antioxidant properties

The antioxidant properties (AP) of 5% aqueous extracts of roasted coffee and its spent grounds were investigated. The antioxidant activity (AA) of these extracts acting on rat liver hepatocytes in vitro was determined using two markers of oxidative stress (OS): the levels of thiobarbituric acid reactive substances and carbonyl groups in proteins. It was demonstrated that all examined extracts exhibited AA, characterized by a reduction in non-enzymatic OS markers.

The antioxidant properties of humic acids of various origins have been investigated (from bio-humus, black soil from Ternopil region, and peat from different regions, such as: Velykyi Liubin, Drohobych and Belarus Republic). Titrimetric analysis has been shown the quantitative composition of the acidic functional groups of the obtained humic acids. According to the data of thermogravimetric analysis, the values of parameters, showing the ratio of their aliphatic to the cyclic part were determined.