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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

  • DOI - Digital Object Identifier

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

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

  • 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

  • EID of the result in the Scopus database