Detail publikačního výsledku

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

BUTOROVÁ, L.; POLOVKA, M.; TOBOLKOVÁ, B.; VÍTOVÁ, E.

Originální název

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

Anglický název

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

Druh

Článek recenzovaný mimo WoS a Scopus

Originální abstrakt

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 is necessary. The aim of this study was to perform the assessment of antioxidant properties of various types of herbs commonly available in Czech Republic in different extraction solvents by using modern spectroscopic techniques - UV-VIS NIR and EPR spectroscopy.

Anglický abstrakt

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 is necessary. The aim of this study was to perform the assessment of antioxidant properties of various types of herbs commonly available in Czech Republic in different extraction solvents by using modern spectroscopic techniques - UV-VIS NIR and EPR spectroscopy.

Klíčová slova

herbs, medical plants, antioxidant properties, EPR, UV-VIS

Klíčová slova v angličtině

herbs, medical plants, antioxidant properties, EPR, UV-VIS

Autoři

BUTOROVÁ, L.; POLOVKA, M.; TOBOLKOVÁ, B.; VÍTOVÁ, E.

Rok RIV

2016

Vydáno

10.12.2015

Nakladatel

Czech Chemical Society

Místo

Praha

Kniha

Chemistry and Life, September 2-4, 2015, Brno University of Technology Conference proceedings

Edice

13

ISSN

2336-7210

Periodikum

Czech Chemical Society Symposium Series

Svazek

13

Číslo

2

Stát

Česká republika

Strany od

56

Strany do

58

Strany počet

162

BibTex

@article{BUT121000,
  author="Lenka {Burdějová} and Martin {Polovka} and Blanka {Tobolková} and Eva {Vítová}",
  title="Assessment of antioxidant properties of different types of herbs by EPR and UV- VIS spectroscopy",
  journal="Czech Chemical Society Symposium Series",
  year="2015",
  volume="13",
  number="2",
  pages="56--58",
  issn="2336-7210"
}