The Effect of Extraction Process on The Antioxidant Activity of Prunus Serrotina L. Leaves Extracts

• Autorzy: Kobus-Cisowska Joanna , Telichowska Aleksandra , Ligaj Marta , Szymandera-Buszka Krystyna

Identyfikatory

DOI

10.53502/MRDA1448

• Języki publikacji: EN

Abstrakty

EN

The study evaluated the antioxidant potential of Prunus serotina L. leaves extracts obtained with the use of purified water in the Mowo Aqua system, prepared in 5, 10 and 15 minutes. It was found that the purification system affects the properties of the obtained extracts. First of all, the osmolality of the extracts increased, which indicates the amount of extracted compounds. Water purification in the tested system resulted in an increase in the content of compounds reacting with the Folin Ciocalteu reagent. Their highest content was found in extracts prepared within 10 and 15 minutes. Higher content of polyphenols was responsible for higher antiradical activity in tests with DPPH radicals (5.41mg TE/1g d.m.) and ABTS cation radical (8.69 mg TE/1g d.m.). High antioxidant activity was also confirmed in the FRAP test, where extracts prepared with Mowo Aqua water showed up to 27% higher activity compared to control extracts. The above results were confirmed by the electrochemical method.

Słowa kluczowe

EN

Prunus serotina; Mowo Aqua; polyphenols content; antioxidant activity; electrochemical method

• Wydawca: Sieć Badawcza Łukasiewicz - Poznański Instytut Technologiczny
• Czasopismo: Journal of Research and Applications in Agricultural Engineering
• Rocznik: 2024
• Tom: Vol. 69, nr 1
• Strony: 21--28
• Opis fizyczny: Bibliogr. 19 poz., tab.

Twórcy

autor

Kobus-Cisowska Joanna

• Poznań University of Life Sciences, Department of Gastronomy Sciences and Functional Foods, Poznań, Poland

• https://orcid.org/0000-0003-2834-0405

autor

Telichowska Aleksandra

• Foundation for Education, Innovation and Implementation of Modern Technologies, Dąbrówka, Poland

• https://orcid.org/0000-0002-3416-0657+

autor

Ligaj Marta

• Poznań University of Economics And Business, Department of Industrial Products Ecology and Quality, Faculty of Commodity Science, Poznań, Poland

• https://orcid.org/0000-0002-8510-8568

autor

Szymandera-Buszka Krystyna

• Poznań University of Life Sciences, Department of Gastronomy Sciences and Functional Foods, Poznań, Poland

• https://orcid.org/0000-0003-0264-6027

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