engleski

Antioxidant capacity of lettuce

Lettuce represents one of vegetables most frequently consumed in world, representing therefore an important source of bioactive compounds in the diet. Spent coffee grounds have been investigated as potential by-products for recycling in agriculture, since they have huge re-use potential due to their richness in nutritive and bioactive compounds, In this work, antioxidant capacity of lettuce grown on soil enriched with spent coffee grounds was evaluated after in vitro physiological digestion and fermentation. Antioxidant capacity has been measured by FRAP (Ferric Reducing Ability of Plasma), ABTS (2, 2′-azinobis(3-ethylbenzothiazoline 6-sulfonic acid) radical), IC-AAPH (Indigo Carmine- 2, 2'-azobis-2-methyl-propanimidamide, dihydrochloride), IC-OH (Indigo Carmine Hidroxiles) and IC RED (Indigo Carmine Reduction)methods. Positive impact of spent coffee grounds in soil on antioxidant capacity of lettuce has been shown.

Spent Coffee Grounds, Lettuce, Antioxidant methods, in vitro digestion

nije evidentirano