Nutritional parameters of selected culinary herbs (Lamiaceae)

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F09%3A00144427" target="_blank" >RIV/62156489:43510/09:00144427 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Nutritional parameters of selected culinary herbs (Lamiaceae)

Popis výsledku v původním jazyce

In this study was evaluated the content of total phenolics and flavonoids, and total antioxidant activity of 7 species and cultivars of herbs commonly used in fresh stage (basil, marjoram, summer savory, thyme). The total flavonoids content ranged from 125 to 360 mg catechin equivalents (CE).100g-1 of fresh herb. The highest average total flavonoids content was ascertained by thyme (291,2 mg CE.100g-1) followed by basil 'Lettuce Leaf' (251,0 mg CE.100g-1). In the case of total phenolic content were measured amounts in the range from 0,16 g gallic acid equivalents (GAE).100g-1 to 0,80 GAE .100g-1. The highest average level of total phenolics contained marjoram (0,577 GAE .100g-1) and thyme (0,530 GAE .100g-1). Another herbs contained from 0,250 GAE .100g-1 (basil 'Compakt') to 0,363 GAE .100g-1 (basil 'Ohře'). Total antioxidant capacity was evaluated using Photochem from German company Analytik Jena. The best results were obtained again by thyme (0,891 g Trolox equivalents (TE).100g-1)

Název v anglickém jazyce

Nutritional parameters of selected culinary herbs (Lamiaceae)

Popis výsledku anglicky

In this study was evaluated the content of total phenolics and flavonoids, and total antioxidant activity of 7 species and cultivars of herbs commonly used in fresh stage (basil, marjoram, summer savory, thyme). The total flavonoids content ranged from 125 to 360 mg catechin equivalents (CE).100g-1 of fresh herb. The highest average total flavonoids content was ascertained by thyme (291,2 mg CE.100g-1) followed by basil 'Lettuce Leaf' (251,0 mg CE.100g-1). In the case of total phenolic content were measured amounts in the range from 0,16 g gallic acid equivalents (GAE).100g-1 to 0,80 GAE .100g-1. The highest average level of total phenolics contained marjoram (0,577 GAE .100g-1) and thyme (0,530 GAE .100g-1). Another herbs contained from 0,250 GAE .100g-1 (basil 'Compakt') to 0,363 GAE .100g-1 (basil 'Ohře'). Total antioxidant capacity was evaluated using Photochem from German company Analytik Jena. The best results were obtained again by thyme (0,891 g Trolox equivalents (TE).100g-1)

Druh

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

CEP obor

GC - Pěstování rostlin, osevní postupy

OECD FORD obor

—

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2009

Kód důvěrnosti údajů

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

Název periodika

Smotra naučnih radova

ISSN

1450-7323

e-ISSN

—

Svazek periodika

6

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

RS - Srbská republika

Počet stran výsledku

6

Strana od-do

—

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—