Determination of antioxidant activity and antioxidant content in tomato varieties and evaluation of mutual interactions between antioxidants

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>

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

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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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)

Rok uplatnění

2011

Kód důvěrnosti údajů

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

Název periodika

LWT-Food Science and Technology

ISSN

0023-6438

e-ISSN

—

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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