Перегляд за Автор "Yasinska, Iryna"

Зараз показуємо 1 - 7 з 7

Antioxidant activity of extracts from plants growing in Ukraine
(2013) Ivanova, Victoria; Yasinska, Iryna
Raw materials of some plants growing in Ukraine – the roots of Arctium lappa L., Glycyrrhíza glabra L., Sanguisorba officinalis L., the fruits of Rosa cinnamomea L.- were been used to investigation of its antioxidant properties. The total phenolic content of prepared aqueous extracts was determined using Folin-Ciocalteu reagent; it ranged from 43.2±2.09 to 98.5±4.01 mg GAE per 100 ml of the extract. The highest vitamin C content was found in the extracts from the rose hips and the great burnet roots - 8.94±0.234 and 7,68±0.341 mg / 100 ml of extract, respectively. Free radical scavenging capacity of the extracts was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH). It ranged from 0.60± 0.0178 to 8.45± 0.26 mM of the ascorbic acid equivalent (AAE) antioxidant capacity per 100 ml of the extract. The highest antioxidant activity was determined for the extract of great burnet roots. The results showed that tested extracts possess potent antioxidant activity and may be considered as natural source of antioxidants.
Free radical scavenging activity, phenolic and ascorbic acid content of juice drinks with phytoextracts
(2013) Ivanova, Victoria; Yasinska, Iryna; Chizhuk, Olena
The interest in the preventive properties of dietary chemicals has increased in recent years. Our goal was to develop new kinds of juice drinks with phytoextracts that can potent antioxidant activity.
Impact of germination conditions on antioxidant properties and protein content in lentils (Lens culinaris) of Ukrainian cultivars
(2018) Yasinska, Iryna; Ivanova, Victoria
Changes in the free radical scavenging activity, the yield of phenolic compounds, ascorbic acid and proteins content in lentil seeds of two Ukrainian cultivars were determined during the germination period under different light conditions. Our results demonstrate that germinated lentil seeds both cultivars have advantages over non-germinated and can be useful in functional food technologies.
Improving nutritional quality and antiradical activity of buckwheat by germination
(2022) Yasinska, Iryna; Ivanova, Victoria
Germination is an effective biotechnological process for improving nutritional quality of grains and seeds. The aim of our study was to determine the influence of germination on antioxidant activity and chemical composition in buckwheat (Fagopyrum esculentum) grains of Ukrainian varieties.
Investigation of antioxidant properties of extracts from selected medicinal plants
(2013) Yasinska, Iryna; Ivanova, Victoria
The aim of the work was investigation of antioxidant compounds content in extracts from plant materials, evaluation of their antiradical activity to determine the possibility of their using in different brunches of food industry as а functional ingredients or dietary supplements. Метою роботи було вивчення вмісту антиоксидантів в екстрактах з рослинної сировини, оцінка їх антирадикальної активності, визначення можливості використання їх в різних галузях харчової промисловості у якості функціональних інгредієнтів або харчових добавок.
The influence of Sinapis alba germinated seeds on nutrition value of functional foods
(2019) Yasinska, Iryna; Ivanova, Victoria
Aromatic plants are traditionally used for preparing foods to give it gorgeous flavors. The aim of this study was to determine the chemical composition and antioxidant activity of germinated seeds of white mustard (Sinapis alba) grown in Ukraine, their nutrition values and possibility of their usage in manufacturing of functional foods. The white mustard germinated seeds can be used as sources of valuable components for the manufacture of functional foods for prevention of oxidation-associated processes. Пряно-ароматичні рослини традиційно використовують для приготування їжі з метою надання стравам особливого смаку та аромату. Метою цього дослідження було визначення хімічного складу та антиоксидантної активності пророщеного насіння білої гірчиці (Sinapis alba), вирощеного в Україні, дослідження його харчової цінності та можливості використання у виробництві функціональних харчових продуктів. Визначено, що пророщене насіння гірчиці білої є перспективним для використання у якості джерела цінних компонентів антиоксидантної дії для виготовлення продуктів функціонального спрямування.
Using of germinated seeds and grains in the technology of functional biscuits
(2018) Yasinska, Iryna; Ivanova, Victoria
Studies have shown that the use of supplements from germinated seeds allows not only increasing the nutritional value of traditional products, but also to gives them new flavoring shades. In high-fat foods recipes, the use of such supplements is an effective method for preventing fat oxidation due to the high content of antioxidants.