Musts with Increased Lignan Content Through Addition of Lignan Extracts

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F86652079%3A_____%2F17%3A00479264" target="_blank" >RIV/86652079:_____/17:00479264 - isvavai.cz</a>
Alternative codes found
RIV/00216224:14110/17:00097079 RIV/62156489:43510/17:43912699 RIV/00027022:_____/17:00000664
Result on the web
<a href="http://dx.doi.org/10.1007/s11947-017-1911-6" target="_blank" >http://dx.doi.org/10.1007/s11947-017-1911-6</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s11947-017-1911-6" target="_blank" >10.1007/s11947-017-1911-6</a>

Result language
angličtina
Original language name
Musts with Increased Lignan Content Through Addition of Lignan Extracts
Original language description
Red and white grape musts were enriched with 7-hydroxymatairesinol (HMR), which is the main lignan contained in spruce knots. Lignan enrichment was achieved by adding a spruce knot ethanol extract. Enriched musts were stored for 12 months and during storage must samples were periodically analyzed for HMR and alpha-conidendrin content, antioxidant activity, total polyphenols, and anti-mutagenicity. The data were statistically evaluated in order to determine the influence of grape type, quantity of added lignan extracts, addition of sugar, method of preservation and storage time on the quantity of lignans added, antioxidant activity, total polyphenols, and anti-mutagenicity. Lignan content was significantly influenced by the addition of lignan extracts. After storage, lignan content had changed only moderately and the added lignans were stable in the stored musts. Total polyphenol content and antioxidant activity of grape musts were significantly increased by the type of must grape and by thermomaceration. Thermomacerated red musts exhibited higher anti-mutagenicity compared to thermomacerated white musts, independent of lignan addition
Czech name
—
Czech description
—

Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
10511 - Environmental sciences (social aspects to be 5.7)

Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)