Antioxidant potential of kvasses

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dc.contributor.authorAmarowicz, R.
dc.contributor.authorJaniak, M.
dc.contributor.authorZannini, Emanuele
dc.contributor.authorArendt, Elke K.
dc.contributor.funderNarodowe Centrum Badań i Rozwojuen
dc.contributor.funderHorizon 2020en
dc.date.accessioned2020-02-24T12:57:11Z
dc.date.available2020-02-24T12:57:11Z
dc.date.issued2019
dc.date.updated2020-02-24T11:29:03Z
dc.description.abstractThis study was aimed at determination of antioxidant capacity of commercial kvasses. Four different beverages (“Obolon”, “Wileński”, “Gubernija”, and Eko-Natura”) were purchased in local shops in Poland, one beverage (“Brottrunk Biovegan”) originated from the German market. Antioxidan capacity of the beverages was investigated using ABTS, FRAP, and DPPH assays. The content of total phenolic compounds was determined using a FolinCiocalteu’s phenol reagent. The profile of phenolic compounds were determined using an HPLC method. The content of total phenolics ranged from 0.083 to 0.372 mg/ml; the TEAC values from 0.133 to 1.001 μmol Trolox/ml; the FRAP values from 0.893 to 3.079 μmol Fe2+/ml. The antiradical activity against DPPH radical ranged from 0.097 to 0.463 μmol Trolox/ml. A strong correlation was noted between the contents of total phenolics and results of antioxidant assays. The presence of benzoic acid in one beverage was confirmed using the HPLC method.en
dc.description.sponsorshipNarodowe Centrum Badań i Rozwoju (JPI HDHL Food Processing for Health - Food Fermentations for Purpose: Health Promotion and Biopreservation)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationAmarowicz, R., Janiak, M., Zannini, E., Arendt, E. K. (2019) 'Antioxidant potential of kvasses', Bulgarian Chemical Communications, 51 (Special Issue-A), pp. 239-244. Available at: http://www.bcc.bas.bg/BCC_Volumes/Volume_51_Special_A_2019/E-pdf-ready/BCC-51-A-2019-239-244-Amarowicz-E1.pdf (Accessed: 24 February 2020)en
dc.identifier.endpage244en
dc.identifier.issn0861-9808
dc.identifier.issn0324-1130
dc.identifier.issuedSpecial Issue-Aen
dc.identifier.journaltitleBulgarian Chemical Communicationsen
dc.identifier.startpage239en
dc.identifier.urihttps://hdl.handle.net/10468/9692
dc.identifier.volume51en
dc.language.isoenen
dc.publisherBulgarian Academy of Sciences, Union of Chemists in Bulgariaen
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::CSA/696300/EU/The second coordination and support action for the JPI Healthy Diet for a Healthy Life/CSA JPI HDHL 2.0en
dc.relation.urihttp://www.bcc.bas.bg/BCC_Volumes/Volume_51_Special_A_2019/E-pdf-ready/BCC-51-A-2019-239-244-Amarowicz-E1.pdf
dc.relation.urihttp://www.bcc.bas.bg/index.html
dc.rights© 2019, Bulgarian Academy of Sciences, Union of Chemists in Bulgaria.en
dc.subjectFermentationen
dc.subjectBeveragesen
dc.subjectKvassen
dc.subjectAntioxidant activityen
dc.subjectPhenolic compoundsen
dc.subjectHPLCen
dc.titleAntioxidant potential of kvassesen
dc.typeArticle (peer-reviewed)en
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