A spice is a natural source of natural substances for humans, containing mainly phenols and flavonoids, which have exceptional antioxidant effects. Presented study described the most advanced analytical technique for evaluation of the presence and concentration of extracted natural antioxidants from ground spices (marjoram, pepper (sweet), black pepper, caraway seeds, anise, thyme, cinnamon, oregano). Subsequently, individual spices were analyzed on the overall efficiency of selected type of extraction. Further, the individual spices were examined on their total antioxidant activity using the DPPH, FRAP and total phenols assays.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:362654 |
| Date | January 2016 |
| Creators | Lacková, Zuzana |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
Page generated in 0.0021 seconds