Antioxidant activity and free radicals of roasted herbal materials

Antioxidant activity and free radicals of roasted herbal materials

Introduction: Novel raw materials are being constantly searched for chicory coffee, which thanks to their specific composition can influence human health, thus promoting properties and of course the attractive aroma. Prior to their addition herbs – sea buckthorn (Hippophaë rhamnoides L.), rowanberry...

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Bibliographic Details
Main Authors: Wojtowicz Elżbieta, Krupska Aldona, Zawirska-Wojtasiak Renata
Format: Article
Language:English
Published: Sciendo 2017-06-01
Series:Herba Polonica
Subjects:
herbs
sea buckthorn fruits
rowanberry
lovage roots
dandelion roots
roasting process
antioxidant activity
free radicals
Online Access:https://doi.org/10.1515/hepo-2017-0011
Description
Summary:Introduction: Novel raw materials are being constantly searched for chicory coffee, which thanks to their specific composition can influence human health, thus promoting properties and of course the attractive aroma. Prior to their addition herbs – sea buckthorn (Hippophaë rhamnoides L.), rowanberry (Sorbus aucuparia L.), lovage roots (Levisticum officinale Koch) and dandelion (Taraxacum officinale coll.) – are roasted, which may change their antioxidant properties and generate free radicals with pro-oxidative properties.
ISSN:2449-8343

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