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Impact of Drying Conditions on Antioxidant Activity of Red Clover (Trifolium pratense), Sweet Violet (Viola odorata) and Elderberry Flowers (Sambucus nigra)

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dc.contributor.author Zawiślak, Agnieszka
dc.contributor.author Francik, Renata
dc.contributor.author Francik, Sławomir
dc.contributor.author Knapczyk, Adrian
dc.date.accessioned 2023-11-09T13:38:31Z
dc.date.available 2023-11-09T13:38:31Z
dc.date.issued 2022
dc.identifier.citation Zawiślak A, Francik R, Francik S, Knapczyk A. Impact of Drying Conditions on Antioxidant Activity of Red Clover (Trifolium pratense), Sweet Violet (Viola odorata) and Elderberry Flowers (Sambucus nigra). Materials. 2022; 15(9):3317. https://doi.org/10.3390/ma15093317 pl_PL
dc.identifier.issn 1996-1944
dc.identifier.uri http://195.117.226.27:8080/xmlui/handle/123456789/513
dc.description.abstract Flowers of red clover (Trifolium pratense), sweet violet (Viola odorata) and elderflowers (Sambucus nigra) were dried by means of air drying at 30 ◦C and 50 ◦C and by freeze drying. The content of polyphenols was determined using the Folin–Ciocalteu reagent, while anthocyanins were quantified by the pH differential method. Antioxidant activities of aqueous and ethanolic extracts of the dried flowers were measured by the DPPH and ABTS assays, as well as FRAP and reducing power methods. The highest amount of polyphenols was determined in the ethanolic extracts of fresh red clover flowers (854.76 mg/100 g), while the highest concentration of anthocyanins was determined in the aqueous extracts of fresh sweet violet flowers (99.41 mg/100 g). The results showed that, in general, the extracts of red clover flower were characterized by the highest antioxidant activity, while the sweet violet extracts had the poorest antioxidant properties, although these values fluctuated depending on the method used. There was strong correlation between antioxidant activity and TPC ( r = 0.9196, FRAP method). In most cases, freeze drying was found to be the best conservation method, retaining well the antioxidant properties of the tested flowers and the compounds determining these properties. pl_PL
dc.language.iso en pl_PL
dc.publisher MDPI pl_PL
dc.rights Attribution 4.0 International
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.subject edible flowers pl_PL
dc.subject antioxidant activity pl_PL
dc.subject polyphenols pl_PL
dc.subject anthocyanins pl_PL
dc.title Impact of Drying Conditions on Antioxidant Activity of Red Clover (Trifolium pratense), Sweet Violet (Viola odorata) and Elderberry Flowers (Sambucus nigra) pl_PL
dc.type Article pl_PL


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