Srovnání celkové antioxidační kapacity českých vín v procesu výroby vína

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F07%3A19249" target="_blank" >RIV/60460709:41210/07:19249 - 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

Comparison of the total antioxidant status of Bohemian wines during the wine-making process

Popis výsledku v původním jazyce

The total antioxidant status (TAS) of two white and two blue wine varieties from the Žernoseky wine region (North Bohemia, Czech Republic) during the wine-making process was assessed by measurement with different radical scavenging assays: ABTS, DPPH andDMPD. Significant differences in the antioxidant activity between white and red wines were confirmed and changes of TAS during the wine production process were demonstrated. Moreover, differences were ascertained between individual varieties of red wine. No statistically significant relationship between the results provided by the ABTS and DPPH assays was found, obviously due to the fact that each phenolic substance in wine gives a different response to the specific radical used in the assay. The results obtained supported the assumption that variety plays a considerable role in TAS; the blue wine varieties showed a much higher TAS than did the white wines. The ABTS assay showed higher EQA (equivalents of ascorbic acid, mg/ml) values t

Název v anglickém jazyce

Comparison of the total antioxidant status of Bohemian wines during the wine-making process

Popis výsledku anglicky

The total antioxidant status (TAS) of two white and two blue wine varieties from the Žernoseky wine region (North Bohemia, Czech Republic) during the wine-making process was assessed by measurement with different radical scavenging assays: ABTS, DPPH andDMPD. Significant differences in the antioxidant activity between white and red wines were confirmed and changes of TAS during the wine production process were demonstrated. Moreover, differences were ascertained between individual varieties of red wine. No statistically significant relationship between the results provided by the ABTS and DPPH assays was found, obviously due to the fact that each phenolic substance in wine gives a different response to the specific radical used in the assay. The results obtained supported the assumption that variety plays a considerable role in TAS; the blue wine varieties showed a much higher TAS than did the white wines. The ABTS assay showed higher EQA (equivalents of ascorbic acid, mg/ml) values t

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

2007

Kód důvěrnosti údajů

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

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

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Svazek periodika

103

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

6

Strana od-do

802-807

Kód UT WoS článku

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EID výsledku v databázi Scopus

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