Changes of natural antioxidants - ascorbic acid, polyphenols and anthocyanins in apples, potatoes and plant berries during their storage.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F00%3A00000855" target="_blank" >RIV/60460709:41210/00:00000855 - 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

Changes of natural antioxidants - ascorbic acid, polyphenols and anthocyanins in apples, potatoes and plant berries during their storage.

Popis výsledku v původním jazyce

Apples and potatoes are significant sources of polyphenols and ascorbic acid as antioxidants with benefit effects on human health. They are closely connected in antioxidant net work because ascorbic acid reduces oxidized quinones back to polyphenols. Changes in their content were determined in three apple varieties and four potato varieties during their storage. It was found significant varietal dependency, in lesser extent year of cultivation. During cold storage at +50 C for six months content of ascorbic acid and total polyphenols significantly decreased. Ascorbic acid added to thickened extracts of elderberries and red grapes skins caused higher degradation of red anthocyanins during their storage period for 167-194 days due their reduction to colourless leucoanthocyanidin forms.

Název v anglickém jazyce

Changes of natural antioxidants - ascorbic acid, polyphenols and anthocyanins in apples, potatoes and plant berries during their storage.

Popis výsledku anglicky

Apples and potatoes are significant sources of polyphenols and ascorbic acid as antioxidants with benefit effects on human health. They are closely connected in antioxidant net work because ascorbic acid reduces oxidized quinones back to polyphenols. Changes in their content were determined in three apple varieties and four potato varieties during their storage. It was found significant varietal dependency, in lesser extent year of cultivation. During cold storage at +50 C for six months content of ascorbic acid and total polyphenols significantly decreased. Ascorbic acid added to thickened extracts of elderberries and red grapes skins caused higher degradation of red anthocyanins during their storage period for 167-194 days due their reduction to colourless leucoanthocyanidin forms.

Druh

C - Kapitola v odborné knize

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2000

Kód důvěrnosti údajů

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

Název knihy nebo sborníku

Czech Journal of Food Sciences (Potravinářské vědy). Chemical Reactions in Foods IV (Proceedings)

ISBN

1212-1800

Počet stran výsledku

3

Strana od-do

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Počet stran knihy

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Název nakladatele

Ústav zemědělských a potravinářských informací

Místo vydání

Praha

Kód UT WoS kapitoly

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