Effect of acidic hydrolysis on the antioxidant properties of alcoholic extracts from the selected spices
2007
Zlotek, U. | Gawlik-Dziki, U.,Akademia Rolnicza, Lublin (Poland). Katedra Biochemii i Chemii Zywnosci
The objective of the research was to determine the effect of varying pH conditions on the content of phenolic compounds and on the antioxidant activity of extracts from some selected spices (cinnamon, tarragon, basil). The extract of cinnamon showed the highest antiradical activity (92.48 percent) the extracts from the remaining spices were characterized by an essentially lower capability to neutralize free DPPH radicals (from 13.53 percent to 29 percent). While determining the reducing capability of spices studied, an opposite tendency was found, namely, the in vitro digestion process caused the decrease in the reducing capability of all the spices studied
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