The antioxidant capacity and macroelement content of several onion cultivars

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F15%3A43906768" target="_blank" >RIV/62156489:43210/15:43906768 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62156489:43510/15:43906768 RIV/70883521:28110/15:43873236

Výsledek na webu

<a href="http://journals.tubitak.gov.tr/agriculture/issues/tar-15-39-6/tar-39-6-17-1501-71.pdf" target="_blank" >http://journals.tubitak.gov.tr/agriculture/issues/tar-15-39-6/tar-39-6-17-1501-71.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3906/tar-1501-71" target="_blank" >10.3906/tar-1501-71</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The antioxidant capacity and macroelement content of several onion cultivars

Popis výsledku v původním jazyce

The aim of this study was to determine the phosphorus, magnesium, sodium, potassium, and calcium contents, as well as the total phenolic content and antioxidant activity in white, yellow, and red onion varieties. It is evident from the results that the highest content of all of these macroelements except phosphorus was found in the cultivar Fireball. In this cultivar, the phosphorus content was the lowest of all cultivars. The total phenolic content ranged from 1.17 to 2.10 g of gallic acid equivalentskg(-1) and the antioxidant capacity ranged from 1.26 and 1.86 g of ascorbic acid equivalents kg(-1) of fresh weight and was slightly higher in red onion cultivars than in white and yellow cultivars. The significant influence of color was determined by total phenolic content, antioxidant capacity, and macroelements except phosphorus (P < 0.05). While the season had influence on phosphorus and potassium content and on antioxidant capacity, the growing season significantly influenced the to

Název v anglickém jazyce

The antioxidant capacity and macroelement content of several onion cultivars

Popis výsledku anglicky

The aim of this study was to determine the phosphorus, magnesium, sodium, potassium, and calcium contents, as well as the total phenolic content and antioxidant activity in white, yellow, and red onion varieties. It is evident from the results that the highest content of all of these macroelements except phosphorus was found in the cultivar Fireball. In this cultivar, the phosphorus content was the lowest of all cultivars. The total phenolic content ranged from 1.17 to 2.10 g of gallic acid equivalentskg(-1) and the antioxidant capacity ranged from 1.26 and 1.86 g of ascorbic acid equivalents kg(-1) of fresh weight and was slightly higher in red onion cultivars than in white and yellow cultivars. The significant influence of color was determined by total phenolic content, antioxidant capacity, and macroelements except phosphorus (P < 0.05). While the season had influence on phosphorus and potassium content and on antioxidant capacity, the growing season significantly influenced the to

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

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název periodika

Turkish Journal of Agriculture and Forestry

ISSN

1300-011X

e-ISSN

—

Svazek periodika

39

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

TR - Turecká republika

Počet stran výsledku

6

Strana od-do

999-1004

Kód UT WoS článku

000363554800017

EID výsledku v databázi Scopus

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