| Abstract [eng] |
Phenolic acids such as hydroxybenzenecarboxylic and hydroxycinnamic acids possess good antimicrobial and antioxidant properties, anti-inflammatory and anti-inflammatory effects, as well as effects on the cardiovascular system. However, these compounds are unstable, sensitive to heat, alkaline, oxidation and light, and therefore quickly lose their beneficial properties. The aim of this research is the preservation of phenolic acids and natural extracts components antioxidant activity by their adsorption on cationic polysaccharides. It has been established that vanillic, caffeic, chlorogenic and rosmarinic acids as well as the chlorogenic acid isomers present in artichoke and green coffee bean extracts could form ionic complexes with cross-linked cationic starch or chitosan in water. Moreover, the complexes of cationic starch derivatives or chitosan and vanillic, caffeic, chlorogenic and rosmarinic acids as well as the chlorogenic acid isomers included in natural extracts exhibit the prolonged antioxidant activity which is related with the gradual desorption of phenolic acids from microgranules or particles of obtained complexes. The obtained chitosan and green coffee bean extract complex powder has been applied in the preparation of antioxidant herbal tea bag prototype. Herbal tea packaging bags containing chitosan and green coffee bean extract complex exhibit an antioxidant effect and enriches the aqueous extracts of herbal teas with phenolic compounds as well as chlorogenic acid isomers. |
