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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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
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spelling doaj-7681d4e285f041a8becb307529bda3a72021-09-06T19:19:50ZengSciendoHerba Polonica2449-83432017-06-01632344110.1515/hepo-2017-0011hepo-2017-0011Antioxidant activity and free radicals of roasted herbal materialsWojtowicz Elżbieta0Krupska Aldona1Zawirska-Wojtasiak Renata2Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Starołęcka 40, 61-361Poznań, PolandInstitute of Molecular Physics, Polish Academy of Sciences, Smoluchowskiego 17, 60-179Poznań, PolandFaculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637Poznań, PolandIntroduction: 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.https://doi.org/10.1515/hepo-2017-0011herbssea buckthorn fruitsrowanberrylovage rootsdandelion rootsroasting processantioxidant activityfree radicals
collection DOAJ
language English
format Article
sources DOAJ
author Wojtowicz Elżbieta
Krupska Aldona
Zawirska-Wojtasiak Renata
spellingShingle Wojtowicz Elżbieta
Krupska Aldona
Zawirska-Wojtasiak Renata
Antioxidant activity and free radicals of roasted herbal materials
Herba Polonica
herbs
sea buckthorn fruits
rowanberry
lovage roots
dandelion roots
roasting process
antioxidant activity
free radicals
author_facet Wojtowicz Elżbieta
Krupska Aldona
Zawirska-Wojtasiak Renata
author_sort Wojtowicz Elżbieta
title Antioxidant activity and free radicals of roasted herbal materials
title_short Antioxidant activity and free radicals of roasted herbal materials
title_full Antioxidant activity and free radicals of roasted herbal materials
title_fullStr Antioxidant activity and free radicals of roasted herbal materials
title_full_unstemmed Antioxidant activity and free radicals of roasted herbal materials
title_sort antioxidant activity and free radicals of roasted herbal materials
publisher Sciendo
series Herba Polonica
issn 2449-8343
publishDate 2017-06-01
description 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.
topic herbs
sea buckthorn fruits
rowanberry
lovage roots
dandelion roots
roasting process
antioxidant activity
free radicals
url https://doi.org/10.1515/hepo-2017-0011
work_keys_str_mv AT wojtowiczelzbieta antioxidantactivityandfreeradicalsofroastedherbalmaterials
AT krupskaaldona antioxidantactivityandfreeradicalsofroastedherbalmaterials
AT zawirskawojtasiakrenata antioxidantactivityandfreeradicalsofroastedherbalmaterials
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