The stability of rutin and chlorogenic acid during the processing of black elder (Sambucus nigra) inflorescence
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F67179843%3A_____%2F11%3A00365056" target="_blank" >RIV/67179843:_____/11:00365056 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1556/AAlim.2010.0010" target="_blank" >http://dx.doi.org/10.1556/AAlim.2010.0010</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1556/AAlim.2010.0010" target="_blank" >10.1556/AAlim.2010.0010</a>
Alternative languages
Result language
angličtina
Original language name
The stability of rutin and chlorogenic acid during the processing of black elder (Sambucus nigra) inflorescence
Original language description
Black elder inflorescence is a rich source of two biologically active components, rutin and chlorogenic acid. The stability of rutin and chlorogenic acid during drying and the long-term storage of black elder inflorescence were analysed in this study. The rutin content was determined by capillary electrophoresis using solid-phase extraction. HPLC was used for the determination of chlorogenic acid. The contents of rutin and chlorogenic acid revealed no statistically significant changes when dried at temperatures of 22 degrees C and 30 degrees C. The significant decrease in contents of both studied compounds was found at a drying temperature of 50 degrees C. The decrease in content of rutin was about 20%, in chlorogenic acid about 12%.The content of bothstudied compounds also decreased after long-term storage (at a temperature of 22 degrees C for one year). The decrease in content of rutin was greater than that of chlorogenic acid.
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
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/GA525%2F05%2F2546" target="_blank" >GA525/05/2546: The influence of selected factors on the content of flavonoids and other phenolic compounds in some medical plants</a><br>
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
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
Acta Alimentaria
ISSN
0139-3006
e-ISSN
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Volume of the periodical
40
Issue of the periodical within the volume
3
Country of publishing house
HU - HUNGARY
Number of pages
8
Pages from-to
327-334
UT code for WoS article
000294636600003
EID of the result in the Scopus database
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