Stanovení antioxidačních vlastností surového chmele a chmelových výrobků

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F08%3A%230000427" target="_blank" >RIV/60193697:_____/08:#0000427 - 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 raw hop and hop products

Popis výsledku v původním jazyce

Reducing activity (RA) was determined using methods published by Chapon, Kaneda (DPPH) and Ushida (EPR-T150). Methods according to Kaneda and Chapon are efficient for hop RA determination; the method according to Chapon is less sensitive. Determination with DPPH by photometric and EPR detections good correlated. RA of methanol extracts of hops is higher than of hot water ones due to a different spectrum of extracted substances. Hot water extraction and RA- DPPH determination were used for further study.Significant differences in RA were among Czech hop varieties. Best results were for Saaz hops. RA slightly decreased in the course of hops drying (cca 5%) Belt and chamber kilns is comparable from the hops RA point of view. Grinding and pelletizing hasno effect on RA of hops. RA of hops decreased in the course of storage in dependence on temperature and hop form (raw hops, pellets). Temperature has no significant effect on RA of hop pellets packed in multi-layer foil without air access

Název v anglickém jazyce

Evaluation of antioxidant properties of raw hop and hop products

Popis výsledku anglicky

Reducing activity (RA) was determined using methods published by Chapon, Kaneda (DPPH) and Ushida (EPR-T150). Methods according to Kaneda and Chapon are efficient for hop RA determination; the method according to Chapon is less sensitive. Determination with DPPH by photometric and EPR detections good correlated. RA of methanol extracts of hops is higher than of hot water ones due to a different spectrum of extracted substances. Hot water extraction and RA- DPPH determination were used for further study.Significant differences in RA were among Czech hop varieties. Best results were for Saaz hops. RA slightly decreased in the course of hops drying (cca 5%) Belt and chamber kilns is comparable from the hops RA point of view. Grinding and pelletizing hasno effect on RA of hops. RA of hops decreased in the course of storage in dependence on temperature and hop form (raw hops, pellets). Temperature has no significant effect on RA of hop pellets packed in multi-layer foil without air access

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

2008

Kód důvěrnosti údajů

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

Název statě ve sborníku

Acta Horticulturae (ISHS) 778

ISBN

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ISSN

0567-7572

e-ISSN

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Počet stran výsledku

14

Strana od-do

97-110

Název nakladatele

International Society for Horticultural Science (D. Havkin-Frenkel)

Místo vydání

Leuven

Místo konání akce

Amsterdam

Datum konání akce

1. 1. 2008

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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