Wyniki wyszukiwania

1

Antioxidant capacity of roasted health-promoting products

100%

Kosinska A., Karamac M.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr 2

Roasted sesame seeds, pumpkin seeds, sunflower seeds, soy beans, and wheat germs were obtained from Ekoprodukt company (Częstochowa, Poland). Phenolic compounds were extracted with 80% aqueous methanol. The extract of roasted sunflower seeds was characterised by a higher content of total phenolics (158 mg/g). The Total Antioxidant Capacity was the highest in the extract of roasted sunflower seeds (0.478 mmol Trolox/g) followed by the extract of roasted wheat germs (0.066 mmol Trolox/g). The extracts of roasted sunflower seeds and wheat germs were strong scavengers of DPPH radical. Their reducing power was strong as well.

2

Antioxidant properties of leaf and root extract and oil from different types of horseradish (Armoracia rusticana Gaertn.)

84%

Majewska A., Balasinska B., Dabrowska B.

Folia Horticulturae

|

2004

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tom 16

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nr 1

15-22

3

The effect of tea infusions on the proliferation of selected bacteria important for the human intestinal tract

84%

Michalczyk M., Zawislak A.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2008

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tom 07

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nr 1

Tea infusions are consumed frequently and in large amounts, so they may play a role in modelling intestinal microflora or in preventing bacterial diseases. The present study examined the effect of different kinds of tea (black, green and puerh) on Lactobacillus rhamnosus, Lactobacillus plantarum, Leuconostoc mesenteroides subsp. mesenteroides, Escherichia coli, Staphylococcus aureus and Salmonella enteritidis. In order to ascertain the connection between antioxidant and antimicrobial properties, the content of polyphenolic compounds and the reducing power of the teas were assessed. The rate of bacterial proliferation was measured by calculating the generation time between the 2nd and 6th hour of incubation. Staphylococcus aureus was the most sensitive to the addition of tea extracts to the media. Among lactobacilli (LAB), Lactobacillus casei proved to be sensitive mainly to the extracts of black and puerh tea. The value for reducing power does not fully correspond to the content of polyphenols and antimicrobial properties.

4

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Ciemnienie i moc redukcyjna roztworów aminokwasów z cukrami

67%

Markuze Z.

Roczniki Państwowego Zakładu Higieny

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1959

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tom 10

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nr 1

5

Zmiany sily redukujacej i zdolnosci wygaszania wolnych rodnikow w wybranych olejach tloczonych na zimno w czasie ich przechowywania

67%

Bartkowiak-Fludra E., Jasinska-Stepniak A., Gogolewski M., Delbowski B.

Bromatologia i Chemia Toksykologiczna

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2006

|

tom 39

|

nr 2

127-133

6

Evaluation of antioxidant activity of in vitro propagated medicinal Ceratophyllum demersum L. extracts

67%

Emsen B., Dogan M.

Acta Scientiarum Polonorum. Hortorum Cultus

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2018

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tom 17

|

nr 1

Ceratophyllum demersum L. is a medical plant of the family Ceratophyllaceae that has been traditionally used for the treatment of diseases such as ulcer, diarrhoea, wounds and fever since ancient times. This study presents antioxidant activities of water and methanol extracts of in vitro propagated C. demersum. Shoot tip explants of C. demersum for in vitro plant regeneration were cultured on liquid Murashige and Skoog (MS) medium containing 0.25–1.25 mg/L 6-Benzylaminopurine (BAP) and 0.10 mg/L Thidiazuron (TDZ) combinations for eight weeks. Maximum number of plantlets per explant (110.67) was obtained on MS medium supplemented with 0.75 mg/L BAP + 0.10 mg/L TDZ. In order to determine antioxidant activities of C. demersum, antioxidant contents (β-carotene, flavonoid, lycopene and total phenols), metal chelating and reducing power capacities of methanol and water extracts obtained from C. demersum were investigated. It was detected that water extract was more effective in all activities. Total phenols (76.55 μg/mg) in water extract were measured as the highest antioxidant component. Based on the water extracts data, as IC50 value for chelating on ferrous ions was 9.24 mg/mL, EC50 value for reducing power activity was 8.23 mg/mL. It was also determined that the metal chelating and reducing power activities of the both extracts are increased depending on the concentration. Therefore, all these data suggest that both tested extracts of in vitro propagated C. demersum would exert beneficial effects by virtue of their antioxidant properties and may be utilized as a promising source of therapeutics.

7

Effects of rice blast fungus (Pyricularia grisea) on phenolics, flavonoids, antioxidant capacity in rice (Oryza sativa L.)

67%

Toan N. P., Ha P. T. T., Xuan T. D.

International Letters of Natural Sciences

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2017

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tom 61

Rice blast fungus (Pyricularia grisea) is one of the most problematic pathogen to significantly reduce rice production worldwide. In this study, after being inoculated with P. grisea, changes in phenolic components and antioxidant capacity and correlation with the resistant level against rice blast fungus were investigated. Among screened rice cultivars, AV-3 was the strongest resistant, whereas BII-3 was the most susceptible. It was found that although total contents of phenolics and flavonoids, and antioxidant capacities varied among studied varieties, no significant coefficient with the resistance against P. grisea was observed. After rice was affected by rice blast fungus, total phenolics and flavonoids were markedly reduced, but in contrast, the DPPH scavenging activities of only the susceptible rice cultivars was reduced. Among the 11 phenolic acids detected, catechol was found only in the tolerant cultivar AV-3, whereas the amount of cinnamic acid was increased after infection. Quantity of vanillin was also promoted, except in the susceptible cultivar BII-3 that was significantly reduced. Findings of this study showed that the resistant level against P. grisea was proportionally correlated to the antioxidant capacity. Catechol, cinnamic acid, and vanillin may play a role but it needs further elaboration. Observations of this study suggested that the infection of blast disease by reducing amount of phenolics and flavonoids that may weaken the resistance of rice against this detrimental fungus.

8

Effect of various pH conditions simulated in vivo on the activity of lipophilic antioxidants isolated from selected spices

67%

Gawlik-Dziki U., Swieca M.

Polish Journal of Food and Nutrition Sciences

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2007

|

tom 57

|

nr 3[A]

Extracts of rosemary (Rosemarinus officinalis), thyme (Thymus vulgaris) and marjoram (Origanum majorana) before and after simulated digestion were investigated for their antiradical activity, iron chelation, iron reduction and inhibition of lipid peroxidation. The changes of total phenolic compounds, phenolic acids, quercetin, kaempferol and luteolin contents were measured as well. Digestion in vitro caused a significant increase in the content of total phenolics in all samples. The rosemary extract showed the highest ability to scavenge free DPPH radicals (91.97%). The activities of marjoram and thyme samples were much lower (32.55 and 24%, respectively). Digestion in vitro caused a decrease of activity in all samples. The highest decrease (88.47%) occurred after rosemary extract digestion. The activity of thyme and marjoram extracts decreased about 71.05% and 29.24% respectively. The extracts obtained from marjoram and thyme showed significant chelating power (>76%), whereas the rosemary extract was less active (19.26%). No interchangeable effect of hydrolysis under variable pH conditions on the chelating power was noticed in the study. In vitro digestion had no significant effect on the ability of the rosemary extract to inhibit linoleic acid autooxidation, the activity of this sample was high (about 87%). In the case of the other samples a significant decrease in their activity was observed after the in vitro digestion. The highest losses of activity were observed in the case of the marjoram extract. Reducing power of thyme and marjoram extracts was lower than the activity of rosemary extract but the differences were not truly significant. After digestion the activity of all samples decreased dramatically. In the case of rosemary and marjoram extracts digestion caused about 83% decrease of their activity. The thyme extract after hydrolysis retained 12.26% of its reducing power.

9

Okreslenie potencjalu antyoksydacyjnego ekstraktow z lisci morwy bialej

59%

Jeszka M., Kobus J., Flaczyk E.

Bromatologia i Chemia Toksykologiczna

|

2009

|

tom 42

|

nr 3

885-889

10

Influence of simulated digestion in various pH conditions on antioxidant activity and composition of extracts from selected spices

51%

Gawlik-Dziki U., Swieca M.

Herba Polonica

|

2007

|

tom 53

|

nr 3

Extracts of dried leaves of dill (Anethum graveolens) and parsley (Petroselinum crispum), black pepper fruits (Piper nigrum), and black cumin seeds (Nigella sativa) under and after simulated digestion were investigated for their antiradical activity, iron chelation, iron reduction and inhibition of lipid peroxidation. The changes of total phenolic compounds, phenolic acids, quercetin and kaempferol content were also measured. In vitro digestion caused significant increase of total phenolics content in all samples, except black pepper fruits extract. All samples showed low ability to scavenge DPPH radicals (below 18%). The highest activity was observed for parsley leaves extract, and the lowest in the case of black pepper fruits extract. Hydrolyzed extracts from black cumin seeds, parsley and dill leaves showed significantly better iron chelating capacity then non-hydrolyzed samples. After digestion this activity increased in all samples, except black pepper fruits extract. The highest ability to inhibition of lipid peroxidation was obtained for hydrolyzed black cumin seeds samples. Activity of all samples increased after digestion.

Ograniczanie wyników

Antioxidant capacity of roasted health-promoting products

Antioxidant properties of leaf and root extract and oil from different types of horseradish (Armoracia rusticana Gaertn.)

The effect of tea infusions on the proliferation of selected bacteria important for the human intestinal tract

Ciemnienie i moc redukcyjna roztworów aminokwasów z cukrami

Zmiany sily redukujacej i zdolnosci wygaszania wolnych rodnikow w wybranych olejach tloczonych na zimno w czasie ich przechowywania

Evaluation of antioxidant activity of in vitro propagated medicinal Ceratophyllum demersum L. extracts

Effects of rice blast fungus (Pyricularia grisea) on phenolics, flavonoids, antioxidant capacity in rice (Oryza sativa L.)

Effect of various pH conditions simulated in vivo on the activity of lipophilic antioxidants isolated from selected spices

Okreslenie potencjalu antyoksydacyjnego ekstraktow z lisci morwy bialej

Influence of simulated digestion in various pH conditions on antioxidant activity and composition of extracts from selected spices