Characterization of antioxidant compounds in Jaffa sweeties and white grapefruits
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61389030%3A_____%2F04%3A00109156" target="_blank" >RIV/61389030:_____/04:00109156 - 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
Characterization of antioxidant compounds in Jaffa sweeties and white grapefruits
Original language description
Antioxidant compounds and the antioxidative activities of new Israeli citrus fruit sweetie [(Oroblanco, pummelo-grapefruit hybrid (Citrus grandis x C. paradisi)] were compared with the better-known white grapefruit. Total and free phenols were determinedwith the Folin-Ciocalteu reagent, phenolic acids (free, esters and glycosides) by HPLC analysis and anthocyanins spectrophotometrically. The antioxidant activities were estimated with two scavenging radicals: 2, 2'-azinobis (3-ethylbenzothiazoline-6-sulfonate)- (ABTS) and nitric oxide (NO). Free radical scavenging properties of sweetie and grapefruit were evaluated by beta-carotene bleaching (beta-carotene). The results of kinetic reactions showed that both fruits differed in their capacities to quenchthese radicals and sweetie showed more antioxidative activity than grapefruit. Trans-hydroxycinnamic acids (caffeic, p-coumaric, ferulic, and sinapic) were more abundant in grapefruits than in sweeties. High correlation was observed b...
Czech name
Charakteristika antioxidačních látek extrahovaných z Jaffa sweeties a bílých grapefruitů
Czech description
Byly srovnány antioxidační vlastnosti nového israelského citrusového plodu sweetie (hybrid Citrus grandis x C. paradisi) s plody bílého grapefruitu. Celkové fenolické látky byly stanoveny Folin-Ciocalteu činidlem, volné, estericky a glykosidicky vázane fenoly pomocí HPLC a anthokyany spektrofotometricky. Oba studované plody měly vysokou koncentraci přírodních antioxidačních látek. Přestože grapefruit obsahoval vyšší obsah kys. kávové, p-kumarové, ferulové a sinapové, celkový antioxidační potenciál byl vyšší ve sweeties. Konzumace tohoto plodu přispěje ke zvýšení příjmu rostlinných antioxidačních látek.
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EF - Botany
OECD FORD branch
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Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2004
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Chemistry
ISSN
0308-8146
e-ISSN
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Volume of the periodical
84
Issue of the periodical within the volume
4
Country of publishing house
GB - UNITED KINGDOM
Number of pages
8
Pages from-to
503-510
UT code for WoS article
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EID of the result in the Scopus database
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