Improvement of Nutritional Value of Tomatoes under Salt Stress Conditions

Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022418" target="_blank" >RIV/60461373:22330/09:00022418 - 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
Improvement of Nutritional Value of Tomatoes under Salt Stress Conditions
Popis výsledku v původním jazyce
The aim of the work was to evaluate the change in antioxidant content with maturation stage in tomato berries under elevated salinity conditions. The examined antioxidants were lipoic acid, vitamin C and vitamin E. It was found that in the majority of berries examined the content of dihydrolipoic acid, reduced ascorbate and alpha-tocopherol increased with maturation. Furthermore, the interplay between them was shown. These results are of great importance also from nutritional and health point of view.
Název v anglickém jazyce
Improvement of Nutritional Value of Tomatoes under Salt Stress Conditions
Popis výsledku anglicky
The aim of the work was to evaluate the change in antioxidant content with maturation stage in tomato berries under elevated salinity conditions. The examined antioxidants were lipoic acid, vitamin C and vitamin E. It was found that in the majority of berries examined the content of dihydrolipoic acid, reduced ascorbate and alpha-tocopherol increased with maturation. Furthermore, the interplay between them was shown. These results are of great importance also from nutritional and health point of view.

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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Rok uplatnění
2009
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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