Assessment of antioxidant properties of different types of herbs by EPR and UV- VIS spectroscopy

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F15%3APU117519" target="_blank" >RIV/00216305:26310/15:PU117519 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Assessment of antioxidant properties of different types of herbs by EPR and UV- VIS spectroscopy

Popis výsledku v původním jazyce

Currently, there is an increasing interest in complex characterization of medical plants and isolation of their main bioactive components including antioxidants. Herbs are rich sources of natural antioxidants, which are mainly responsible for their health benefits e.g. anticarcinogenic, antimutagenic or antiinflamatory. The antioxidant effect of herbs is mainly attributed to phenolic compounds such as flavonoids and phenolic acids. These compounds can help preventing oxidative damages caused by free radicals, retard the progress of chronic diseases or lipid oxidative rancidity in foods. Therefore herbs have been used for centuries to flavour and conserve food, to treat health disorders and to prevent diseases. The first step of effective isolation of antioxidants from herbs is the extraction, which must be fast, simple and inexpensive, but also sensitive to respective bioactive components, environmental friendly and easy to automate. To do so, the optimalization of extraction process i

Název v anglickém jazyce

Assessment of antioxidant properties of different types of herbs by EPR and UV- VIS spectroscopy

Popis výsledku anglicky

Currently, there is an increasing interest in complex characterization of medical plants and isolation of their main bioactive components including antioxidants. Herbs are rich sources of natural antioxidants, which are mainly responsible for their health benefits e.g. anticarcinogenic, antimutagenic or antiinflamatory. The antioxidant effect of herbs is mainly attributed to phenolic compounds such as flavonoids and phenolic acids. These compounds can help preventing oxidative damages caused by free radicals, retard the progress of chronic diseases or lipid oxidative rancidity in foods. Therefore herbs have been used for centuries to flavour and conserve food, to treat health disorders and to prevent diseases. The first step of effective isolation of antioxidants from herbs is the extraction, which must be fast, simple and inexpensive, but also sensitive to respective bioactive components, environmental friendly and easy to automate. To do so, the optimalization of extraction process i

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Chemical Society Symposium Series

ISSN

2336-7210

e-ISSN

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Svazek periodika

13

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

162

Strana od-do

56-58

Kód UT WoS článku

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EID výsledku v databázi Scopus

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