About: Effects of extraction conditions on the antioxidant activity of buckwheat and spelt flours

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About: Effects of extraction conditions on the antioxidant activity of buckwheat and spelt flours Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Cereals and pseudocereals (including spelt and buckwheat) play an important role in maintaining good health. Flours are significant source of bioactive compounds, e.g. dietary fibre, vitamins, minerals and last but not least phenolic compounds that are frequently associated with the health benefits of cereals. The present study was focused on comparison of five different extractions solvent systems used to prepare extracts from spelt and buckwheat flours, i.e., absolute ethanol, 50 % ethanol in water (v/v), distilled water, 20% acetone in water (v/v) and 50% acetone in water (v/v). Cereals and pseudocereals (including spelt and buckwheat) play an important role in maintaining good health. Flours are significant source of bioactive compounds, e.g. dietary fibre, vitamins, minerals and last but not least phenolic compounds that are frequently associated with the health benefits of cereals. The present study was focused on comparison of five different extractions solvent systems used to prepare extracts from spelt and buckwheat flours, i.e., absolute ethanol, 50 % ethanol in water (v/v), distilled water, 20% acetone in water (v/v) and 50% acetone in water (v/v). (en)
Title	Effects of extraction conditions on the antioxidant activity of buckwheat and spelt flours Effects of extraction conditions on the antioxidant activity of buckwheat and spelt flours (en)
skos:prefLabel	Effects of extraction conditions on the antioxidant activity of buckwheat and spelt flours Effects of extraction conditions on the antioxidant activity of buckwheat and spelt flours (en)
skos:notation	RIV/00216305:26310/11:PU93939!RIV12-MSM-26310___
http://linked.open...avai/riv/aktivita	S
http://linked.open...avai/riv/aktivity	S
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Tobolková, Blanka
http://linked.open.../riv/druhVysledku	O - Ostatní výsledky nezařaditelné do žádného z výše uvedených druhů výsledku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoké učení technické v Brně / Fakulta chemická
http://linked.open...dnocenehoVysledku	196630
http://linked.open...ai/riv/idVysledku	RIV/00216305:26310/11:PU93939
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	spelt flour, buckwheat flour, antioxidant activity, EPR spectroscopy, UV-VIS-NIR spectroscopy (en)
http://linked.open.../riv/klicoveSlovo	antioxidant activity EPR spectroscopy UV-VIS-NIR spectroscopy buckwheat flour spelt flour
http://linked.open...ontrolniKodProRIV	[8DE35A653C39]
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...iv/tvurceVysledku	Polovka, Martin Tobolková, Blanka
http://localhost/t...ganizacniJednotka	26310

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