Antioxidant activity and free radicals of roasted herbal materials

Abstract

SummaryIntroduction: 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.

Impact of Roasting to Total Phenolic, Flavonoid and Antioxidant Activities in Root, Bark and Leaf of Polyscias fruticosa

“…However, there's another controversal. Elżbieta Wojtowicz et al [21] showed that there was a significant increase in herbal materials for the antioxidant activity and total phenolic content after the roasting process.…”

Evaluasi Radikal Bebas dalam Kopi Robusta dan Arabika Toraja dengan metoda Electron Spin Resonance

“…Radikal bebas lebih beresiko dibandingkan dengan oksidan yang bukan radikal. Perihal ini diakibatkan oleh kedua watak radikal bebas diatas, ialah reaktifitas yang besar serta kecenderungannya membentuk radikal baru, yang pada gilirannya apabila menjumpai molekul lain hendak membentuk radikal baru lagi, sehingga terjadilah rantai respon (chain reaction) Respon rantai tersebut baru menyudahi apabila radikal bebas tersebut bisa diredam (quenched ) (Wojtowicz et al, 2017).…”

Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties

“…It was demonstrated that in some cases (for the sample with a colour similar to that of DPPH or nontransparent sample) ESR spectroscopy might be more suitable for determining the antioxidant capacity of fruits. In fact, the use of ESR technique to evaluate both radical scavenging activity and antioxidant properties in foods have shown high correlation for various food products, which include antioxidant drink (Hiramatsu et al 2013), medicinal tea (Pejin & Kien-Thai, 2013), betanin of red beet (Esatbeyoglu et al, 2014), polyphenols of wine compounds (De Beer, Joubert, Gelderblom, & Manley, 2017; de Camargo, Regitano-d'Arce, Biasoto, & Shahidi, 2016), coffee (Kameya, 2017), herbal materials (Wojtowicz, Krupska, & Zawirska-Wojtasiak, 2017), peptides of soybean meats (Sami, 2017), and other liquid foods and beverages (Smirnov, 2017). Therefore, ESR technique has become an integral part for food analysis that provide valuable information regarding the antioxidant properties of a food material.…”