Basil – a comparison of the total phenolic content and antioxidant activity in selected cultivars
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F21%3A85529" target="_blank" >RIV/60460709:41210/21:85529 - isvavai.cz</a>
Result on the web
<a href="https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1585/1817" target="_blank" >https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1585/1817</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5219/1585" target="_blank" >10.5219/1585</a>
Alternative languages
Result language
angličtina
Original language name
Basil – a comparison of the total phenolic content and antioxidant activity in selected cultivars
Original language description
During the lifetime, the human body forms a considerable number of free radicals damaging DNA, cell membranes, and their components. A wider application of basil (Ocimum basilicum) could help to prevent the formation of free radicals and to remove them from the human body. Therefore, determination of antioxidant activity and total content of phenolic substances in selected cultivars of basil in a fresh and frozen state and the mixture with another plant in the fresh and refrigerated state was performed. The total content of phenolic substances in basil was established by the spectrophotometric Folin-Ciocalteu method. DPPH spectrophotometric method was used to analyze the antioxidant activity. The results have shown statistically significant differences between basil cultivars under the same growing conditions. After the storage in cold temperatures, all mixtures showed a reduction in the antioxidant activity and total content of phenolic substances. The mixture of basil and mint performed the highest
Czech name
—
Czech description
—
Classification
Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
—
OECD FORD branch
10511 - Environmental sciences (social aspects to be 5.7)
Result continuities
Project
<a href="/en/project/LM2018100" target="_blank" >LM2018100: Infrastructure for Promoting Metrology in Food and Nutrition in the Czech Republic</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Potravinárstvo
ISSN
1337-0960
e-ISSN
1337-0960
Volume of the periodical
15
Issue of the periodical within the volume
2021
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
8
Pages from-to
445-452
UT code for WoS article
—
EID of the result in the Scopus database
2-s2.0-85108544713