Decrease in the Antioxidant Capacity in Beverages Containing Tea Extracts during Storage
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F12%3A43871242" target="_blank" >RIV/62157124:16270/12:43871242 - isvavai.cz</a>
Výsledek na webu
<a href="http://dx.doi.org/10.1100/2012/361698" target="_blank" >http://dx.doi.org/10.1100/2012/361698</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1100/2012/361698" target="_blank" >10.1100/2012/361698</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Decrease in the Antioxidant Capacity in Beverages Containing Tea Extracts during Storage
Popis výsledku v původním jazyce
The aim of this work was to determine antioxidant capacity of beverages containing black, white, and green tea extracts using the photochemiluminescence method, and to monitor its changes based on the storage temperature and time. Samples were stored attwo different temperatures (refrigerated at 4 degrees C and laboratory temperature 22 degrees C), analyzed after opening of the original package, and consequently after 4 and 7 days. Results of the antioxidant capacity are expressed as the standard equivalents, that is, ascorbic acid in mmol/L. The highest mean value of the antioxidant capacity was found after opening of the original package in fruit-juice-enriched samples and totaled 9.793 mmol/L. This group revealed significant dependence (P { 0.05) not only on the storage time, but also temperature. In samples without added fruit juices containing preservatives the value was 0.428 mmol/L. This group showed significant dependence (P { 0.05) on the decrease of antioxidant capacity only
Název v anglickém jazyce
Decrease in the Antioxidant Capacity in Beverages Containing Tea Extracts during Storage
Popis výsledku anglicky
The aim of this work was to determine antioxidant capacity of beverages containing black, white, and green tea extracts using the photochemiluminescence method, and to monitor its changes based on the storage temperature and time. Samples were stored attwo different temperatures (refrigerated at 4 degrees C and laboratory temperature 22 degrees C), analyzed after opening of the original package, and consequently after 4 and 7 days. Results of the antioxidant capacity are expressed as the standard equivalents, that is, ascorbic acid in mmol/L. The highest mean value of the antioxidant capacity was found after opening of the original package in fruit-juice-enriched samples and totaled 9.793 mmol/L. This group revealed significant dependence (P { 0.05) not only on the storage time, but also temperature. In samples without added fruit juices containing preservatives the value was 0.428 mmol/L. This group showed significant dependence (P { 0.05) on the decrease of antioxidant capacity only
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
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Návaznosti
Z - Vyzkumny zamer (s odkazem do CEZ)
Ostatní
Rok uplatnění
2012
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
The Scientific World Journal
ISSN
1537-744X
e-ISSN
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Svazek periodika
Neuveden
Číslo periodika v rámci svazku
2012
Stát vydavatele periodika
US - Spojené státy americké
Počet stran výsledku
5
Strana od-do
"nečíslováno"
Kód UT WoS článku
000308604200001
EID výsledku v databázi Scopus
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