Intensywny rozwój sadownictwa wielkotowarowego przyczynił się do istotnych zmian w doborze odmian uprawianych jabłoni. Stare odmiany jabłoni nie tylko mogą być cenne ze względu na liczne cechy hodowlane, ale również ich owoce cechują się cennymi walorami smakowymi i odżywczymi w porównaniu z nowymi, towarowymi odmianami jabłek. Przetwory wykonane z owoców starych odmian jabłoni mogą stanowić alternatywę w diecie, ponieważ istnieje pogląd, że owoce te mogą zawierać więcej związków o charakterze przeciwutleniającym niż owoce nowych odmian i wobec tego mogą istotnie przyczynić się do promocji zdrowia. Do doświadczenia wybrano trzy stare odmiany jabłek: Antonówka Śmietankowa (syn. Półtorafuntowa), Kronselka oraz Grafsztynek Inflandzki. Odmiany te pochodziły z małych przydomowych sadów. Nowe, towarowe odmiany jabłek były reprezentowane przez: Lobo, Idared oraz Jonagold. Wyniki wskazują, że kremogeny wykonane z jabłek starych odmian charakteryzowały się wyższą zawartością witaminy C oraz polifenoli ogółem, w tym flawonoli oraz wykazały wyższą wartość przeciwutleniającą w porównaniu z kremogenami wykonanymi z odmian nowych. Proces pasteryzacji wpłynął niekorzystnie na zawartość związków bioaktywnych oraz aktywność przeciwutleniającą badanych przetworów owocowych.
The aim of the research was to determine the antioxidant properties of tea and herbal infusions and the content of total polyphenols. The research material were teas and herbal teas available in retail trade, i.e.: Camellia sinensis teas such as green, black, Pu-erh and white tea as well as herbal teas from lemon balm leaves (Folium Melissae), peppermint leaves (Folium Menthae Piperitae) and chamomile (Anthodium Chamomillae). The antioxidant activity was determined with a spectrophotometric method using synthetic cationradicals ABTS•+ and expressed as TEAC (Trolox Equivalent Antioxidant Capacity). The total polyphenol content was measured by using a Folin-Ciocalteu assay, and the results obtained were expressed as GAE (Gallic Acid Equivalent). It was observed that the antioxidant proprieties of the herbal teas examined were considerably lower in comparison with those of the Camellia sinensis teas with a similar content of total polyphenols. A positive linear correlation was found between polyphenols content and antioxidant properties of individual teas and herbal teas. Among the examined teas and herbal teas, green tea, white tea and black tea were characterised by the highest, whereas chamomile, peppermint and Pu-erh tea – by the lowest antioxidant activity.
The paper has aimed to determine total polyphenol compound content and antioxidant activity of fresh aloe leaves and aloe preparations obtained experimentally and manufactured. Research material constituted fresh sieved aloe leaves, aloe gel obtained experimentally from the leaf inner, pulp made of sieved aloe leaf skin and manufactured aloe gel - a diet supplement. Most of polyphenol compounds were found in skin of aloe (390.8 mg/100 g) which showed the highest antioxidant activity (6.6 jumol ofTrolox in 1 g of skin). The next position was deserved to whole leaves (213.2 mg of GAE in 100 g of preparation - 4.2 ¿umol ofTrolox in 1 g of leaves). The next was aloe gel obtained in laboratory (94.9 mg of GAEin 100 g of gel -0.9jUmol ofTrolox in 1 g of gel). The least polyphenol compounds (34.6 mg of GAE in 100 g of preparation) and the lowest antioxidant activity (0.13 jumol ofTrolox in 1 g of preparation) were in manufactured aloe gel. After calculating these values in dry mass a similar antioxidant activity of whole aloe leaf and preparations obtained experimentally (gel and skin) was determined. It was almost 4 times lower in manufactured gel.
Garlic is characterised by medicinal properties due to the content of over 2000 biologically active substances. Numerous commercially processed garlic forms, which differ in the content of bioactive compounds, especially sulphuric, are available on the market. The knowledge of the types of bioactive substances present in garlic and its products, their changes during treatment and pro-health influence is of crucial importance to the diet supplement producers, doctors, pharmacists and consumers. Therefore, this work has aimed to characterise the most important bioactive substances of garlic, its preparations and describe in detail the role of garlic in dietoprophylaxis and dietotherapy.