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%2F10%3A00168870" target="_blank" >RIV/62156489:43510/10:00168870 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Nutritional Parameters of Selected Culinary herbs (Lamiaceae)

Popis výsledku v původním jazyce

This study was conducted to evaluate 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 found in thyme (291,2 mg CE.100g-1) followed by basil cv. 'Lettuce Leaf' (251,0 mg CE.100g-1). The measured total phenolic content ranged from 0,16 g gallic acid equivalents (GAE).100g-1 to 0,80 GAE .100g-1. The highest average level of total phenolics was determined in marjoram (0,577 GAE .100g-1) and thyme (0,530 GAE .100g-1), followed by basil cvs. 'Ohře'and 'Compakt' (0, 363 and 0,250 GAE. 100g-1, respectively). Total antioxidant capacity was evaluated by the Analytik Jena Photochem system. The best results were obtained again with thyme (0,891 g Trolox equivalents (TE).100g-1) followed by basil cv. 'Lettuce Leaf' (

Název v anglickém jazyce

Nutritional Parameters of Selected Culinary herbs (Lamiaceae)

Popis výsledku anglicky

This study was conducted to evaluate 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 found in thyme (291,2 mg CE.100g-1) followed by basil cv. 'Lettuce Leaf' (251,0 mg CE.100g-1). The measured total phenolic content ranged from 0,16 g gallic acid equivalents (GAE).100g-1 to 0,80 GAE .100g-1. The highest average level of total phenolics was determined in marjoram (0,577 GAE .100g-1) and thyme (0,530 GAE .100g-1), followed by basil cvs. 'Ohře'and 'Compakt' (0, 363 and 0,250 GAE. 100g-1, respectively). Total antioxidant capacity was evaluated by the Analytik Jena Photochem system. The best results were obtained again with thyme (0,891 g Trolox equivalents (TE).100g-1) followed by basil cv. 'Lettuce Leaf' (

Druh

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

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 periodika

Acta agriculturae Serbica : Naučni časopis Agronomskog fakulteta

ISSN

0354-9542

e-ISSN

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Svazek periodika

15

Číslo periodika v rámci svazku

29

Stát vydavatele periodika

RS - Srbská republika

Počet stran výsledku

6

Strana od-do

77-82

Kód UT WoS článku

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EID výsledku v databázi Scopus

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