Antioxidační vlastnosti chmele a chmelových produktů

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F14864347%3A_____%2F07%3A8P004761" target="_blank" >RIV/14864347:_____/07:8P004761 - 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 properties of hops and hop products.

Popis výsledku v původním jazyce

The method based on the reaction of stable DPPH radical proved to be the best for the determination of antioxidant characteristics of hops and hop products. Antioxidant activity is expressed as the rate of decline in absorbance of the reaction environment assessed in relative percents. Differences in the values of antioxidant activity were determined in Czech and foreign hop varieties. The highest antioxidant activities in the scope of 70 to 80 % rel. were measured in Saaz semi-early hops and the variety Spalter Select. Antioxidant activity in most varieties moved in the scope of 40 to 60 % rel. Part of antioxidant activity of hops is irreversibly lost in the course of drying. The loss does not usually exceed 5 % of the original RA-DPPH value. Drying also resulted in decrease of polyphenol compounds. Drying in belt and chamber kilns is comparable from the point of view of preserving hop antioxidant properties. Results of determination of antioxidant activity in hot water extracts of ra

Název v anglickém jazyce

Antioxidant properties of hops and hop products.

Popis výsledku anglicky

The method based on the reaction of stable DPPH radical proved to be the best for the determination of antioxidant characteristics of hops and hop products. Antioxidant activity is expressed as the rate of decline in absorbance of the reaction environment assessed in relative percents. Differences in the values of antioxidant activity were determined in Czech and foreign hop varieties. The highest antioxidant activities in the scope of 70 to 80 % rel. were measured in Saaz semi-early hops and the variety Spalter Select. Antioxidant activity in most varieties moved in the scope of 40 to 60 % rel. Part of antioxidant activity of hops is irreversibly lost in the course of drying. The loss does not usually exceed 5 % of the original RA-DPPH value. Drying also resulted in decrease of polyphenol compounds. Drying in belt and chamber kilns is comparable from the point of view of preserving hop antioxidant properties. Results of determination of antioxidant activity in hot water extracts of ra

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/1B44061" target="_blank" >1B44061: Aplikace moderních metod stanovení antioxidační aktivity k hodnocení kvality chmele a senzorické stability piva</a><br>

Návaznosti

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

Rok uplatnění

2007

Kód důvěrnosti údajů

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

Název statě ve sborníku

Proceedings of the Technical Commission IHGC. Yakima, USA, August 2007

ISBN

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ISSN

0303-9056

e-ISSN

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Počet stran výsledku

5

Strana od-do

1-4

Název nakladatele

Technical Commission IHGC, USA

Místo vydání

USA

Místo konání akce

USA

Datum konání akce

1. 1. 2007

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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