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The amount of active hydrogen in selected juices and teas on the Slovenian market
ID
Poljšak, Borut
(
Avtor
)
PDF - Predstavitvena datoteka,
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(226,89 KB)
MD5: F0C477701F04B4CB59982EB93454EB23
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Izvleček
The ageing process is influenced by increased oxidative stress, which causes damage to cellular components, such as DNA, proteins and lipids. Many studies claim that use of antioxidant might prevent intracellular oxidative damage formation and thus decrease the incidence of age related diseases (cancer, cardiovascular diseases, cataract...). The level of endogenous antioxidants cannot be deliberately increased. However, the level of exogenous antioxidants intake can be increased by consuming more fruit, vegetables or their juices, which are a rich source of many different antioxidants. Today consumers are aware of a healthy way of living, thus the antioxidant status of a product can be important information in the decision of purchase. We measured the antioxidant status in selected fruit juices and teas. Since each exogenous antioxidant (vitamin C, E, beta carotene) prevents oxidation or quenches free radicals by donating one electron or H- . For this reason the amount of active H (H- ) was determined as an indicator of the total antioxidant potential. Besides, the intake of H- with natural products is better than with synthetic ones, because fruits and vegetables contain many different antioxidants which can regenerate each other. It was concluded that the total antioxidant potential, measured as the relative amount of H- (partial H pressure), is a better indicator of the antioxidant status of a specific food product, than the determination of only one specific antioxidant, eg. vitamin C, E or beta carotene. The results indicate significant differences in the rH level among different drinks. The highest value of active hydrogen was determined in tomato juice, red grapes juice, carrot, blackcurrant, nectar of strawberry, apple and grapes, orange juice, pineapple juice, sour cherry nectar and blueberry tea. There is much active hydrogen also in the pear nectar, apricot nectar, peach nectar, banana nectar, nectar made of seven juices and five mashes, but these are with added synthetic antioxidants (ascorbic acid) that contribute to the increased value of active hydrogen. The antioxidant potential of teas is lower than the antioxidant potential of the majority of juices. However, the portion of active hydrogen is in all selected beverages is much larger than in potable water.
Jezik:
Angleški jezik
Ključne besede:
active H
,
antioxidants
,
oxidative stress
,
juices
,
tea
Tipologija:
1.01 - Izvirni znanstveni članek
Organizacija:
ZF - Zdravstvena fakulteta
Leto izida:
2008
Št. strani:
Str. 58-65
Številčenje:
Vol. 2, no. 1
PID:
20.500.12556/RUL-113091
UDK:
613.2:543.637:641.87
ISSN pri članku:
1854-0678
COBISS.SI-ID:
2591851
Datum objave v RUL:
02.12.2019
Število ogledov:
1039
Število prenosov:
164
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Objavi na:
Gradivo je del revije
Naslov:
Sanitarno inženirstvo
Založnik:
Inštitut za sanitarno inženirstvo, Zbornica sanitarnih inženirjev Slovenije
ISSN:
1854-0678
COBISS.SI-ID:
216969216
Licence
Licenca:
CC BY-NC-ND 4.0, Creative Commons Priznanje avtorstva-Nekomercialno-Brez predelav 4.0 Mednarodna
Povezava:
http://creativecommons.org/licenses/by-nc-nd/4.0/deed.sl
Opis:
Najbolj omejujoča licenca Creative Commons. Uporabniki lahko prenesejo in delijo delo v nekomercialne namene in ga ne smejo uporabiti za nobene druge namene.
Začetek licenciranja:
02.12.2019
Sekundarni jezik
Jezik:
Slovenski jezik
Ključne besede:
aktivni vodik
,
antioksidanti
,
oksidativni stres
,
sadni sokovi
,
čaji
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