Changes in phenolic content in ground red pepper (capsicum annuum l.) during storage

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F19%3A63523636" target="_blank" >RIV/70883521:28110/19:63523636 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.jmbfs.org/issue/october-november-2019-vol-9-no-2/jmbfs_skxx_tvrznik/?issue_id=6115&article_id=27" target="_blank" >https://www.jmbfs.org/issue/october-november-2019-vol-9-no-2/jmbfs_skxx_tvrznik/?issue_id=6115&article_id=27</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.15414/jmbfs.2019.9.2.345-348" target="_blank" >10.15414/jmbfs.2019.9.2.345-348</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Changes in phenolic content in ground red pepper (capsicum annuum l.) during storage

Popis výsledku v původním jazyce

Dynamics of changes in phenolic content in ground red pepper spice (Capsicum annuum L.) was monitored during the period of 10/ 2016–01/2018. Phenolic compounds were determined: gallic acid, catechine, vanillic acid, caffeic acid, coumaric acid, ferulic acid, rutin, resveratrol, cinnamic acid. In order to carry out a relevant statistical evaluation, individual measurements were interpolated to obtain a weekly time series. The fastest weekly reduction in content occurs for cinnamic acid (0.9%), coumaric acid (0.6%), resveratrol (0.54%), catechine (0.53%), quercetin (0.47%), vanillic acid (0.47%), ferulic acid (0.39%), gallic acid (0.34%), and rutin (0.29%). For the total content of phenolic substances, weekly decrease of 0.4% was statistically significant (at significance level of 0.001). The losses of phenolic substances during storage are possible to be minimized partially by keeping in cold, dry, and dark storage areas, in airtight containers for wholesale and retail packages.

Název v anglickém jazyce

Changes in phenolic content in ground red pepper (capsicum annuum l.) during storage

Popis výsledku anglicky

Dynamics of changes in phenolic content in ground red pepper spice (Capsicum annuum L.) was monitored during the period of 10/ 2016–01/2018. Phenolic compounds were determined: gallic acid, catechine, vanillic acid, caffeic acid, coumaric acid, ferulic acid, rutin, resveratrol, cinnamic acid. In order to carry out a relevant statistical evaluation, individual measurements were interpolated to obtain a weekly time series. The fastest weekly reduction in content occurs for cinnamic acid (0.9%), coumaric acid (0.6%), resveratrol (0.54%), catechine (0.53%), quercetin (0.47%), vanillic acid (0.47%), ferulic acid (0.39%), gallic acid (0.34%), and rutin (0.29%). For the total content of phenolic substances, weekly decrease of 0.4% was statistically significant (at significance level of 0.001). The losses of phenolic substances during storage are possible to be minimized partially by keeping in cold, dry, and dark storage areas, in airtight containers for wholesale and retail packages.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/ED2.1.00%2F03.0111" target="_blank" >ED2.1.00/03.0111: Centrum polymerních systémů</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název periodika

Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

—

Svazek periodika

9

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

4

Strana od-do

345-348

Kód UT WoS článku

000488951100028

EID výsledku v databázi Scopus

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