Wyszukiwarka
Comparison of the content of phenolic compounds and antioxidant activity of white, red and black currants (Ribes sp.) extracts
Abstrakt
The aim of this study was to compare the content of antioxidant compounds and the antioxidant activity of extracts from white, red and black currants (Ribes sp.). The chemical properties verified included determinations of anthocyanins and other phenols by HPLC-DAD-MS, total antioxidant activity by standard spectrophotometric tests (ABTS, DPPH and FCR), and profiles of antioxidants by TLC with visualization reagents (ABTS, DPPH, FC) and post- column derivatization with ABTS reagent. The results obtained showed that the studied varieties of Ribes sp. differed mostly in the content of anthocyanins and hence in antioxidant activity. The highest content of phenolic compounds, as well as the highest antioxidant activity exhibited black currant extract, followed by red currant extract and white variety.
Autorzy (3)
Cytuj jako
Pełna treść
pełna treść publikacji nie jest dostępna w portalu
Słowa kluczowe
Informacje szczegółowe
- Kategoria:
- Publikacja w czasopiśmie
- Typ:
- artykuły w czasopismach recenzowanych i innych wydawnictwach ciągłych
- Opublikowano w:
-
Camera Separatoria
nr 6,
strony 5 - 10,
ISSN: 2083-6392 - Język:
- angielski
- Rok wydania:
- 2014
- Opis bibliograficzny:
- Koss-Mikołajczyk I., Kusznierewicz B., Bartoszek-Pączkowska A.: Comparison of the content of phenolic compounds and antioxidant activity of white, red and black currants (Ribes sp.) extracts// Camera Separatoria. -Vol. 6., nr. 1 (2014), s.5-10
- Weryfikacja:
- Politechnika Gdańska
wyświetlono 99 razy