Impact of extraction solvents on evaluation of antioxidant activity of spelt andbuckwheat flours.
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F11%3APU93937" target="_blank" >RIV/00216305:26310/11:PU93937 - isvavai.cz</a>
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Impact of extraction solvents on evaluation of antioxidant activity of spelt andbuckwheat flours.
Popis výsledku v původním jazyce
Spelt, buckwheat and generally cereals (or pseudocereals) are a basic part of human diet. Most of spelts and buckwheats positive effects on human health are attributed to the presence of bioactive compounds, especially essential amino acids, B group vitamins, minerals and dietary fibre. In addition, cereals are also an important source of phenolic compounds with multiple biological effects, including antioxidant activity.The aim of the presented work was to compare five different solvent systems, i.e.,absolute ethanol, 50 % ethanol in water (v/v), 50% acetone in water (v/v), 20% acetone in water (v/v) and distilled water, for their extraction efficacies towards spelt and buckwheat antioxidants from flours.
Název v anglickém jazyce
Impact of extraction solvents on evaluation of antioxidant activity of spelt andbuckwheat flours.
Popis výsledku anglicky
Spelt, buckwheat and generally cereals (or pseudocereals) are a basic part of human diet. Most of spelts and buckwheats positive effects on human health are attributed to the presence of bioactive compounds, especially essential amino acids, B group vitamins, minerals and dietary fibre. In addition, cereals are also an important source of phenolic compounds with multiple biological effects, including antioxidant activity.The aim of the presented work was to compare five different solvent systems, i.e.,absolute ethanol, 50 % ethanol in water (v/v), 50% acetone in water (v/v), 20% acetone in water (v/v) and distilled water, for their extraction efficacies towards spelt and buckwheat antioxidants from flours.
Klasifikace
Druh
O - Ostatní výsledky
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
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Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2011
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů