Antioxidant effects of herbal extracts and their food application | Zendy

Eva Ivanišová | Zendy; Martina Fikselová | Zendy; Vladimí­r Vietoris | Zendy; Martin Mellen | Zendy

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Antioxidant effects of herbal extracts and their food application

Author(s) -

Eva Ivanišová,

Martina Fikselová,

Vladimír Vietoris,

Martin Mellen

Publication year - 2010

Publication title -

potravinarstvo slovak journal of food sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.259

H-Index - 12

eISSN - 1338-0230

pISSN - 1337-0960

DOI - 10.5219/75

Subject(s) - dpph , antioxidant , chemistry , trolox equivalent antioxidant capacity , food science , trolox , deoxyribose , polyphenol , traditional medicine , biochemistry , medicine , dna

Herbal extracts are considered as a good sources of antioxidant compounds. This work describes antioxidant effect of 15 kinds of herbs. Three different antioxidant assays were used, Trolox equivalent antiradical activity (TEAC), test based on deoxyribose oxidation and DPPH method. The TEAC values ranged from 0.38mM to 0.77 mM. Deoxyribose assay showed antioxidant activity of selected extracts expressed as the inhibition of formation of oxidative products of deoxyribose from 2.68 to 50.05 %. The DPPH method values ranged from 6.47 to 73.80 %.

Extracts of Prunus spinosa L., Euphrasia rostkoviana Hayne were the best antioxidants confirmed by all methods. Scrophularia nodosa L. extract showed the weak antioxidant effect determined by all selected methods. Phenolic content was in relation to the antioxidant effect of herbs, very high significancy between DPPH and polyphenols content was found. To improve selected properties of apple juice (taste, smell, functional properties) by addition of medicinal herbs was achieved in this work. Antioxidant effect of apple juice variants with herbs additions determined by DPPH method was high and ranged from 73 to 78.49 %. Herbal extracts can be utilised in selected combinations to improve sensory and functional properties of some kinds of beverages.

doi:10.5219/75

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