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dc.contributor.authorPolak, Justyna-
dc.contributor.authorBartoszek, Mariola-
dc.contributor.authorBernat, Roksana-
dc.identifier.citationScientific Reports, Vol. 9 (2019), Art. No. 6148pl_PL
dc.description.abstractHomemade tinctures, traditional Polish alcoholic beverages called “nalewkas” (similar to alcohol herbal tinctures), which antioxidant capacity have never been studied before, were characterized by electron paramagnetic resonance (EPR), nuclear magnetic resonance (NMR) and ultraviolet visible (UV-vis) spectroscopy. The antioxidant properties of nalewkas made according to homemade recipes were compared to commercially produced nalewkas. The impact of aging on antioxidant properties of nalewkas was investigated. The results showed that all of examined nalewkas exhibited strong antioxidant properties (antioxidant capacity TEACDPPH 466 μmol TE/100 mL – 11890 μmol TE/100 mL). It was found that the value of the antioxidant capacity corresponds to the total phenolic and aromatic proton content. The impact of the production method and the type of fruit used on the TEACDPPH value was also noted. The unripe walnuts with green husks has the highest value of the antioxidant capacity TEACDPPH (11890 μM/100 mL) not only for alcoholic beverages, but also among food products.pl_PL
dc.rightsUznanie autorstwa 3.0 Polska*
dc.subjectantioxidant propertiespl_PL
dc.titleComprehensive comparison of antioxidant properties of tincturespl_PL
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