Total Phenolic Content and Antioxidant Capacity Determination of Basil, Dill and Marjoram in Dependence on Processing

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F11%3A00180207" target="_blank" >RIV/62156489:43510/11:00180207 - 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

Total Phenolic Content and Antioxidant Capacity Determination of Basil, Dill and Marjoram in Dependence on Processing

Popis výsledku v původním jazyce

Basil, thyme and marjoram depend to the most known species used as culinary herbs in fresh stage as well as in frozen and dried stage. Generally are culinary herbs considered to be rich sources of antioxidants in direct consumption and in processed stageas well. Processing caused degradation of many groups of chemical substances, which lead to the content reduction. In this study, there were compared measured amounts of total phenolic content and total antioxidant capacity using ferric reducing antioxidant power (FRAP) assay in fresh, frozen and dried plant material. In fresh samples the contents of total phenolics ranged from 2.71 g GAE (Gallic acid equivalents).100g-1 DW (dried weight) in dill to 7.76 g GAE.100g-1 DW in marjoram. Freezing and dryingcaused decrees of total phenolic content. Higher losses were ascertained in dried plant material than in frozen plant material by basil and dill, by marjoram it was conversely. In the case of total antioxidant capacity evaluation there w

Název v anglickém jazyce

Total Phenolic Content and Antioxidant Capacity Determination of Basil, Dill and Marjoram in Dependence on Processing

Popis výsledku anglicky

Basil, thyme and marjoram depend to the most known species used as culinary herbs in fresh stage as well as in frozen and dried stage. Generally are culinary herbs considered to be rich sources of antioxidants in direct consumption and in processed stageas well. Processing caused degradation of many groups of chemical substances, which lead to the content reduction. In this study, there were compared measured amounts of total phenolic content and total antioxidant capacity using ferric reducing antioxidant power (FRAP) assay in fresh, frozen and dried plant material. In fresh samples the contents of total phenolics ranged from 2.71 g GAE (Gallic acid equivalents).100g-1 DW (dried weight) in dill to 7.76 g GAE.100g-1 DW in marjoram. Freezing and dryingcaused decrees of total phenolic content. Higher losses were ascertained in dried plant material than in frozen plant material by basil and dill, by marjoram it was conversely. In the case of total antioxidant capacity evaluation there w

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

2011

Kód důvěrnosti údajů

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

Název periodika

Acta fytotechnica et zootechnica

ISSN

1335-258X

e-ISSN

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Svazek periodika

14

Číslo periodika v rámci svazku

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Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

3

Strana od-do

5-7

Kód UT WoS článku

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EID výsledku v databázi Scopus

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