Content of phenolic compounds in herbs used in the Czech Republic

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F14%3A00222696" target="_blank" >RIV/62156489:43210/14:00222696 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.ifrj.upm.edu.my/21%20%2804%29%202014/32%20IFRJ%2021%20%2804%29%202014%20Eva%20036.pdf" target="_blank" >http://www.ifrj.upm.edu.my/21%20%2804%29%202014/32%20IFRJ%2021%20%2804%29%202014%20Eva%20036.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Content of phenolic compounds in herbs used in the Czech Republic

Popis výsledku v původním jazyce

Herbs are recognized as sources of natural antioxidants and thus play a significant role in the chemoprevention of diseases resulting from lipid peroxidation. The Trolox equivalent antioxidant capacities (TEAC) and phenolic contents of the aqueous extracts of 17 spices from 6 botanical families grown in the Czech Republic were investigated. The herbs were extracted by means of different extraction techniques. Classical solvent extraction (Randall extraction), ultrasonication, maceration and shaking wereused and compared. The antioxidant capacity (AC) was estimated by method based on ABTS free radical scavenging abilities. Qualitative and quantitative analyses of major phenolics were conducted by reverse-phase ultrahigh-performance liquid chromatography (RP-UHPLC).

Název v anglickém jazyce

Content of phenolic compounds in herbs used in the Czech Republic

Popis výsledku anglicky

Herbs are recognized as sources of natural antioxidants and thus play a significant role in the chemoprevention of diseases resulting from lipid peroxidation. The Trolox equivalent antioxidant capacities (TEAC) and phenolic contents of the aqueous extracts of 17 spices from 6 botanical families grown in the Czech Republic were investigated. The herbs were extracted by means of different extraction techniques. Classical solvent extraction (Randall extraction), ultrasonication, maceration and shaking wereused and compared. The antioxidant capacity (AC) was estimated by method based on ABTS free radical scavenging abilities. Qualitative and quantitative analyses of major phenolics were conducted by reverse-phase ultrahigh-performance liquid chromatography (RP-UHPLC).

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

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název periodika

International Food Research Journal

ISSN

1985-4668

e-ISSN

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Svazek periodika

21

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

MY - Malajsie

Počet stran výsledku

6

Strana od-do

1495-1500

Kód UT WoS článku

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EID výsledku v databázi Scopus

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