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Study of antioxidant activity of natural food supplements

Author(s): Tetyana Lozova

Journal: Potravinarstvo : Scientific Journal for Food Industry
ISSN 1338-0230

Volume: 7;
Issue: 1;
Start page: 151;
Date: 2013;
Original page

Keywords: antioxidant activity | chain free-radical oxidation | alternative raw materials | natural food supplements | apian products.

This article describes the results of a study of antioxidant activity of natural food supplements suggested for use in flour confectionery production. Oxidation rate of the model substance - cumene - was measured using a volumetric unit. Diagram of absorbed oxygen amount as a function of time (∆HO2 over t) was built by measuring time in minutes and absorbed oxygen volume in cm3. This diagram was subsequently used to graphically determine the oxidation rate as the slope ratio of the line in specified coordinates. Afterwards, the oxidation rate was measured at a different initiation rate (different azobisisobutyronitrile solution volume), while all other parameters of the experiment remained unaltered. On the basis of the resulting data, diagrams of oxidation rate as a function of initiation rate were built for all investigated substances (both extracts and powders). The study revealed that apian products, including pollen and propolis, as well as kidney bean powder and phytosupplements (leaves of leather bergenia, lime blossom, heartsease, wild chamomile, pepper mint, bog rosemary, and elderflowers), possessed high antioxidant activity. According to the research data, the highest activity was detected in propolis  0.482·20 pollen 0.802 and powdered forms of pepper mint 1.066 leather bergenia leaves 0.937 heartsease 0.385 lime blossom 0.331 and kidney beans 0.323. Relatively lower antioxidant activity was found in powdered bog rosemary 0.242 elderflowers 0.238 and wild chamomile 0.212. (Introduction of the investigated supplements will allow inhibiting oxidation processes in the lipide fraction of foodstuffs, including flour confectionery, to ensure stability of their qualitative characteristics over a longer period).

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