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Determination of total phenolic content, total flavonoid content and FRAP in culinary herbs in relation to harvest time

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F12%3A00184852" target="_blank" >RIV/62156489:43510/12:00184852 - isvavai.cz</a>

  • Result on the web

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    čeština

  • Original language name

    Determination of total phenolic content, total flavonoid content and FRAP in culinary herbs in relation to harvest time

  • Original language description

    In this study there were evaluated total phenolic and flavonoid contents, and ferric reducing antioxidant power (FRAP) of 3 herbs species, that are commonly used in fresh stage (summer savory - Satureja hortensis L., marjoram - Majorana hortensis M. andthyme - Thymus vulgaris L.) in dependence on time of harvest. The total flavonoid content ranged from 2,36 to 4,10 g of catechin equivalents (CE).100g-1 of dry weight (dw) of plant material. The highest average total flavonoids content was ascertained inaerial part of summer savory colected in first harvest (4,10 g CE.100g-1 dw) and the lowest in aerial part of summer savory collected in third harvest (2,36 g CE.100g-1 dw). The highest total flavonoid content was measured by all tested species in plantmaterial harvested in first time of harvest. The highest total phenolic content was estimated in plant material of marjoram harvested in the second time of harvest (6,74 g gallic acid equivalents (GAE).100g-1 dw) and the lowest in aerial

  • Czech name

    Determination of total phenolic content, total flavonoid content and FRAP in culinary herbs in relation to harvest time

  • Czech description

    In this study there were evaluated total phenolic and flavonoid contents, and ferric reducing antioxidant power (FRAP) of 3 herbs species, that are commonly used in fresh stage (summer savory - Satureja hortensis L., marjoram - Majorana hortensis M. andthyme - Thymus vulgaris L.) in dependence on time of harvest. The total flavonoid content ranged from 2,36 to 4,10 g of catechin equivalents (CE).100g-1 of dry weight (dw) of plant material. The highest average total flavonoids content was ascertained inaerial part of summer savory colected in first harvest (4,10 g CE.100g-1 dw) and the lowest in aerial part of summer savory collected in third harvest (2,36 g CE.100g-1 dw). The highest total flavonoid content was measured by all tested species in plantmaterial harvested in first time of harvest. The highest total phenolic content was estimated in plant material of marjoram harvested in the second time of harvest (6,74 g gallic acid equivalents (GAE).100g-1 dw) and the lowest in aerial

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    GC - Plant growing, crop rotation

  • OECD FORD branch

Result continuities

  • Project

  • Continuities

    S - Specificky vyzkum na vysokych skolach

Others

  • Publication year

    2012

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

  • ISSN

    1211-8516

  • e-ISSN

  • Volume of the periodical

    LX

  • Issue of the periodical within the volume

    1

  • Country of publishing house

    CZ - CZECH REPUBLIC

  • Number of pages

    6

  • Pages from-to

    167-172

  • UT code for WoS article

  • EID of the result in the Scopus database