Attributes | Values |
---|
rdf:type
| |
Description
| - The antioxidant capacity of savory (Satureja montana L.) and sage (Salvia officinalis L.) extracts was determined by the DPPH radical method calibrated with ascorbic acid. The antioxidant capacity of dried savory, savory extracts and α-tocopherol was also evaluated during lard autoxidation by the Schaal test at 60°C, and the activity of savory and sage extracts was determined in heated lard at 180°C. Because of the different polarity of the extracted compounds, different solvents were used. The best activity determined by the DPPH test was found in the extract of sage extracted by an aqueous solution of sodium hydroxide. About half the activity compared with this extract was found in extracts of sage extracted by water or an aqueous solution of hydrochloric acid. The best ability to inhibit autooxidation, determined by the Schaal test at 60°C, was found in diethyl ether and acetone extracts of savory. Dried savory and its water extracts showed similar ability to prevent the autooxidation of pork
- The antioxidant capacity of savory (Satureja montana L.) and sage (Salvia officinalis L.) extracts was determined by the DPPH radical method calibrated with ascorbic acid. The antioxidant capacity of dried savory, savory extracts and α-tocopherol was also evaluated during lard autoxidation by the Schaal test at 60°C, and the activity of savory and sage extracts was determined in heated lard at 180°C. Because of the different polarity of the extracted compounds, different solvents were used. The best activity determined by the DPPH test was found in the extract of sage extracted by an aqueous solution of sodium hydroxide. About half the activity compared with this extract was found in extracts of sage extracted by water or an aqueous solution of hydrochloric acid. The best ability to inhibit autooxidation, determined by the Schaal test at 60°C, was found in diethyl ether and acetone extracts of savory. Dried savory and its water extracts showed similar ability to prevent the autooxidation of pork (en)
|
Title
| - Antioxidative activity of selected component of diet
- Antioxidative activity of selected component of diet (en)
|
skos:prefLabel
| - Antioxidative activity of selected component of diet
- Antioxidative activity of selected component of diet (en)
|
skos:notation
| - RIV/60461373:22330/10:00024349!RIV11-MSM-22330___
|
http://linked.open...avai/riv/aktivita
| |
http://linked.open...avai/riv/aktivity
| |
http://linked.open...vai/riv/dodaniDat
| |
http://linked.open...aciTvurceVysledku
| |
http://linked.open.../riv/druhVysledku
| |
http://linked.open...iv/duvernostUdaju
| |
http://linked.open...titaPredkladatele
| |
http://linked.open...dnocenehoVysledku
| |
http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/10:00024349
|
http://linked.open...riv/jazykVysledku
| |
http://linked.open.../riv/klicovaSlova
| - herbs; antioxidant capacity; DPPH; Schaal test, lipids (en)
|
http://linked.open.../riv/klicoveSlovo
| |
http://linked.open...ontrolniKodProRIV
| |
http://linked.open...v/mistoKonaniAkce
| |
http://linked.open...i/riv/mistoVydani
| |
http://linked.open...i/riv/nazevZdroje
| - XVI. International Conference on current issues of cultivation, manufacturing and usage of medicinal, aromatic and spicy plants
|
http://linked.open...in/vavai/riv/obor
| |
http://linked.open...ichTvurcuVysledku
| |
http://linked.open...cetTvurcuVysledku
| |
http://linked.open...UplatneniVysledku
| |
http://linked.open...iv/tvurceVysledku
| - Chrpová, Diana
- Pánek, Jan
- Kouřimská, Lenka
- Roubíčková, Iva
- Štolcová, Miluše
|
http://linked.open...vavai/riv/typAkce
| |
http://linked.open.../riv/zahajeniAkce
| |
http://linked.open...n/vavai/riv/zamer
| |
number of pages
| |
http://purl.org/ne...btex#hasPublisher
| - Česká zemědělská univerzita v Praze
|
https://schema.org/isbn
| |
http://localhost/t...ganizacniJednotka
| |