Antioxidant activity of buckwheat leaves. Biologically-active phytochemicals in food.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F01%3A00000038" target="_blank" >RIV/00027022:_____/01:00000038 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Antioxidant activity of buckwheat leaves. Biologically-active phytochemicals in food.

Popis výsledku v původním jazyce

Antioxidant activity of buckwheat leaves in concentration of 0-15 % was tested using Schaal oven test at 70°C with gravimetric indication and Oxipres method with initial pressure 0.5 MPa and temperature 100°C. Lard was used as lipid substrate. Protectionfactors increased with increasing leaves amount and reached value 4.1 for 15 % leaves addition. The results of both testing methods were comparable. Statistically significant relationships between total phenolics contents as well as rutin contents and antioxidant activities of buckwheat samples were found. No such relationship existed between tocol contents and antioxidant activities of the tested samples. Besides the model samples real biscuits with 30 % fat content and with 0-15 % buckwheat leaves addition (related to fat content) were prepared and their antioxidant activities determined by Oxipres method. Protection factor rose with increasing leaves addition, the value found for 15 % leaves addition amounted to 1.6. n, the value fo

Název v anglickém jazyce

Antioxidant activity of buckwheat leaves. Biologically-active phytochemicals in food.

Popis výsledku anglicky

Antioxidant activity of buckwheat leaves in concentration of 0-15 % was tested using Schaal oven test at 70°C with gravimetric indication and Oxipres method with initial pressure 0.5 MPa and temperature 100°C. Lard was used as lipid substrate. Protectionfactors increased with increasing leaves amount and reached value 4.1 for 15 % leaves addition. The results of both testing methods were comparable. Statistically significant relationships between total phenolics contents as well as rutin contents and antioxidant activities of buckwheat samples were found. No such relationship existed between tocol contents and antioxidant activities of the tested samples. Besides the model samples real biscuits with 30 % fat content and with 0-15 % buckwheat leaves addition (related to fat content) were prepared and their antioxidant activities determined by Oxipres method. Protection factor rose with increasing leaves addition, the value found for 15 % leaves addition amounted to 1.6. n, the value fo

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/EP0960006255" target="_blank" >EP0960006255: Rozvoj funkčních potravin</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2001

Kód důvěrnosti údajů

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

Název statě ve sborníku

Proceedings of EUROFOODCHEM XI

ISBN

0-85404-806-5

ISSN

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e-ISSN

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Počet stran výsledku

5

Strana od-do

249-253

Název nakladatele

Pfannhauser W., Fenwick

Místo vydání

Norwich UK

Místo konání akce

Norwich

Datum konání akce

26. 9. 2001

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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