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
—