The effect of concentration on the antioxidant activity of selected culinary herbs

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F13%3A43896558" target="_blank" >RIV/60461373:22330/13:43896558 - isvavai.cz</a>
Alternative codes found
RIV/60460709:41210/13:62242
Result on the web
<a href="http://dx.doi.org/10.5897/JMPR12.638" target="_blank" >http://dx.doi.org/10.5897/JMPR12.638</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5897/JMPR12.638" target="_blank" >10.5897/JMPR12.638</a>

Result language
angličtina
Original language name
The effect of concentration on the antioxidant activity of selected culinary herbs
Original language description
Antioxidant activity of selected widely used culinary herbs (oregano, Greek oregano, marjoram, summer savory, rosemary and two varieties of leafy parsley) was monitored to see the effect of increasing herb content on the inhibition of pork lard oxidation. The activity of tested dry herbs was significant (protection factors were from 1.7 to 11.4) and linearly increased at all range of concentrations from 10 to 100 g/kg. No prooxidant effect occurred under the Schaal test conditions. The antioxidant activity of plants decreased in the following order: marjoram } Greek oregano } flat parsley } rosemary } summer savory } curly parsley } oregano, which did not correspond clearly with their total phenolics content.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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