抽象的

Antioxidant Interactions Between Polyphenols and Other Bioactive Compounds

Aleksandra Sentkowska

During the recent years, there has been significant growing customer interest in healthy nutrition and natural foods without artificial additives. On the other hand, it is still observed growing demand for dietary supplements and functional foods. This results in the appearance of the food market with all sorts of pro-health additives to improve the quality of the offered product. The problem is that not every addition has a positive effect on the quality of the product, which is particularly visible in the antioxidant capacity of the tested food samples. The aim of this work was to evaluate the antioxidant interactions between the main bioactive compounds present in food such as: polyphenols, vitamins B, selenium compounds and others to predict their impact on antioxidant activity of the sample. We focused on samples that are well known and often consumed such as green and black tea, beetroot juice This was done using well known antioxidant assays such as DPPH assay, CUPRAC or Folin-Ciocalteu method.