The determination of water-soluble vitamins and in vitro digestibility of selected Czech cheeses

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F11%3A43865334" target="_blank" >RIV/70883521:28110/11:43865334 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1111/j.1365-2621.2011.02601.x" target="_blank" >http://dx.doi.org/10.1111/j.1365-2621.2011.02601.x</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/j.1365-2621.2011.02601.x" target="_blank" >10.1111/j.1365-2621.2011.02601.x</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The determination of water-soluble vitamins and in vitro digestibility of selected Czech cheeses

Popis výsledku v původním jazyce

Water-soluble vitamins, in vitro organic matter digestibility (OMD) and dry matter digestibility (DMD) values were determined in various different Czech cheeses. An HPLC method for the simultaneous determination of niacin, pantothenic acid and pyridoxinein cheese was established. Different hydrolysis conditions and enzymes were used to release these vitamins from their complex form. The cheeses contained on average 2.04 mg of niacin, 3.24 mg of pantothenic acid and 2.16 mg of pyridoxine per 100 g of fresh mass. An enzymatic method was applied for the evaluation of OMD and DMD in cheeses. In vitro digestibility values ranged from 83.29% to 99.99% for organic matter (OMD) and 83.33% to 99.87% for dry matter (DMD) after two different enzymatic digestions(pepsin, pancreatin). In addition, cheeses incubated with pepsin plus pancreatin, OMD and DMD were strongly digested (99.04?99.83%, 97.73?99.74%).

Název v anglickém jazyce

The determination of water-soluble vitamins and in vitro digestibility of selected Czech cheeses

Popis výsledku anglicky

Water-soluble vitamins, in vitro organic matter digestibility (OMD) and dry matter digestibility (DMD) values were determined in various different Czech cheeses. An HPLC method for the simultaneous determination of niacin, pantothenic acid and pyridoxinein cheese was established. Different hydrolysis conditions and enzymes were used to release these vitamins from their complex form. The cheeses contained on average 2.04 mg of niacin, 3.24 mg of pantothenic acid and 2.16 mg of pyridoxine per 100 g of fresh mass. An enzymatic method was applied for the evaluation of OMD and DMD in cheeses. In vitro digestibility values ranged from 83.29% to 99.99% for organic matter (OMD) and 83.33% to 99.87% for dry matter (DMD) after two different enzymatic digestions(pepsin, pancreatin). In addition, cheeses incubated with pepsin plus pancreatin, OMD and DMD were strongly digested (99.04?99.83%, 97.73?99.74%).

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2011

Kód důvěrnosti údajů

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

Název periodika

International Journal of Food Science and Technology

ISSN

0950-5423

e-ISSN

—

Svazek periodika

46

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

6

Strana od-do

1225-1230

Kód UT WoS článku

000290171800015

EID výsledku v databázi Scopus

—