Antioxidant properties of medicinal plants in food. [Doctoral dissertation] | Antioksidativna svojstva lekovitog bilja u hrani. Doktorska disertacija
2009
Mišan, A.
In this thesis, quantitative determination and identification of plant phenolics and flavonoids of ethanolic extracts obtained from parsley fruit, buckthorn bark, mint leaves, caraway fruit, as well as from commercial preparation Vitalplant(R) was performed. In addition, antioxidant activity of ethanolic extracts was tested, by applying direct, ESR spin trap spectroscopic methods for the determination of scavenging activity on superoxide anion and hydroxyl radicals, and indirect, spectrophotometric methods for the determination of DPPH radical scavenging activity, reducing power, chelating activity and antioxidant activity in beta-carotene-linoleic acid model system. Moreover, thermal stability of the ethanolic extracts was tested in order to get insight into possible application of the extracts in bakery products. Finally, the ability of the commercial preparation Vitalplant(R), in the form of powder and extract, to inhibit oxidative changes of cookies was tested by applying spectrophotometric DPPH radical scavenging and MDA tests.
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