Hodnocení antioxidačních vlastností chmele a chmelových výrobků

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F06%3A%230000309" target="_blank" >RIV/60193697:_____/06:#0000309 - 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

Evaluation of antioxidant properties of hop and hop products

Popis výsledku v původním jazyce

Several techniques of sample preparation and assessment methods were tested for evaluation of antioxidant properties of hop and hop products. Hot water or methanol was used for extraction of antioxidants. The antioxidant activity was determined using thetechniques based on the methods already published by Chapon (photometric determination with dipyridyl-ferric complex), Kaneda (determination with free radical DPPH) and Ushida (determination of the EPR-T150 value). Hot water extraction was used for further study of the antioxidant properties of various hops and hop products for simulation of conditions of hop boiling and the method of determination of the antioxidant activity with DPPH. Significant differences in reduction activities were proved amongCzech hop varieties. Explicitly the best results were found for Saaz hops. No significant differences in reduction activities were found among hybrid varieties.

Název v anglickém jazyce

Evaluation of antioxidant properties of hop and hop products

Popis výsledku anglicky

Several techniques of sample preparation and assessment methods were tested for evaluation of antioxidant properties of hop and hop products. Hot water or methanol was used for extraction of antioxidants. The antioxidant activity was determined using thetechniques based on the methods already published by Chapon (photometric determination with dipyridyl-ferric complex), Kaneda (determination with free radical DPPH) and Ushida (determination of the EPR-T150 value). Hot water extraction was used for further study of the antioxidant properties of various hops and hop products for simulation of conditions of hop boiling and the method of determination of the antioxidant activity with DPPH. Significant differences in reduction activities were proved amongCzech hop varieties. Explicitly the best results were found for Saaz hops. No significant differences in reduction activities were found among hybrid varieties.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

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

2006

Kód důvěrnosti údajů

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

Název periodika

Kvasný průmysl

ISSN

0023-5830

e-ISSN

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Svazek periodika

52

Číslo periodika v rámci svazku

7

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

214-218

Kód UT WoS článku

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EID výsledku v databázi Scopus

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