Antioxidační kapacita vín, studovaná metodou EPR spektroskopie

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F08%3A00137516" target="_blank" >RIV/62156489:43510/08:00137516 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/67179843:_____/08:00328386 RIV/61388980:_____/08:00328386

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Antioxidant activity of wines and related matters studied by EPR spectroscopy

Popis výsledku v původním jazyce

Antioxidation capacity and free radicals in various parts of Vitis vinifera plant were studied in vivo using EPR spectroscopy. The antioxidation capacity of different red and white wine samples was also determined. EPR method for the determination of antioxidation capacity is useful method for evaluation of quality of wines. The evaluation of antioxidant capacity of experimental samples by EPR method is based on measuring the changes of EPR spectrum of radicals as a result of their interaction with antioxidants. In the leaves of the vine varieties for the production of red wines, a higher mean decrease in free Tempol radicals was observed as compared to the leaves of the vine varieties used for the production of white wines. For all monitored wines a clear decrease in free Tempol radicals to the average value of 75.5 % was observed as compared to the original EPR spectrum. A higher antioxidant activity was observed in yeast sediments from the production of red wines than in those from

Název v anglickém jazyce

Antioxidant activity of wines and related matters studied by EPR spectroscopy

Popis výsledku anglicky

Antioxidation capacity and free radicals in various parts of Vitis vinifera plant were studied in vivo using EPR spectroscopy. The antioxidation capacity of different red and white wine samples was also determined. EPR method for the determination of antioxidation capacity is useful method for evaluation of quality of wines. The evaluation of antioxidant capacity of experimental samples by EPR method is based on measuring the changes of EPR spectrum of radicals as a result of their interaction with antioxidants. In the leaves of the vine varieties for the production of red wines, a higher mean decrease in free Tempol radicals was observed as compared to the leaves of the vine varieties used for the production of white wines. For all monitored wines a clear decrease in free Tempol radicals to the average value of 75.5 % was observed as compared to the original EPR spectrum. A higher antioxidant activity was observed in yeast sediments from the production of red wines than in those from

Druh

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

CEP obor

GM - Potravinářství

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)

Rok uplatnění

2008

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences - Potravinářské vědy

ISSN

1212-1800

e-ISSN

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Svazek periodika

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Číslo periodika v rámci svazku

26

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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