Effects of different factors on concentration of functional components of Aronia and Saskatoon berries
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68081715%3A_____%2F20%3A00510330" target="_blank" >RIV/68081715:_____/20:00510330 - isvavai.cz</a>
Result on the web
<a href="http://hdl.handle.net/11104/0303356" target="_blank" >http://hdl.handle.net/11104/0303356</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s11130-019-00780-4" target="_blank" >10.1007/s11130-019-00780-4</a>
Alternative languages
Result language
angličtina
Original language name
Effects of different factors on concentration of functional components of Aronia and Saskatoon berries
Original language description
Effects of different factors on the content of phenolics, anthocyanins, antioxidants and colour parameters in two varieties of Aronia and three varieties of Saskatoon berries were evaluated. The berries were extracted by dynamic solvent extraction using three different solvents (water, 50% ethanol (v/v) and dimethyl sulfoxide) and subsequently analysed by ultraviolet visible near infrared spectroscopy and electron paramagnetic resonance followed by chemometric analysis. The results obtained show that, dimethyl sulfoxide was the most appropriate for berries functional components isolation, and among the studied berries, Aronia exhibited the highest contents of phenolics. Besides that, varieties of Aronia melanocarpa Viking and of Amelanchier lamarckii Ballerina were selected as the cultivars with high contents of functional components. Satisfactory differentiation of berries was achieved according to extraction solvent, fruit type, variety and production years. The results obtained reveal that, phytochemical composition of Aronia and Saskatoon berries may vary depending on genotypic factors, climate, growing conditions as well as on extraction method used for their assessment. Sample processing, genotypic and seasonal factors had significant effect on the concentration of naturally occurring compounds in berries.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
10406 - Analytical chemistry
Result continuities
Project
<a href="/en/project/GA19-00742S" target="_blank" >GA19-00742S: Supercritical water to treat fused silica capillaries: advanced etching techniques and refined applications</a><br>
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Plant Foods for Human Nutrition
ISSN
0921-9668
e-ISSN
—
Volume of the periodical
75
Issue of the periodical within the volume
1
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
6
Pages from-to
83-88
UT code for WoS article
000518788800012
EID of the result in the Scopus database
2-s2.0-85076891065