Antioxidative activity of selected component of diet

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024349" target="_blank" >RIV/60461373:22330/10:00024349 - 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

Antioxidative activity of selected component of diet

Popis výsledku v původním jazyce

The antioxidant capacity of savory (Satureja montana L.) and sage (Salvia officinalis L.) extracts was determined by the DPPH radical method calibrated with ascorbic acid. The antioxidant capacity of dried savory, savory extracts and ?-tocopherol was also evaluated during lard autoxidation by the Schaal test at 60°C, and the activity of savory and sage extracts was determined in heated lard at 180°C. Because of the different polarity of the extracted compounds, different solvents were used. The best activity determined by the DPPH test was found in the extract of sage extracted by an aqueous solution of sodium hydroxide. About half the activity compared with this extract was found in extracts of sage extracted by water or an aqueous solution of hydrochloric acid. The best ability to inhibit autooxidation, determined by the Schaal test at 60°C, was found in diethyl ether and acetone extracts of savory. Dried savory and its water extracts showed similar ability to prevent the autooxidati

Název v anglickém jazyce

Antioxidative activity of selected component of diet

Popis výsledku anglicky

The antioxidant capacity of savory (Satureja montana L.) and sage (Salvia officinalis L.) extracts was determined by the DPPH radical method calibrated with ascorbic acid. The antioxidant capacity of dried savory, savory extracts and ?-tocopherol was also evaluated during lard autoxidation by the Schaal test at 60°C, and the activity of savory and sage extracts was determined in heated lard at 180°C. Because of the different polarity of the extracted compounds, different solvents were used. The best activity determined by the DPPH test was found in the extract of sage extracted by an aqueous solution of sodium hydroxide. About half the activity compared with this extract was found in extracts of sage extracted by water or an aqueous solution of hydrochloric acid. The best ability to inhibit autooxidation, determined by the Schaal test at 60°C, was found in diethyl ether and acetone extracts of savory. Dried savory and its water extracts showed similar ability to prevent the autooxidati

Druh

D - Stať ve sborníku

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 statě ve sborníku

XVI. International Conference on current issues of cultivation, manufacturing and usage of medicinal, aromatic and spicy plants

ISBN

978-80-213-2121-2

ISSN

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e-ISSN

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Počet stran výsledku

9

Strana od-do

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Název nakladatele

ČZU v Praze

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

1. 1. 2010

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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