Antiradical activity and amount of phenolic compounds in extracts obtained from some plant raw materials containing methylxanthine alkaloids

• Autorzy: Sroka Z. , Janiak M. , Drys A.

Warianty tytułu

PL

Aktywność przeciwrodnikowa oraz zawartość związków fenolowych w wyciągach otrzymanych z surowców roślinnych zawierających alkaloidy metyloksantynowe

• Języki publikacji: EN

Abstrakty

EN

Raw materials containing methylxanthine alkaloids such as yerba mate, guaraná, white and green tea, coffee seeds, chocolate and cacao seed powder and extracts obtained from these raw materials were investigated for their antioxidant features and the amount of phenolic compounds. The level of phenolic compounds was measured with the colorimetric method using Folin-Ciocalteu’s phenol reagent and antioxidant features was determined with the use of DPPH (2,2-diphenyl-1-picrylhydrazyl radical). Amounts of phenolic compounds were presented in percentages per mass of extracts and mass of raw materials. Antiradical potential was shown as the number of TAUDPPH units per mg of extracts and g of raw materials. The highest number of antiradical units TAUDPPH as well as the amount of phenolic compounds was calculated for white tea and its extracts and lowest for chocolate. The correlation coefficient between the content of phenolics and antiradical features of raw materials is equal to r=0.994.

PL

Surowce takie jak yerba mate, guaraná , biała i zielona herbata, nasiona kawy, czekolada i kakao zawierające alkaloidy metyloksantynowe były badane na zawartość związków fenolowych i aktywność przeciwutleniającą. Poziom związków fenolowych określono metodą kolorymetryczną za pomocą odczynnika Folin-Ciocalteu, a właściwości przeciwutleniające mierzono stosując rodnik DPPH (difenylo-pikrylohydrazylowy). Ilość związków fenolowych wyrażono w procentach masy wyciągów i surowców. Potencjał przeciwrodnikowy określono jako liczbę jednostek TAUDPPH na mg wyciągów i g surowców. Największą liczbę jednostek przeciwrodnikowych TAUDPPH oraz najwyższą zawartość związków fenolowych wykazano dla białej herbaty i wyciągów otrzymanych z tego surowca, a najniższe wartości uzyskano dla czekolady. Współczynnik korelacji pomiędzy ilością związków fenolowych i aktywnością przeciwrodnikową surowców wynosił r=0,994.

• Wydawca: -
• Czasopismo: Herba Polonica
• Rocznik: 2015
• Tom: 61
• Numer: 3
• Opis fizyczny: p.53-66,fig.,ref.

Twórcy

autor

Sroka Z.

• Department of Pharmacognosy, Faculty of Pharmacy, Wroclaw Medical University, Borowska 211a, 50-556 Wroclaw, Poland

autor

Janiak M.

• Department of Pharmacognosy, Faculty of Pharmacy, Wroclaw Medical University, Borowska 211a, 50-556 Wroclaw, Poland

autor

Drys A.

• Department of Physical Chemistry, Faculty of Pharmacy, Wroclaw Medical University, Borowska 211a, 50-556 Wroclaw, Poland

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