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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Polish Ministry of Science and Higher Education
2017-06-01
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| Series: | Herba Polonica |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/hepo-2017-0011 |
| _version_ | 1797760701861724160 |
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| author | Wojtowicz Elżbieta Krupska Aldona Zawirska-Wojtasiak Renata |
| author_facet | Wojtowicz Elżbieta Krupska Aldona Zawirska-Wojtasiak Renata |
| author_sort | Wojtowicz Elżbieta |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-03-12T19:02:22Z |
| format | Article |
| id | doaj.art-7681d4e285f041a8becb307529bda3a7 |
| institution | Directory Open Access Journal |
| issn | 2449-8343 |
| language | English |
| last_indexed | 2024-03-12T19:02:22Z |
| publishDate | 2017-06-01 |
| publisher | Polish Ministry of Science and Higher Education |
| record_format | Article |
| series | Herba Polonica |
| spelling | doaj.art-7681d4e285f041a8becb307529bda3a72023-08-02T06:29:41ZengPolish Ministry of Science and Higher EducationHerba 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 |
| 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 |
| title | 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_short | Antioxidant activity and free radicals of roasted herbal materials |
| title_sort | antioxidant activity and free radicals of roasted herbal materials |
| 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 |
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