Effect of drying method to antioxidants capacity of Limnophila aromatica

Yến, Trần Thị; Vu, Nguyen Hoang

doi:10.1063/1.5000204

Cited by 1 publication

(1 citation statement)

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“…It can suggest that drying of plant material in temperature +40°C seems to have an unfavorable effect on the antioxidant activity of evaluated sprouts. Similar results were obtained by Yen and Vu [16] on the impact of various drying procedures on Limnophila aromatica antioxidant activity. In their study, the drying at 40°C resulted in the most antioxidant activity decreasing.…”

Section: Tablesupporting

confidence: 88%

Antioxidant activity of various plant sprouts extracts depending on the processing method of plant material – an in vitro study

Muzykiewicz-Szymańska

Zielonka-Brzezicka

Siemak

et al. 2020

Herba Polonica

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SummaryIntroduction: 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.

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Section: Tablesupporting

confidence: 88%