## 3 Results and Discussion
The DPPH radical is one of the few stable and commercially available organic nitrogen radicals, so it is an easy and useful spectrophotometric method for measuring the antioxidant capacity of both pure compounds and complex samples [43, 44]. The FRAP method is conducted in a hydrophilic environment, so it is only suitable for such substances [42]. All of the preparations tested were characterized by significant (\(p<0.05\)) antioxidant properties. This confirms the literature indications according to which methanolic extracts from seeds showed high antioxidant potential determined using the ABTS, DPPH and \begin{table}
\begin{tabular}{c c c c c} \hline  & **PFRT * & **PF70 * & **PSBRT * & **PSB70 * \\ \hline Total polyphenols [mg GAE/g d.b.] & 11.80 \(\pm\) 0.10 c & 13.71 \(\pm\) 0.21 d & 4.01 \(\pm\) 0.03 a & 6.05 \(\pm\) 0.13 b \\ Total flavonoids [mg catechins/g d.b.] & 1.11 \(\pm\) 0.05 b & 1.93 \(\pm\) 0.11 c & 0.13 \(\pm\) 0.08 a & 1.81 \(\pm\) 0.14 c \\ ABTS [umol TROLOX/g d.b.] & 74.6 \(\pm\) 0.5 c & 91.8 \(\pm\) 1.5 d & 27.9 \(\pm\) 0.7 a & 40.0 \(\pm\) 0.8 b \\ DPPH [umol TROLOX/g d.b.] & 9.1 \(\pm\) 0.1 b & 10.9 \(\pm\) 0.2 c & 8.7 \(\pm\) 0.1 a & 10.7 \(\pm\) 0.1 c \\ FRAP [umol TROLOX/g d.b.] & 18.6 \(\pm\) 0.3 b & 23.2 \(\pm\) 0.3 c & 9.8 \(\pm\) 0.3 a & 23.9 \(\pm\) 0.2 d \\ \hline \end{tabular}  
* PERT—preparation of polysaccharides extracted at temp. 25 \({}^{\circ}\)C from milled fenugreek seeds; PF70—preparation of polysaccharides extracted at temp. 70 \({}^{\circ}\)C from milled fenugreek seeds; PSBRT—preparation of polysaccharides extracted at temp. 25 \({}^{\circ}\)C from milled sweet basil seeds; PSB70—preparation of polysaccharides extracted at temp. 70 \({}^{\circ}\)C from sweet basil seeds. d.b.—dry basis. Mean values marked with the same letters in particular rows are not statistically significantly different at \(p<0.05\).  
\end{table} 
Table 2: The antioxidant properties of NSP preparations obtained from milled seeds of fenugreek and sweet basil. FRAP methods for both fenugreek seeds [45; 46; 47] and basil seeds [39; 48; 49]. It should be emphasized that the antioxidant properties of polysaccharide preparations obtained from milled fenugreek and basil seeds have not yet been characterized. In studies presented in the literature, the object of study was not the preparations but only whole or milled seeds from which methanolic/ethanolic extracts were prepared [35; 36]. Furthermore, the differences in the polyphenol and flavonoid content and antioxidant properties of fenugreek and sweet basil seed polysaccharide-protein preparations extracted using water at different temperatures have not been studied in the literature to date. As shown in Table 2, fenugreek seed extracts were characterized by higher (\(p<0.05\)) oxidative activity as determined using the ABTS method compared to basil seed extracts (Table 2). In the case of the determination of antioxidant activity using the DPPH and FRAP methods, it was shown that the differences were due more to the use of a different extraction temperature of the polysaccharides from the seeds than from the raw material. PF70 and PSB70 extracts had higher oxidative activity as determined using the DPPH and FRAP methods than PFFT and PSBRT extracts (Table 2). In summary, it can be concluded from the results obtained (Table 2) that the preparations extracted at 70 \({}^{\circ}\)C from milled fenugreek and sweet basil seeds were characterized by higher antioxidant properties compared to the preparations obtained by extraction at room temperature. It is likely that at the higher temperature, some of the associated bioactive substances were dissociated from the aggregates and, consequently, more bioactive substances were present in the extracts, which was also indicated by the high content of polyphenols and flavonoids in the extracts obtained at 70 \({}^{\circ}\)C.  
The rheological properties of liquid food products can be determined from the flow curve, which is the correlation between shear stress and shear rate [33; 50].