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Antioxidant activity of aqueous tea infusions prepared from oregano (Origanum vulgare L. spp. hirtum), thyme (Thymus vulgaris L.) and wild thyme (Thymus serpyllum L.) (CROSBI ID 120267)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Kulišić, Tea ; Dragović-Uzelac, Verica ; Miloš, Mladen Antioxidant activity of aqueous tea infusions prepared from oregano (Origanum vulgare L. spp. hirtum), thyme (Thymus vulgaris L.) and wild thyme (Thymus serpyllum L.) // Food technology and biotechnology, 44 (2006), 4; 485-492-x

Podaci o odgovornosti

Kulišić, Tea ; Dragović-Uzelac, Verica ; Miloš, Mladen

engleski

Antioxidant activity of aqueous tea infusions prepared from oregano (Origanum vulgare L. spp. hirtum), thyme (Thymus vulgaris L.) and wild thyme (Thymus serpyllum L.)

Using a multiple-method approach, antioxidant activity of aqueous tea infusions prepared from oregano (Origanum vulgare L. spp. hirtum), thyme (Thymus vulgaris L.) and wild thyme (Thymus serpyllum L.) were tested in relation to their chemical composition. Total phenolics, flavonoids, catechins and anthocyanins content were determined by spectrophotometric methods. Oregano aqueous tea infusion had the highest amount of total phenols (12 500 mg/L GAE) and flavonoids (9 000 mg/L GAE). Identification of polyphenolic compounds in aqueous tea infusions, by HPLC-PDA analysis, showed a dominant presence of rosmarinic acid: 123.11 mg/g in oregano, 17.45 mg/g in thyme, 93.13 mg/g in wild thyme. Antioxidant activity of aqueous tea infusions was evaluated using four antioxidative methods (the b-carotene bleaching method, the 2, 2&cent ; -diphenyl-1-picrylhydrazyl-DPPH radical scavenging method, the thiobarbituric acid reactive species-TBARS assay and the induction period of lard oxidation-Rancimat assay). The results are compared with natural (ascorbic acid and a-tocopherol) and synthetic antioxidants (butylated hydroxytoulene BHT and butylated hydroxyanisole BHA). Oregano aqueous tea infusion showed the strongest antioxidant activity by three methods (the b-carotene bleaching method, DPPH radical scavening method and Rancimat assay), while thyme and wild thyme showed weaker and relatively similar antioxidant activity.

antioxidant activity; aqueous tea infusion; Lamiaceae; oregano; thyme;

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Podaci o izdanju

44 (4)

2006.

485-492-x

objavljeno

1330-9862

Povezanost rada

Kemija, Biologija, Prehrambena tehnologija

Indeksiranost