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Description
The eThe data set presents the results of the assessment of the impact of roasting raw materials in the form of beetroot and chicory on their antioxidant activity measured by the standard ABTS and DPPH radical tests. The numerical results were compared with the visual assessment of the roasted raw materials. The obtained results confirmed the increase the antioxidant activity of extracts prepared from raw materials with the increase in roasting time, which is the result of the formation of Maillard compounds.
Dataset file
AO.zip
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ca1f50b3855eb9d731c8c8b9a65a9ca0-1,
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File details
- License:
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CC BY-NC-SANon-commercial - Share-alike - Raw data:
- Data contained in dataset was not processed.
Details
- Year of publication:
- 2020
- Verification date:
- 2020-12-17
- Creation date:
- 2019
- Dataset language:
- Polish
- Fields of science:
-
- chemical sciences (Natural sciences)
- DOI:
- DOI ID 10.34808/tsp8-f875 open in new tab
- Verified by:
- Gdańsk University of Technology
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