Antioxidant activity of buckwheat leaves. Biologically-active phytochemicals in food.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F01%3A00000038" target="_blank" >RIV/00027022:_____/01:00000038 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Antioxidant activity of buckwheat leaves. Biologically-active phytochemicals in food.
Original language description
Antioxidant activity of buckwheat leaves in concentration of 0-15 % was tested using Schaal oven test at 70°C with gravimetric indication and Oxipres method with initial pressure 0.5 MPa and temperature 100°C. Lard was used as lipid substrate. Protectionfactors increased with increasing leaves amount and reached value 4.1 for 15 % leaves addition. The results of both testing methods were comparable. Statistically significant relationships between total phenolics contents as well as rutin contents and antioxidant activities of buckwheat samples were found. No such relationship existed between tocol contents and antioxidant activities of the tested samples. Besides the model samples real biscuits with 30 % fat content and with 0-15 % buckwheat leaves addition (related to fat content) were prepared and their antioxidant activities determined by Oxipres method. Protection factor rose with increasing leaves addition, the value found for 15 % leaves addition amounted to 1.6. n, the value fo
Czech name
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Czech description
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Project
<a href="/en/project/EP0960006255" target="_blank" >EP0960006255: Functional Food Development</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2001
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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