Medical plant mixtures as additives in functional bakery food production
2008
Kabić, D., Institute for Food Technology, Novi Sad (Serbia) | Mišan, A., Institute for Food Technology, Novi Sad (Serbia) | Sakač, M., Institute for Food Technology, Novi Sad (Serbia) | Psodorov, Đ., Institute for Food Technology, Novi Sad (Serbia) | Milovanović, I., Institute for Food Technology, Novi Sad (Serbia)
In this paper, antioxidant activities of 80% ethanol extracts of mixtures of medicinal herbs, Vitalplant (Rhamnus Frangula bark (35%), Mentha x piperita L. leaves (20%), Carum Carvi L. seeds (20%), Petroselinum crispum seeds (25%)) and Gastroherb (Origanum Vulgare L. (55%), Coriandrum sativum L. seed (30%), Cynara scolymus leaves (15%)), were tested using 1,1-diphenyl-2-picrylhydrazyl (DPPH˙)- scavenging, antioxidant activity (AOA), Fe 2+ ions chelating and iron reduction tests. Ethanolic extracts of Vitalplant and Gastroherb plant mixtures exhibited antioxidant activities in all the assays. Regarding all the results, it can be concluded that plant mixtures Vitalplant and Gastroherb could be regarded as a potential functional food supplements.
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