DC pole | Wartość | Język |
dc.contributor.author | Bartoszek, Mariola | - |
dc.contributor.author | Polak, Justyna | - |
dc.contributor.author | Chorążewski, Mirosław | - |
dc.date.accessioned | 2019-03-19T09:15:22Z | - |
dc.date.available | 2019-03-19T09:15:22Z | - |
dc.date.issued | 2018 | - |
dc.identifier.citation | European Food Research and Technology. (Print), Vol. 244, no. 4 (2018), s. 595-601 | pl_PL |
dc.identifier.issn | 1438-2377 | - |
dc.identifier.issn | 1438-2385 | - |
dc.identifier.uri | http://hdl.handle.net/20.500.12128/8601 | - |
dc.description.abstract | The antioxidant properties of different types of
tea—green, black and earl grey—were investigated using
the EPR spectroscopy method based on a new semi-empirical
mathematical model and on a single EPR spectroscopy
measurement. The obtained values of the antioxidant capacity
were correlated with the bioactive ingredient content
identified through the NMR spectroscopy. Moreover, an
attempt was made to determine what impact on the antioxidant
properties of tea does adding sugar, milk, lemon and
honey have. All studied teas exhibited antioxidant properties.
The best DPPH free radical scavengers were green teas.
Adding sugar, milk and lemon juice to tea did not significantly
impact the antioxidant properties of the infusion; adding
honey, however, caused an increase in the total antioxidant
capacity of the infusion. The aromatic proton content
correlates positively with the antioxidant capacity value. | pl_PL |
dc.language.iso | en | pl_PL |
dc.rights | Uznanie autorstwa 3.0 Polska | * |
dc.rights.uri | http://creativecommons.org/licenses/by/3.0/pl/ | * |
dc.subject | antioxidant capacity | pl_PL |
dc.subject | EPR spectroscopy | pl_PL |
dc.subject | NMR spectroscopy | pl_PL |
dc.subject | DPPH | pl_PL |
dc.subject | Tea | pl_PL |
dc.title | Comparison of antioxidant capacities of different types of tea using the spectroscopy methods and semi-empirical mathematical model | pl_PL |
dc.type | info:eu-repo/semantics/article | pl_PL |
dc.relation.journal | European Food Research and Technology | pl_PL |
dc.identifier.doi | 10.1007/s00217-017-2986-z | - |
Pojawia się w kolekcji: | Artykuły (WNŚiT)
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