Antioxidative activity of selected component of diet

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024349" target="_blank" >RIV/60461373:22330/10:00024349 - 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
Antioxidative activity of selected component of diet
Original language description
The antioxidant capacity of savory (Satureja montana L.) and sage (Salvia officinalis L.) extracts was determined by the DPPH radical method calibrated with ascorbic acid. The antioxidant capacity of dried savory, savory extracts and ?-tocopherol was also evaluated during lard autoxidation by the Schaal test at 60°C, and the activity of savory and sage extracts was determined in heated lard at 180°C. Because of the different polarity of the extracted compounds, different solvents were used. The best activity determined by the DPPH test was found in the extract of sage extracted by an aqueous solution of sodium hydroxide. About half the activity compared with this extract was found in extracts of sage extracted by water or an aqueous solution of hydrochloric acid. The best ability to inhibit autooxidation, determined by the Schaal test at 60°C, was found in diethyl ether and acetone extracts of savory. Dried savory and its water extracts showed similar ability to prevent the autooxidati
Czech name
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Czech description
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Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
XVI. International Conference on current issues of cultivation, manufacturing and usage of medicinal, aromatic and spicy plants
ISBN
978-80-213-2121-2
ISSN
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e-ISSN
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Number of pages
9
Pages from-to
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Publisher name
ČZU v Praze
Place of publication
Praha
Event location
Praha
Event date
Jan 1, 2010
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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