contents of total phenolics ranged from 2.71 g GAE (Gallic acid equivalents) per 100 g DW (dry weight) in dill to 7.76 g GAE per 100 g DW in marjoram. Freezing and drying caused decrees of total phenolic content. Higher losses were ascertained in dried plant material than in frozen plant material by basil and dill, by marjoram it was conversely. In the case of total antioxidant capacity evaluation there were the results similar. The highest total antioxidant capacity of fresh plant material was 37066 microM TE (Trolox equivalents) per 100 g DW (marjoram) and the lowest 11195 microM TE 100 per g DW (dill).
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