Charakteristika antioxidačních látek extrahovaných z Jaffa sweeties a bílých grapefruitů

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61389030%3A_____%2F04%3A00109156" target="_blank" >RIV/61389030:_____/04:00109156 - 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

Characterization of antioxidant compounds in Jaffa sweeties and white grapefruits

Popis výsledku v původním jazyce

Antioxidant compounds and the antioxidative activities of new Israeli citrus fruit sweetie [(Oroblanco, pummelo-grapefruit hybrid (Citrus grandis x C. paradisi)] were compared with the better-known white grapefruit. Total and free phenols were determinedwith the Folin-Ciocalteu reagent, phenolic acids (free, esters and glycosides) by HPLC analysis and anthocyanins spectrophotometrically. The antioxidant activities were estimated with two scavenging radicals: 2, 2'-azinobis (3-ethylbenzothiazoline-6-sulfonate)- (ABTS) and nitric oxide (NO). Free radical scavenging properties of sweetie and grapefruit were evaluated by beta-carotene bleaching (beta-carotene). The results of kinetic reactions showed that both fruits differed in their capacities to quenchthese radicals and sweetie showed more antioxidative activity than grapefruit. Trans-hydroxycinnamic acids (caffeic, p-coumaric, ferulic, and sinapic) were more abundant in grapefruits than in sweeties. High correlation was observed b...

Název v anglickém jazyce

Characterization of antioxidant compounds in Jaffa sweeties and white grapefruits

Popis výsledku anglicky

Antioxidant compounds and the antioxidative activities of new Israeli citrus fruit sweetie [(Oroblanco, pummelo-grapefruit hybrid (Citrus grandis x C. paradisi)] were compared with the better-known white grapefruit. Total and free phenols were determinedwith the Folin-Ciocalteu reagent, phenolic acids (free, esters and glycosides) by HPLC analysis and anthocyanins spectrophotometrically. The antioxidant activities were estimated with two scavenging radicals: 2, 2'-azinobis (3-ethylbenzothiazoline-6-sulfonate)- (ABTS) and nitric oxide (NO). Free radical scavenging properties of sweetie and grapefruit were evaluated by beta-carotene bleaching (beta-carotene). The results of kinetic reactions showed that both fruits differed in their capacities to quenchthese radicals and sweetie showed more antioxidative activity than grapefruit. Trans-hydroxycinnamic acids (caffeic, p-coumaric, ferulic, and sinapic) were more abundant in grapefruits than in sweeties. High correlation was observed b...

Druh

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

CEP obor

EF - Botanika

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2004

Kód důvěrnosti údajů

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

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

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Svazek periodika

84

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

8

Strana od-do

503-510

Kód UT WoS článku

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EID výsledku v databázi Scopus

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