Antioxidant activity of various plant sprouts extracts depending on the processing method of plant material – an in vitro study
| Autor: | Joanna Siemak, Joanna Zielonka-Brzezicka, Anna Muzykiewicz-Szymańska, Adam Klimowicz |
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| Rok vydání: | 2020 |
| Předmět: |
0303 health sciences
Antioxidant 030309 nutrition & dietetics Chemistry medicine.medical_treatment food and beverages antioxidant activity Plant culture sprouts food processing methods 04 agricultural and veterinary sciences 040401 food science SB1-1110 Processing methods 03 medical and health sciences 0404 agricultural biotechnology medicine In vitro study Food science ultrasound-assisted extraction |
| Zdroj: | Herba Polonica, Vol 66, Iss 2, Pp 11-18 (2020) |
| ISSN: | 2449-8343 |
| DOI: | 10.2478/hepo-2020-0006 |
| Popis: | Summary Introduction: Due to the content of nutrients and taste attributes, the plant sprouts could become a valuable component of a healthy diet. Objective: The aim of the study was to evaluate the antioxidant potential of various sprouts extracts depending on the processing method of the plant material. Methods: The extracts in 96%(v/v) ethanol were prepared from fresh, frozen, dry and homogenized sprouts of alfalfa, broccoli, radish, lentil, mung bean, beetroot, sunflower, and kale, using ultrasound-assisted extraction. The antioxidant potential and total polyphenols content were evaluated by the in vitro methods. Results: The highest antioxidant activity was observed for beetroot and kale as well as broccoli sprouts extracts. The lower potential, in general, was observed in the case of alfalfa, lentil, and mung bean sprouts samples. The lowest activity was observed most frequently for the extracts from dry material, whereas the highest for homogenized as well as frozen and fresh. Conclusion: The plant sprouts, particularly beetroot, kale, and broccoli, could be a valuable source of natural antioxidants. |
| Databáze: | OpenAIRE |
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