Antioxidant capacity, scavening radical activity and selected chemical composition of native apple cultivars from central Europe
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F11%3A00174369" target="_blank" >RIV/62156489:43510/11:00174369 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1111/j.1745-4557.2011.00387.x" target="_blank" >http://dx.doi.org/10.1111/j.1745-4557.2011.00387.x</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/j.1745-4557.2011.00387.x" target="_blank" >10.1111/j.1745-4557.2011.00387.x</a>
Alternative languages
Result language
angličtina
Original language name
Antioxidant capacity, scavening radical activity and selected chemical composition of native apple cultivars from central Europe
Original language description
The main aim of this study was to focus on 10 typical native apple cultivars from Central Europe and to determine the basic characteristics such as dry matter, soluble solid content, titrable acidity, the content of pectins, phenolics, ascorbic acid, antioxidant capacity and the scavenging effect of 10% apple fruit extracts on hydroxyl radical, nitric oxide and superoxide radical in them. In our experiments, it was found out that the highest content of organic acids was shown by the "Jeptiska" cultivar(5.40 g/kg of FM). As far as the content of pectins was concerned, the highest levels were found out in the "Strymka" cultivar (32.60 g/kg FM). In case of total phenolic content, antioxidant capacity, ascorbic acid content and scavenging activity of reactive oxygen species (hydroxyl radical, nitric oxide and superoxide anion), high efficiency was determined in the local cultivars, namely, in "Matcino," "Panenske ceske" and "Strymka."
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CB - Analytical chemistry, separation
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Food Quality
ISSN
0146-9428
e-ISSN
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Volume of the periodical
34
Issue of the periodical within the volume
3
Country of publishing house
US - UNITED STATES
Number of pages
8
Pages from-to
187-194
UT code for WoS article
291400900005
EID of the result in the Scopus database
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