Changes of natural antioxidants - ascorbic acid, polyphenols and anthocyanins in apples, potatoes and plant berries during their storage.
Identifikátory výsledku
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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Alternativní jazyky
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.
Klasifikace
Druh
C - Kapitola v odborné knize
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
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Návaznosti
Z - Vyzkumny zamer (s odkazem do CEZ)
Ostatní
Rok uplatnění
2000
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
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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