Cross-Correlation of Quality Parameters of Musts and Wines Enriched with Lignans

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F86652079%3A_____%2F16%3A00458421" target="_blank" >RIV/86652079:_____/16:00458421 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62156489:43510/16:43910565 RIV/00027022:_____/16:00000610

Výsledek na webu

<a href="http://dx.doi.org/10.17221/232/2015-CJFS" target="_blank" >http://dx.doi.org/10.17221/232/2015-CJFS</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/232/2015-CJFS" target="_blank" >10.17221/232/2015-CJFS</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Cross-Correlation of Quality Parameters of Musts and Wines Enriched with Lignans

Popis výsledku v původním jazyce

Hydroxymatairesinol (HMR) is the main lignan found in spruce knots. This lignan has been used for enrichment of musts and wines. Quality parameters of these products have been studied for several years and for storage times up to one year. Parameters included HMR concentration, antioxidant activities expressed as ferric reducing antioxidant power and 2,2-difenyl-1-picrylhydrazyl, total polyphenols, and sensory parameters, i.e. consumer acceptability. The main goal of this work was to study and provide relationships between the above mentioned quality parameters. We analysed cross-correlations of all these parameters and found statistically significant correlations between lignan concentration and consumer acceptability, which can be phrased as a warning against high lignan concentrations. The strongest correlations were found between antioxidant parameters and total polyphenol content that supports the antioxidative behaviour. © 2016, Czech Academy of Agricultural Sciences.

Název v anglickém jazyce

Cross-Correlation of Quality Parameters of Musts and Wines Enriched with Lignans

Popis výsledku anglicky

Hydroxymatairesinol (HMR) is the main lignan found in spruce knots. This lignan has been used for enrichment of musts and wines. Quality parameters of these products have been studied for several years and for storage times up to one year. Parameters included HMR concentration, antioxidant activities expressed as ferric reducing antioxidant power and 2,2-difenyl-1-picrylhydrazyl, total polyphenols, and sensory parameters, i.e. consumer acceptability. The main goal of this work was to study and provide relationships between the above mentioned quality parameters. We analysed cross-correlations of all these parameters and found statistically significant correlations between lignan concentration and consumer acceptability, which can be phrased as a warning against high lignan concentrations. The strongest correlations were found between antioxidant parameters and total polyphenol content that supports the antioxidative behaviour. © 2016, Czech Academy of Agricultural Sciences.

Druh

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

CEP obor

EH - Ekologie – společenstva

OECD FORD obor

—

Projekt

<a href="/cs/project/QJ1210258" target="_blank" >QJ1210258: Extrakce lignanů z dřevní hmoty a jejich využití v doplňcích stravy s významnými biologickými účinky</a><br>

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

—

Svazek periodika

34

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

24-31

Kód UT WoS článku

000371953500004

EID výsledku v databázi Scopus

2-s2.0-84959483881