Impact of extraction solvents on evaluation of antioxidant activity of spelt andbuckwheat flours.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F11%3APU93937" target="_blank" >RIV/00216305:26310/11:PU93937 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Impact of extraction solvents on evaluation of antioxidant activity of spelt andbuckwheat flours.
Original language description
Spelt, buckwheat and generally cereals (or pseudocereals) are a basic part of human diet. Most of spelts and buckwheats positive effects on human health are attributed to the presence of bioactive compounds, especially essential amino acids, B group vitamins, minerals and dietary fibre. In addition, cereals are also an important source of phenolic compounds with multiple biological effects, including antioxidant activity.The aim of the presented work was to compare five different solvent systems, i.e.,absolute ethanol, 50 % ethanol in water (v/v), 50% acetone in water (v/v), 20% acetone in water (v/v) and distilled water, for their extraction efficacies towards spelt and buckwheat antioxidants from flours.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů