The effect of storage on quality of herbs genus Origanum

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F16%3A70603" target="_blank" >RIV/60460709:41210/16:70603 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.5219/608" target="_blank" >http://dx.doi.org/10.5219/608</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/608" target="_blank" >10.5219/608</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The effect of storage on quality of herbs genus Origanum

Popis výsledku v původním jazyce

Lamiaceae family herbs: oregano (Origanum vulgare L.) and Greek oregano (Origanum heracleoticum L.) were planted and analyzed. Herb samples were extracted by hot demineralised water. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging method was used for antioxidant activity assessment. The total phenolic content was determined spectrophotometrically by using Folin-Ciocalteu reagent. Steam distillation of essential oils was carried out via Clevenger Apparatus. The obtained essential oils were analysed by GC-MS technique. Results of tested fresh, dried and frozen herbs showed a considerable potential for quenching the free DPPH radical. Significantly higher antioxidant activity was found in dried herbs comparing to fresh and frozen, but only in case of values calculated per 100 g of the sample. However, the differences were not statistically significant after recalculation when expressed on dry matter content. There was no difference between fresh and frozen samples. The content of total phenols w

Název v anglickém jazyce

The effect of storage on quality of herbs genus Origanum

Popis výsledku anglicky

Lamiaceae family herbs: oregano (Origanum vulgare L.) and Greek oregano (Origanum heracleoticum L.) were planted and analyzed. Herb samples were extracted by hot demineralised water. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging method was used for antioxidant activity assessment. The total phenolic content was determined spectrophotometrically by using Folin-Ciocalteu reagent. Steam distillation of essential oils was carried out via Clevenger Apparatus. The obtained essential oils were analysed by GC-MS technique. Results of tested fresh, dried and frozen herbs showed a considerable potential for quenching the free DPPH radical. Significantly higher antioxidant activity was found in dried herbs comparing to fresh and frozen, but only in case of values calculated per 100 g of the sample. However, the differences were not statistically significant after recalculation when expressed on dry matter content. There was no difference between fresh and frozen samples. The content of total phenols w

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název periodika

Potravinárstvo

ISSN

1337-0960

e-ISSN

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Svazek periodika

10

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

207-214

Kód UT WoS článku

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EID výsledku v databázi Scopus

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