Vedecký časopis - archív

46 2007

Journal of Food and Nutrition Research
Súhrny čísla 1 / 2007

Determination of the antioxidant activity of Ginkgo biloba leaves extract
Journal of Food and Nutrition Research, 46, 2007, č. 1, s. 15-19

Štefan Schmidt, Institute of Biotechnology and Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, SK-812 37 Bratislava, Slovakia. tel.: 00421 2 59325 556. E-mail:

Súhrn: Nowadays, there is a growing interest in using natural antioxidants rather than synthetic ones. In this study, the antioxidant activity of Ginkgo biloba’s active compounds was investigated by addition of its extracts in vegetable oils. The rate of oxidation was determined by Oxidograph apparatus at the temperature of 110 °C. The collected leaves of Ginkgo biloba were extracted with ethanol and their antioxidant activity was compared with the commercial extract of Ginkgo biloba and also with the synthetic antioxidant BHT. It was found out, that both of ginkgo extracts demonstrated an antioxidant activity, but it was lower than the antioxidant activity of BHT.

Kľúčové slová: Ginkgo biloba; antioxidants; flavonoids; oils; extracts

Na stiahnutie:
  jfnr07-1-p015-019-zahradnikova.pdf (PDF, 95.48 Kb, 3708x)