Determination of total phenolic content, total flavonoid content and FRAP in culinary herbs in relation to harvest time

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Determination of total phenolic content, total flavonoid content and FRAP in culinary herbs in relation to harvest time

Popis výsledku v původním jazyce

In this study there were evaluated total phenolic and flavonoid contents, and ferric reducing antioxidant power (FRAP) of 3 herbs species, that are commonly used in fresh stage (summer savory - Satureja hortensis L., marjoram - Majorana hortensis M. andthyme - Thymus vulgaris L.) in dependence on time of harvest. The total flavonoid content ranged from 2,36 to 4,10 g of catechin equivalents (CE).100g-1 of dry weight (dw) of plant material. The highest average total flavonoids content was ascertained inaerial part of summer savory colected in first harvest (4,10 g CE.100g-1 dw) and the lowest in aerial part of summer savory collected in third harvest (2,36 g CE.100g-1 dw). The highest total flavonoid content was measured by all tested species in plantmaterial harvested in first time of harvest. The highest total phenolic content was estimated in plant material of marjoram harvested in the second time of harvest (6,74 g gallic acid equivalents (GAE).100g-1 dw) and the lowest in aerial

Název v anglickém jazyce

Determination of total phenolic content, total flavonoid content and FRAP in culinary herbs in relation to harvest time

Popis výsledku anglicky

In this study there were evaluated total phenolic and flavonoid contents, and ferric reducing antioxidant power (FRAP) of 3 herbs species, that are commonly used in fresh stage (summer savory - Satureja hortensis L., marjoram - Majorana hortensis M. andthyme - Thymus vulgaris L.) in dependence on time of harvest. The total flavonoid content ranged from 2,36 to 4,10 g of catechin equivalents (CE).100g-1 of dry weight (dw) of plant material. The highest average total flavonoids content was ascertained inaerial part of summer savory colected in first harvest (4,10 g CE.100g-1 dw) and the lowest in aerial part of summer savory collected in third harvest (2,36 g CE.100g-1 dw). The highest total flavonoid content was measured by all tested species in plantmaterial harvested in first time of harvest. The highest total phenolic content was estimated in plant material of marjoram harvested in the second time of harvest (6,74 g gallic acid equivalents (GAE).100g-1 dw) and the lowest in aerial

Druh

D - Stať ve sborníku

CEP obor

GC - Pěstování rostlin, osevní postupy

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2010

Kód důvěrnosti údajů

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

Název statě ve sborníku

Conference proceedings - 2nd International Conference on Horticulture Post-graduate Study

ISBN

978-80-7375-419-8

ISSN

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e-ISSN

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Počet stran výsledku

7

Strana od-do

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Název nakladatele

Mendel University in Brno

Místo vydání

Lednice

Místo konání akce

Lednice

Datum konání akce

30. 8. 2010

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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