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Bog bilberry phenolics, antioxidant capacity and nutrient profile

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61389030%3A_____%2F16%3A00458503" target="_blank" >RIV/61389030:_____/16:00458503 - isvavai.cz</a>

  • Alternative codes found

    RIV/61989592:15310/16:73582362

  • Result on the web

    <a href="http://dx.doi.org/10.1016/j.foodchem.2016.01.062" target="_blank" >http://dx.doi.org/10.1016/j.foodchem.2016.01.062</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.foodchem.2016.01.062" target="_blank" >10.1016/j.foodchem.2016.01.062</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Bog bilberry phenolics, antioxidant capacity and nutrient profile

  • Original language description

    Phenolics and nutrient profiles of bog bilberry (Vaccinium uliginosum L.) collected from high mountain pastures in northeast Anatolia (Turkey) were examined for the first time in this study. The major soluble sugar identified in the berry was fructose, following by glucose, and the main organic acid identified was citric acid, followed by malic acid. Eleven phenolic acids and 17 anthocyanin 3-glycosides were identified and quantified. Caffeic acid in the free and glycoside forms and syringic acid in the ester form were the major phenolic acids, and the major individual anthocyanin present in the berry was malvidin 3-glucoside (24%). The highest total phenolics and anthocyanin contents were obtained from the anthocyanin fraction in conjunction with the highest antioxidant capacity, followed by the polyphenolic and aqueous fractions, FRAP, ORAC and DPPH, in that order. Our findings can be used to compare bog bilberry with other Vaccinium berries and to help clarify the relative potential health benefits of different berries.

  • Czech name

  • Czech description

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

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2016

  • 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

    201

  • Issue of the periodical within the volume

    JUN 15

  • Country of publishing house

    NL - THE KINGDOM OF THE NETHERLANDS

  • Number of pages

    11

  • Pages from-to

    339-349

  • UT code for WoS article

    000369494300047

  • EID of the result in the Scopus database