| | SLO | ENG | Cookies and privacy

Bigger font | Smaller font

Show document Help

Title:Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities
Authors:ID Škerget, Mojca (Author)
ID Kotnik, Petra (Author)
ID Hadolin Kolar, Majda (Author)
ID Rižner Hraš, Andreja (Author)
ID Simonič, Marjana (Author)
ID Knez, Željko (Author)
Files:URL http://dx.doi.org/10.1016/j.foodchem.2004.02.025
 
Language:English
Work type:Unknown
Typology:1.01 - Original Scientific Article
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:Methanol extracts prepared from five plant materials native to the Mediterranean area, namely olive tree (Olea europaea) leaf, St. John's wort (Hypericum perforatum), hawthorn (Crataegus laevigata), oregano (Origanum vulgare) and laurel leaf (Lauris nobilis), were examined for their phenolic components. Total phenolic content was determined by the Folin-Ciocalteu method. The content of proanthocyanidins in acid-hydrolysed extracts was determined spectrophotometrically. The contents of free flavones (apigenin andluteolin) and flavonols (kaempferol, myricetin and quercetin) were determined by HPLC analysis. The time of hydrolysis of flavones, flavonols andproanthocyanidins was optimised. Antioxidant activities of apigenin, luteolin, kaempferol, myricetin, quercetin and of plant extracts were examined. Antioxidative activities were studied in sunflower oil at 98 °C, by measuring peroxide value, and in an aqueous emulsion system of -carotene and linoleic acid by measuring the absorbance of the sample. Among flavones and flavonols investigated, only myricetin inhibited oxidation of sunflower oil. All other flavones and flavonols showed pro-oxidative activity. Oppositely, in the emulsion system, only apigenin showed pro-oxidative activity while otherflavones and flavonols and plant extracts inhibited oxidation of -carotene.
Keywords:chemical processing, extraction, plant material, fenolic content, hidrolysis, antioxidants, flavones, flavonols, proanthocyanidines, oils, emulsions
Year of publishing:2005
PID:20.500.12556/DKUM-27204 New window
UDC:66.061:547.9:543.635
ISSN on article:0308-8146
COBISS.SI-ID:9016342 New window
NUK URN:URN:SI:UM:DK:UDCO1G0H
Publication date in DKUM:01.06.2012
Views:2745
Downloads:126
Metadata:XML DC-XML DC-RDF
Categories:Misc.
:
Copy citation
  
Average score:(0 votes)
Your score:Voting is allowed only for logged in users.
Share:Bookmark and Share


Hover the mouse pointer over a document title to show the abstract or click on the title to get all document metadata.

Record is a part of a journal

Title:Food chemistry
Shortened title:Food chem.
Publisher:Applied Science Publishers
ISSN:0308-8146
COBISS.SI-ID:6385415 New window

Secondary language

Language:English
Keywords:kemijska procesna tehnika, ekstrakcija, rastlinski materiali, vsebnost fenolnih komponent, hidroliza, antioksidanti, flavoni, flavonoli, proantocianidini, olja, emulzije


Comments

Leave comment

You must log in to leave a comment.

Comments (0)
0 - 0 / 0
 
There are no comments!

Back
Logos of partners University of Maribor University of Ljubljana University of Primorska University of Nova Gorica