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  • Antioxidant activity of buckwheat leaves in concentration of 0-15 % was tested using Schaal oven test at 70°C with gravimetric indication and Oxipres method with initial pressure 0.5 MPa and temperature 100°C. Lard was used as lipid substrate. Protection factors increased with increasing leaves amount and reached value 4.1 for 15 % leaves addition. The results of both testing methods were comparable. Statistically significant relationships between total phenolics contents as well as rutin contents and antioxidant activities of buckwheat samples were found. No such relationship existed between tocol contents and antioxidant activities of the tested samples. Besides the model samples real biscuits with 30 % fat content and with 0-15 % buckwheat leaves addition (related to fat content) were prepared and their antioxidant activities determined by Oxipres method. Protection factor rose with increasing leaves addition, the value found for 15 % leaves addition amounted to 1.6. n, the value fo
  • Antioxidant activity of buckwheat leaves in concentration of 0-15 % was tested using Schaal oven test at 70°C with gravimetric indication and Oxipres method with initial pressure 0.5 MPa and temperature 100°C. Lard was used as lipid substrate. Protection factors increased with increasing leaves amount and reached value 4.1 for 15 % leaves addition. The results of both testing methods were comparable. Statistically significant relationships between total phenolics contents as well as rutin contents and antioxidant activities of buckwheat samples were found. No such relationship existed between tocol contents and antioxidant activities of the tested samples. Besides the model samples real biscuits with 30 % fat content and with 0-15 % buckwheat leaves addition (related to fat content) were prepared and their antioxidant activities determined by Oxipres method. Protection factor rose with increasing leaves addition, the value found for 15 % leaves addition amounted to 1.6. n, the value fo (en)
Title
  • Antioxidant activity of buckwheat leaves. Biologically-active phytochemicals in food.
  • Antioxidant activity of buckwheat leaves. Biologically-active phytochemicals in food. (en)
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  • Antioxidant activity of buckwheat leaves. Biologically-active phytochemicals in food.
  • Antioxidant activity of buckwheat leaves. Biologically-active phytochemicals in food. (en)
skos:notation
  • RIV/00027022:_____/01:00000038!RIV/2002/MZE/M04002/N
http://linked.open.../vavai/riv/strany
  • 249;253
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(EP0960006255)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
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  • 673513
http://linked.open...ai/riv/idVysledku
  • RIV/00027022:_____/01:00000038
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • buckwheat, antioxidant, tocols, phenolics, rutin (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [F731E6812938]
http://linked.open...v/mistoKonaniAkce
  • Norwich
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  • Norwich UK
http://linked.open...i/riv/nazevZdroje
  • Proceedings of EUROFOODCHEM XI
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http://linked.open...nichUcastnikuAkce
http://linked.open...vavai/riv/projekt
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Réblová, Z.
  • Fiedlerová, Vlasta
  • Holasová, Marie
  • Lachman, J.
  • Smrčinová, Hana
  • Orsák, X.
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
number of pages
http://purl.org/ne...btex#hasPublisher
  • Pfannhauser W., Fenwick
https://schema.org/isbn
  • 0-85404-806-5
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