Musts with Increased Lignan Content Through Addition of Lignan Extracts

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F86652079%3A_____%2F17%3A00479264" target="_blank" >RIV/86652079:_____/17:00479264 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00216224:14110/17:00097079 RIV/62156489:43510/17:43912699 RIV/00027022:_____/17:00000664

Výsledek na webu

<a href="http://dx.doi.org/10.1007/s11947-017-1911-6" target="_blank" >http://dx.doi.org/10.1007/s11947-017-1911-6</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s11947-017-1911-6" target="_blank" >10.1007/s11947-017-1911-6</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Musts with Increased Lignan Content Through Addition of Lignan Extracts

Popis výsledku v původním jazyce

Red and white grape musts were enriched with 7-hydroxymatairesinol (HMR), which is the main lignan contained in spruce knots. Lignan enrichment was achieved by adding a spruce knot ethanol extract. Enriched musts were stored for 12 months and during storage must samples were periodically analyzed for HMR and alpha-conidendrin content, antioxidant activity, total polyphenols, and anti-mutagenicity. The data were statistically evaluated in order to determine the influence of grape type, quantity of added lignan extracts, addition of sugar, method of preservation and storage time on the quantity of lignans added, antioxidant activity, total polyphenols, and anti-mutagenicity. Lignan content was significantly influenced by the addition of lignan extracts. After storage, lignan content had changed only moderately and the added lignans were stable in the stored musts. Total polyphenol content and antioxidant activity of grape musts were significantly increased by the type of must grape and by thermomaceration. Thermomacerated red musts exhibited higher anti-mutagenicity compared to thermomacerated white musts, independent of lignan addition

Název v anglickém jazyce

Musts with Increased Lignan Content Through Addition of Lignan Extracts

Popis výsledku anglicky

Red and white grape musts were enriched with 7-hydroxymatairesinol (HMR), which is the main lignan contained in spruce knots. Lignan enrichment was achieved by adding a spruce knot ethanol extract. Enriched musts were stored for 12 months and during storage must samples were periodically analyzed for HMR and alpha-conidendrin content, antioxidant activity, total polyphenols, and anti-mutagenicity. The data were statistically evaluated in order to determine the influence of grape type, quantity of added lignan extracts, addition of sugar, method of preservation and storage time on the quantity of lignans added, antioxidant activity, total polyphenols, and anti-mutagenicity. Lignan content was significantly influenced by the addition of lignan extracts. After storage, lignan content had changed only moderately and the added lignans were stable in the stored musts. Total polyphenol content and antioxidant activity of grape musts were significantly increased by the type of must grape and by thermomaceration. Thermomacerated red musts exhibited higher anti-mutagenicity compared to thermomacerated white musts, independent of lignan addition

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10511 - Environmental sciences (social aspects to be 5.7)

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

Food and Bioprocess Technology

ISSN

1935-5130

e-ISSN

—

Svazek periodika

10

Číslo periodika v rámci svazku

7

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

7

Strana od-do

1367-1373

Kód UT WoS článku

000403551600015

EID výsledku v databázi Scopus

2-s2.0-85016547745