Total polyphenol and main flavonoid antioxidats in different onion (Allium cepa L.) varieties

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F03%3A00005430" target="_blank" >RIV/60460709:41210/03:00005430 - 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

Total polyphenol and main flavonoid antioxidats in different onion (Allium cepa L.) varieties

Popis výsledku v původním jazyce

In this study polyphenolic antioxidant compounds in three onion varieties (red - cv. Karmen, yellow - cv. Všetana and white - cv. Ala) regarding their total content and qualitative composition of flavonoid complex were studied. Also the effects of temperature and storage period during storage of onion were studied. The total content of polyphenols was estimated spectrophotometrically with Folin-Ciocalteau´s phenolic reagent and individual flavonoid components by HPLC method using Waters TM chromatographon Watrex 250x4 mm Sepharon SGX C18 7mm column with gradient elution. The highest amount of polyphenolic compounds was found in red variety Karmen (108,300 mg.kg-1 DM), the lowest amount in white variety Ala (26,445 mg.kg-1 DM), meanwhile the yellow variety Všetana had average content of total polyphenolic compounds 65,210 mg.kg-1 DM. An increase of total polyphenols during storage in red and yellow varieties was found, esp. during storage at laboratory temperature (22 0C). Among flavon

Název v anglickém jazyce

Total polyphenol and main flavonoid antioxidats in different onion (Allium cepa L.) varieties

Popis výsledku anglicky

In this study polyphenolic antioxidant compounds in three onion varieties (red - cv. Karmen, yellow - cv. Všetana and white - cv. Ala) regarding their total content and qualitative composition of flavonoid complex were studied. Also the effects of temperature and storage period during storage of onion were studied. The total content of polyphenols was estimated spectrophotometrically with Folin-Ciocalteau´s phenolic reagent and individual flavonoid components by HPLC method using Waters TM chromatographon Watrex 250x4 mm Sepharon SGX C18 7mm column with gradient elution. The highest amount of polyphenolic compounds was found in red variety Karmen (108,300 mg.kg-1 DM), the lowest amount in white variety Ala (26,445 mg.kg-1 DM), meanwhile the yellow variety Všetana had average content of total polyphenolic compounds 65,210 mg.kg-1 DM. An increase of total polyphenols during storage in red and yellow varieties was found, esp. during storage at laboratory temperature (22 0C). Among flavon

Druh

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

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

2003

Kód důvěrnosti údajů

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

Název periodika

Zahradnictví (Horticultural Science)

ISSN

0862-867X

e-ISSN

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Svazek periodika

30

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

142-147

Kód UT WoS článku

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EID výsledku v databázi Scopus

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