Content of phenolic compounds in herbs used in the Czech Republic

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F14%3A00222696" target="_blank" >RIV/62156489:43210/14:00222696 - isvavai.cz</a>
Result on the web
<a href="http://www.ifrj.upm.edu.my/21%20%2804%29%202014/32%20IFRJ%2021%20%2804%29%202014%20Eva%20036.pdf" target="_blank" >http://www.ifrj.upm.edu.my/21%20%2804%29%202014/32%20IFRJ%2021%20%2804%29%202014%20Eva%20036.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Content of phenolic compounds in herbs used in the Czech Republic
Original language description
Herbs are recognized as sources of natural antioxidants and thus play a significant role in the chemoprevention of diseases resulting from lipid peroxidation. The Trolox equivalent antioxidant capacities (TEAC) and phenolic contents of the aqueous extracts of 17 spices from 6 botanical families grown in the Czech Republic were investigated. The herbs were extracted by means of different extraction techniques. Classical solvent extraction (Randall extraction), ultrasonication, maceration and shaking wereused and compared. The antioxidant capacity (AC) was estimated by method based on ABTS free radical scavenging abilities. Qualitative and quantitative analyses of major phenolics were conducted by reverse-phase ultrahigh-performance liquid chromatography (RP-UHPLC).
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
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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