Antioxidant activity and free radicals of roasted herbal materials

Abstract

Introduction: Novel raw materials are being constantly searched for chicory coffee, which thanks to their specific composition can influence human health, thus promoting properties and of course the attractive aroma. Prior to their addition herbs – sea buckthorn (Hippophaë rhamnoides L.), rowanberry (Sorbus aucuparia L.), lovage roots (Levisticum officinale Koch) and dandelion (Taraxacum officinale coll.) – are roasted, which may change their antioxidant properties and generate free radicals with pro-oxidative properties.

Keywords

• herbs
• sea buckthorn fruits
• rowanberry
• lovage roots
• dandelion roots
• roasting process
• antioxidant activity
• free radicals