The effect of concentration on the antioxidant activity of selected culinary herbs

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F13%3A43896558" target="_blank" >RIV/60461373:22330/13:43896558 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41210/13:62242

Výsledek na webu

<a href="http://dx.doi.org/10.5897/JMPR12.638" target="_blank" >http://dx.doi.org/10.5897/JMPR12.638</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5897/JMPR12.638" target="_blank" >10.5897/JMPR12.638</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The effect of concentration on the antioxidant activity of selected culinary herbs

Popis výsledku v původním jazyce

Antioxidant activity of selected widely used culinary herbs (oregano, Greek oregano, marjoram, summer savory, rosemary and two varieties of leafy parsley) was monitored to see the effect of increasing herb content on the inhibition of pork lard oxidation. The activity of tested dry herbs was significant (protection factors were from 1.7 to 11.4) and linearly increased at all range of concentrations from 10 to 100 g/kg. No prooxidant effect occurred under the Schaal test conditions. The antioxidant activity of plants decreased in the following order: marjoram } Greek oregano } flat parsley } rosemary } summer savory } curly parsley } oregano, which did not correspond clearly with their total phenolics content.

Název v anglickém jazyce

The effect of concentration on the antioxidant activity of selected culinary herbs

Popis výsledku anglicky

Antioxidant activity of selected widely used culinary herbs (oregano, Greek oregano, marjoram, summer savory, rosemary and two varieties of leafy parsley) was monitored to see the effect of increasing herb content on the inhibition of pork lard oxidation. The activity of tested dry herbs was significant (protection factors were from 1.7 to 11.4) and linearly increased at all range of concentrations from 10 to 100 g/kg. No prooxidant effect occurred under the Schaal test conditions. The antioxidant activity of plants decreased in the following order: marjoram } Greek oregano } flat parsley } rosemary } summer savory } curly parsley } oregano, which did not correspond clearly with their total phenolics content.

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

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

Journal of Medicinal Plants Research

ISSN

1996-0875

e-ISSN

—

Svazek periodika

7

Číslo periodika v rámci svazku

13

Stát vydavatele periodika

TW - Čínská republika (Tchaj-wan)

Počet stran výsledku

6

Strana od-do

766-771

Kód UT WoS článku

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EID výsledku v databázi Scopus

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