The effect of different heat treatments of camelina (Camelina sativa) seeds on the phenolic profile and antioxidant activity of their hydrolyzed extracts was investigated. Heat treatment affected total phenol contents and also the quantities of individual phenolic compounds in extracts. Phenolics in unheated camelina seeds existed in bound rather than in free form. The temperature at 160 °C was required for release of insoluble bound phenolics. The best reducing power and alkyl peroxyl radical scavenging in the emulsion expressed phenolics which were bound to the cell wall, while the best iron chelators and and 2,2-diphenyl-1-picrylhydrazyl (DPPH•) radical scavengers were found to be those present in free form. The heat treatment of seeds up to 120 °C increased the reducing power and DPPH• radical scavenging ability of extracts, but negatively affected iron chelating ability and their activity in an emulsion against alkyl peroxyl radicals.
COBISS.SI-ID: 3934072
In the article we have presented the results of the anthocyanins content in the bilberries and bluberries from Slovenia, other flavonoids, phenolic acids and a stilbene, trans-resverastrol, and showed that with all the parameters a picking location can be determined with a 100 % of accuracy. Antioxidant activity of the obtained extracts were also presented and we showed that anthocyans are the main compounds in the extracts resposible for such activity.
COBISS.SI-ID: 3921528
Solubilization of dehydroascorbic acid dimer, the commercially available form of oxidized vitamin C, at pH bellow 5, results in the formation hydrated dimeric species. Hydrated dimmeric species, that are interconvertible, are only partially transformed into dehydroascorbic acid monomer.
COBISS.SI-ID: 3921272