Determination of antioxidant activity and antioxidant content in tomato varieties and evaluation of mutual interactions between antioxidants
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F11%3A50569" target="_blank" >RIV/60460709:41210/11:50569 - isvavai.cz</a>
Výsledek na webu
<a href="http://dx.doi.org/10.1016/j.lwt.2011.03.015" target="_blank" >http://dx.doi.org/10.1016/j.lwt.2011.03.015</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2011.03.015" target="_blank" >10.1016/j.lwt.2011.03.015</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Determination of antioxidant activity and antioxidant content in tomato varieties and evaluation of mutual interactions between antioxidants
Popis výsledku v původním jazyce
Major antioxidants and antioxidant activity in eight varieties of tomatoes were determined. Hydrophilic and lipophilic antioxidant activity (HAA and LAA) was determined by the ABTS assay and ascorbic acid and carotenoid contents were determined by HPLC-DAD. The HAA has far more significant impact on total antioxidant activity (83%) as compared with LAA. HAA was increasing during all ripening stages and was strongly correlated with ascorbic acid content (r=0.83). During the ripening the LAA was increasing till the III. stage of maturity and then decreased. The main carotenoids determined in the red-fruit tomatoes were lycopene, ß-carotene and lutein. The content of lycopene has been increasing evenly during the ripening. ß-Carotene and lutein were intensively synthesized between the I. and II. stage of maturity. Among ascorbic acid, alpha-tocopherol, lycopene, ß-carotene and lutein standards ascorbic acid was determined as the most efficient antioxidant followed by alpha-tocopherol and
Název v anglickém jazyce
Determination of antioxidant activity and antioxidant content in tomato varieties and evaluation of mutual interactions between antioxidants
Popis výsledku anglicky
Major antioxidants and antioxidant activity in eight varieties of tomatoes were determined. Hydrophilic and lipophilic antioxidant activity (HAA and LAA) was determined by the ABTS assay and ascorbic acid and carotenoid contents were determined by HPLC-DAD. The HAA has far more significant impact on total antioxidant activity (83%) as compared with LAA. HAA was increasing during all ripening stages and was strongly correlated with ascorbic acid content (r=0.83). During the ripening the LAA was increasing till the III. stage of maturity and then decreased. The main carotenoids determined in the red-fruit tomatoes were lycopene, ß-carotene and lutein. The content of lycopene has been increasing evenly during the ripening. ß-Carotene and lutein were intensively synthesized between the I. and II. stage of maturity. Among ascorbic acid, alpha-tocopherol, lycopene, ß-carotene and lutein standards ascorbic acid was determined as the most efficient antioxidant followed by alpha-tocopherol and
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
<a href="/cs/project/QH92110" target="_blank" >QH92110: Využití brambor s barevnou dužninou jako alternativní plodiny se specifickou potravinářskou kvalitou</a><br>
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)
Ostatní
Rok uplatnění
2011
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
LWT-Food Science and Technology
ISSN
0023-6438
e-ISSN
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Svazek periodika
44
Číslo periodika v rámci svazku
8
Stát vydavatele periodika
NL - Nizozemsko
Počet stran výsledku
8
Strana od-do
1703-1710
Kód UT WoS článku
000291918000003
EID výsledku v databázi Scopus
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