Effect of UV-A and UV-C, gamma and microwave irradiation on the levels of polyphenols and ascorbic acid in potatoes and buckwheat
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F01%3A00002555" target="_blank" >RIV/60460709:41210/01:00002555 - 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
Effect of UV-A and UV-C, gamma and microwave irradiation on the levels of polyphenols and ascorbic acid in potatoes and buckwheat
Popis výsledku v původním jazyce
UV-C, g- and microwave irradiation affected the content of secondary metabolites, such as polyphenols or ascorbic acid in plants. UV-C and g-irradiation caused the increase of polyphenolic compounds in potato tubers (cv. Kordoba and Rosella). UV-C irradiation increased TP content at greater extent in comparison with g-irradiation. In contrary, microwave irradiation caused the TP decrease. The increase of TP content is a response to UV-C and g-irradiation damage and wounding regarding the activation of plant defence system. Similar pattern was found for phenolcarboxylic acids (L-tyrosine, chlorogenic acid, caffeic acid and ferulic acid). There are differences in cultivars. g-Irradiation activates the defence mechanism at lower doses, but at higher dosesis the enzymic defence mechanism producing polyphenols already damaged. The same damage effect was observed in the effect of microwave irradiation. UV-C and g-irradiation caused the decrease of ascorbic acid content, because ascorbic acid
Název v anglickém jazyce
Effect of UV-A and UV-C, gamma and microwave irradiation on the levels of polyphenols and ascorbic acid in potatoes and buckwheat
Popis výsledku anglicky
UV-C, g- and microwave irradiation affected the content of secondary metabolites, such as polyphenols or ascorbic acid in plants. UV-C and g-irradiation caused the increase of polyphenolic compounds in potato tubers (cv. Kordoba and Rosella). UV-C irradiation increased TP content at greater extent in comparison with g-irradiation. In contrary, microwave irradiation caused the TP decrease. The increase of TP content is a response to UV-C and g-irradiation damage and wounding regarding the activation of plant defence system. Similar pattern was found for phenolcarboxylic acids (L-tyrosine, chlorogenic acid, caffeic acid and ferulic acid). There are differences in cultivars. g-Irradiation activates the defence mechanism at lower doses, but at higher dosesis the enzymic defence mechanism producing polyphenols already damaged. The same damage effect was observed in the effect of microwave irradiation. UV-C and g-irradiation caused the decrease of ascorbic acid content, because ascorbic acid
Klasifikace
Druh
D - Stať ve sborníku
CEP obor
CE - Biochemie
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
2001
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název statě ve sborníku
Crop Science on the Verge of the 21st Century - Opportunities and Challenges. Proceedings of the 50th Anniversary Conference
ISBN
80-86555-01-1
ISSN
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e-ISSN
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Počet stran výsledku
184
Strana od-do
48-49
Název nakladatele
Výzkumný ústav rostlinné výroby Ruzyně
Místo vydání
Praha
Místo konání akce
Praha
Datum konání akce
1. 1. 2001
Typ akce podle státní příslušnosti
EUR - Evropská akce
Kód UT WoS článku
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