TOTAL POLYPHENOL, FLAVONOID CONTENT AND ANTIRADICAL ACTIVITY OF DRIED PARSLEY (PETROSELINUM CRISPUM), CELERY (APIUM GRAVEOLENS) AND DILL (ANETHUM GRAVEOLENS L.)
Liga Priecina, Daina Karlina
Strony: 279-286
Opublikowano: 1 Jan 2013
Wyświetlenia: 250
Pobrania: 13
Streszczenie: Parsley, celery and dill are good polyphenol source. It is necessary to define polyphenols in these products to evaluate the antiradical activity and to find the best extractant for this aim. The task of present research was to determine most appropriate solvent for polyphenol and flavonoid ectraction.The following solvents- water; ethanol-water (1:1); pre-treatment with acetone and then ethanol-water (1:1); ethanol- acetone-water (7:7:6); methanol-water (1:1) was used for analyzing dried parsley, celery and dills, what were obtained using traditional convective and microwave-vacuum dryer. Total polyphenols, flavonoid content and antiradical activity was determined using JENWAY 6300 Spectrophotometer at 760 nm; 510 nm and 517 nm wavelenght.Obtained results showed, that the best results was with ethanol-acetone-water mixture compared with other extractant. The higher polyphenol content was determined in traditionally dried celery and the higher flavonoid content was determined in traditionally dried dills.
Słowa kluczowe: parsley, celery, dill, extraction solvents, polyphenols, flavonoids, antiradical activity
Cytowanie artykułu: Liga Priecina, Daina Karlina. TOTAL POLYPHENOL, FLAVONOID CONTENT AND ANTIRADICAL ACTIVITY OF DRIED PARSLEY (PETROSELINUM CRISPUM), CELERY (APIUM GRAVEOLENS) AND DILL (ANETHUM GRAVEOLENS L.). Journal of International Scientific Publications: Agriculture & Food 1, 279-286 (2013). https://www.scientific-publications.net/en/article/1002924/
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