Effect of different drying processes on an antioxidant potential of three species of the Lamiaceae family
Introduction: Spice plants are a rich source of biologically active compounds. Processes of drying, limits the development of microorganisms and biochemical reactions in raw herbs, at the same time modifies their chemical composition.
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| Format: | Article |
| Language: | English |
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Sciendo
2021-03-01
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| Series: | Herba Polonica |
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| Online Access: | https://doi.org/10.2478/hepo-2021-0004 |
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Article |
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doaj-5d13a3e4bb754087a718ef66822924652021-09-06T19:22:18ZengSciendoHerba Polonica2449-83432021-03-0167181710.2478/hepo-2021-0004Effect of different drying processes on an antioxidant potential of three species of the Lamiaceae familyKwaśniewska-Karolak Izabella0Mostowski Radosław1Faculty of Biotechnology and Food Sciences, Łódź University of Technology, Stefanowskiego 4/10, 90-924 Łódź, PolandFaculty of Biotechnology and Food Sciences, Łódź University of Technology, Stefanowskiego 4/10, 90-924 Łódź, PolandIntroduction: Spice plants are a rich source of biologically active compounds. Processes of drying, limits the development of microorganisms and biochemical reactions in raw herbs, at the same time modifies their chemical composition.https://doi.org/10.2478/hepo-2021-0004dryingherbsantioxidant activityascorbic acidchlorophyll |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
Kwaśniewska-Karolak Izabella Mostowski Radosław |
| spellingShingle |
Kwaśniewska-Karolak Izabella Mostowski Radosław Effect of different drying processes on an antioxidant potential of three species of the Lamiaceae family Herba Polonica drying herbs antioxidant activity ascorbic acid chlorophyll |
| author_facet |
Kwaśniewska-Karolak Izabella Mostowski Radosław |
| author_sort |
Kwaśniewska-Karolak Izabella |
| title |
Effect of different drying processes on an antioxidant potential of three species of the Lamiaceae family |
| title_short |
Effect of different drying processes on an antioxidant potential of three species of the Lamiaceae family |
| title_full |
Effect of different drying processes on an antioxidant potential of three species of the Lamiaceae family |
| title_fullStr |
Effect of different drying processes on an antioxidant potential of three species of the Lamiaceae family |
| title_full_unstemmed |
Effect of different drying processes on an antioxidant potential of three species of the Lamiaceae family |
| title_sort |
effect of different drying processes on an antioxidant potential of three species of the lamiaceae family |
| publisher |
Sciendo |
| series |
Herba Polonica |
| issn |
2449-8343 |
| publishDate |
2021-03-01 |
| description |
Introduction: Spice plants are a rich source of biologically active compounds. Processes of drying, limits the development of microorganisms and biochemical reactions in raw herbs, at the same time modifies their chemical composition. |
| topic |
drying herbs antioxidant activity ascorbic acid chlorophyll |
| url |
https://doi.org/10.2478/hepo-2021-0004 |
| work_keys_str_mv |
AT kwasniewskakarolakizabella effectofdifferentdryingprocessesonanantioxidantpotentialofthreespeciesofthelamiaceaefamily AT mostowskiradosław effectofdifferentdryingprocessesonanantioxidantpotentialofthreespeciesofthelamiaceaefamily |
| _version_ |
1717772246126166016 |