Antiradical Activity Evaluation of Some Plants Used in the Romanian Cuisine

Autor:	C. Idiţoiu, M. R. Szabo, A. X. Lupea, D. Chambree
Rok vydání:	2008
Předmět:	Taste Antioxidant Chemistry DPPH medicine.medical_treatment law.invention Luminol chemistry.chemical_compound Biochemistry law Natural food medicine Food science Hydrogen peroxide Food Science Chemiluminescence
Zdroj:	International Journal of Food Properties. 11:330-338
ISSN:	1532-2386 1094-2912
DOI:	10.1080/10942910701376402
Popis:	The antiradical properties of alcoholic extracts from 11 plants used in Romania cuisine were screened by means of an improved chemiluminescence method and the results were verified with the DPPH method. The decrease of the luminescence signal due to the reaction between luminol and hydrogen peroxide has been measured in alkaline medium, at 420 nm, after adding the tinctures of the analyzed plants. It was found that the most active antioxidant is milfoil followed closely by rosemary, sweet marjoram, and thyme. Since most of the studied extracts have good smell and taste, it might be possible to use them as natural food additives that act both as antioxidants and as spices.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5df892a87aba35b8c75b01462f609b36 https://doi.org/10.1080/10942910701376402 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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