Antioxidant activity of selected phenols and herbs used in diets for medical conditions

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024345" target="_blank" >RIV/60461373:22330/10:00024345 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41210/10:48049

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Antioxidant activity of selected phenols and herbs used in diets for medical conditions

Popis výsledku v původním jazyce

The antioxidant activity of some herbs used in dietology practice was determined by the DPPH free radical method, which was calibrated with ascorbic acid. Mostly hydrophilic phenols are the most active compounds in plants, and therefore water was used asthe extraction agent. Besides antioxidant activity, total phenolic compounds content was also measured and strong correlation between these two values was found. Extracts of lemon balm (Melissa officinalis L.), peppermint (Mentha x piperita L.), oregano(Origanum vulgare L.), Greek oregano (Origanum heracleoticum L.), sage (Salvia officinalis L.) and winter savory (Satureja montana L.) showed very significant activity. It was comparable with the activity of green tea, namely in case of oregano and peppermint. Lower activity was observed in case of rosemary (Rosmarinus officinalis L.), marjoram (Majorana hortensis), hyssop (Hyssopus officinalis L.), sweet basil (Ocimum basilicum) and lovage (Levisticum officinale Koch.). Inhibitory acti

Název v anglickém jazyce

Antioxidant activity of selected phenols and herbs used in diets for medical conditions

Popis výsledku anglicky

The antioxidant activity of some herbs used in dietology practice was determined by the DPPH free radical method, which was calibrated with ascorbic acid. Mostly hydrophilic phenols are the most active compounds in plants, and therefore water was used asthe extraction agent. Besides antioxidant activity, total phenolic compounds content was also measured and strong correlation between these two values was found. Extracts of lemon balm (Melissa officinalis L.), peppermint (Mentha x piperita L.), oregano(Origanum vulgare L.), Greek oregano (Origanum heracleoticum L.), sage (Salvia officinalis L.) and winter savory (Satureja montana L.) showed very significant activity. It was comparable with the activity of green tea, namely in case of oregano and peppermint. Lower activity was observed in case of rosemary (Rosmarinus officinalis L.), marjoram (Majorana hortensis), hyssop (Hyssopus officinalis L.), sweet basil (Ocimum basilicum) and lovage (Levisticum officinale Koch.). Inhibitory acti

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2010

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

28

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

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Kód UT WoS článku

000282056400009

EID výsledku v databázi Scopus

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