The effect of drying on antioxidant activity of selected Lamiaceae herbs
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F15%3A68423" target="_blank" >RIV/60460709:41210/15:68423 - isvavai.cz</a>
Výsledek na webu
<a href="http://dx.doi.org/10.5219/474" target="_blank" >http://dx.doi.org/10.5219/474</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5219/474" target="_blank" >10.5219/474</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
The effect of drying on antioxidant activity of selected Lamiaceae herbs
Popis výsledku v původním jazyce
Antioxidant activity and total phenolics content of selected fresh and dried herbs from the Lamiaceae family were compared. The analysed herbs included Thymus vulgaris, Origanum vulgare, Satureja hortensis, Origanum majorana, and Origanum heracleoticum from the 1st and the 2nd harvests. The antioxidant activity was determined using DPPH method and the total content of phenols was analysed using the Folin-Ciocalteu reagent. Ascorbic and gallic acids were used as reference standards. All the analysed herbs had the reasonable potential to reduce the DPPH radical. The dried herbs from the 2nd harvest had the highest antioxidant activity. Oregano exhibited the highest antioxidant activity from the analyzed samples of both harvests together. The descending order of the samples was oregano ? Greek oregano ? marjoram ? summer savory ? thyme. Marjoram from the 2nd harvest had the highest antioxidant activity from the fresh samples. The lowest activity was observed in thyme from the 2nd harvest.
Název v anglickém jazyce
The effect of drying on antioxidant activity of selected Lamiaceae herbs
Popis výsledku anglicky
Antioxidant activity and total phenolics content of selected fresh and dried herbs from the Lamiaceae family were compared. The analysed herbs included Thymus vulgaris, Origanum vulgare, Satureja hortensis, Origanum majorana, and Origanum heracleoticum from the 1st and the 2nd harvests. The antioxidant activity was determined using DPPH method and the total content of phenols was analysed using the Folin-Ciocalteu reagent. Ascorbic and gallic acids were used as reference standards. All the analysed herbs had the reasonable potential to reduce the DPPH radical. The dried herbs from the 2nd harvest had the highest antioxidant activity. Oregano exhibited the highest antioxidant activity from the analyzed samples of both harvests together. The descending order of the samples was oregano ? Greek oregano ? marjoram ? summer savory ? thyme. Marjoram from the 2nd harvest had the highest antioxidant activity from the fresh samples. The lowest activity was observed in thyme from the 2nd harvest.
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
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Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2015
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Potravinárstvo
ISSN
1338-0230
e-ISSN
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Svazek periodika
9
Číslo periodika v rámci svazku
1
Stát vydavatele periodika
CZ - Česká republika
Počet stran výsledku
6
Strana od-do
252-257
Kód UT WoS článku
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EID výsledku v databázi Scopus
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