On the role of 2,3-dihydro-3,5-dihydroxy-6-methyl-(4H)-pyran-4-one in antioxidant capacity of prunes

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892772" target="_blank" >RIV/60461373:22330/11:43892772 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1007/s00217-011-1527-4" target="_blank" >http://dx.doi.org/10.1007/s00217-011-1527-4</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s00217-011-1527-4" target="_blank" >10.1007/s00217-011-1527-4</a>

Jazyk výsledku

angličtina

Název v původním jazyce

On the role of 2,3-dihydro-3,5-dihydroxy-6-methyl-(4H)-pyran-4-one in antioxidant capacity of prunes

Popis výsledku v původním jazyce

Despite available reports on phenolic composition and antioxidant capacity (AOC) of fresh plums and prunes, there is a scarcity of published knowledge on the antioxidants formed and/or released during the drying process in the literature. To evaluate thecompounds participating in reducing capacity of prunes, we compared aqueous and methanol extracts of fresh plums, commercial prunes and home-made prunes prepared at different drying temperatures using an HPLC method with amperometric detection (HPLC-ECD). The prunes dried at high temperature (90 A degrees C, 18 h) in kitchen or laboratory oven with restricted ventilation gave up to 3.3 times higher electrochemical capacity (EC) than fresh plums (dry matter; P. domestica cv. Domestica) in dependence onproduction protocol. Drying at 60 A degrees C (low-temperature drying) for 18 h did not change the EC significantly. Yet, lower EC was found in commercial tenderized prunes with sorbate; they were by a factor of 1.1-8.2 lower in EC than t

Název v anglickém jazyce

On the role of 2,3-dihydro-3,5-dihydroxy-6-methyl-(4H)-pyran-4-one in antioxidant capacity of prunes

Popis výsledku anglicky

Despite available reports on phenolic composition and antioxidant capacity (AOC) of fresh plums and prunes, there is a scarcity of published knowledge on the antioxidants formed and/or released during the drying process in the literature. To evaluate thecompounds participating in reducing capacity of prunes, we compared aqueous and methanol extracts of fresh plums, commercial prunes and home-made prunes prepared at different drying temperatures using an HPLC method with amperometric detection (HPLC-ECD). The prunes dried at high temperature (90 A degrees C, 18 h) in kitchen or laboratory oven with restricted ventilation gave up to 3.3 times higher electrochemical capacity (EC) than fresh plums (dry matter; P. domestica cv. Domestica) in dependence onproduction protocol. Drying at 60 A degrees C (low-temperature drying) for 18 h did not change the EC significantly. Yet, lower EC was found in commercial tenderized prunes with sorbate; they were by a factor of 1.1-8.2 lower in EC than t

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2011

Kód důvěrnosti údajů

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

Název periodika

European Food Research and Technology

ISSN

1438-2377

e-ISSN

—

Svazek periodika

233

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

10

Strana od-do

367-376

Kód UT WoS článku

000294061700001

EID výsledku v databázi Scopus

—