About: Influence of technological processing on antioxidant of flesh colored potato     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)

AttributesValues
rdf:type
Description
  • Odrůda brambor s mpdrou dužninou Violette měla nejvyšší antioxidační aktivitu při všech způsobech technologického zpracování. Nejvyšší antioxidační aktivita bylazjištěna u brambor vařených v mokrovlné troubě a vařených ve slupce v páře. (cs)
  • The main potato antioxidants are phenolic compounds, L-ascorbic acid, carotenoids, tocopherols, and red and purple potatoes include anthocyanins acylated with ferulic and p-coumaric acid. The aim of this thesis was to compare antioxidant activity of yellow, red and violet potatoes and changes of antioxidant activity due to technological processing. Antioxidant antiradical activity was determined by the DPPH method and by the ABTS method. The total phenolic compounds were determined with the Folin-Ciocalteau reagent and each phenolic chemical compound were measured HPLC with electrochemical detection (HPLC-ECD method). Violet-flesh potatoes Violette show the highest antioxidant activity in all way of technological processing. The highest antioxidant activity was determined in potatoes cooked in microwave oven and cooked with peels.
  • The main potato antioxidants are phenolic compounds, L-ascorbic acid, carotenoids, tocopherols, and red and purple potatoes include anthocyanins acylated with ferulic and p-coumaric acid. The aim of this thesis was to compare antioxidant activity of yellow, red and violet potatoes and changes of antioxidant activity due to technological processing. Antioxidant antiradical activity was determined by the DPPH method and by the ABTS method. The total phenolic compounds were determined with the Folin-Ciocalteau reagent and each phenolic chemical compound were measured HPLC with electrochemical detection (HPLC-ECD method). Violet-flesh potatoes Violette show the highest antioxidant activity in all way of technological processing. The highest antioxidant activity was determined in potatoes cooked in microwave oven and cooked with peels. (en)
Title
  • Influence of technological processing on antioxidant of flesh colored potato
  • Influence of technological processing on antioxidant of flesh colored potato (en)
  • Vliv technologie zpracování na antioxidanty brambor s barevnou dužninou (cs)
skos:prefLabel
  • Influence of technological processing on antioxidant of flesh colored potato
  • Influence of technological processing on antioxidant of flesh colored potato (en)
  • Vliv technologie zpracování na antioxidanty brambor s barevnou dužninou (cs)
skos:notation
  • RIV/60109807:_____/07:#0000084!RIV08-MSM-60109807
http://linked.open.../vavai/riv/strany
  • 253-254
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6010980701)
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
  • 426427
http://linked.open...ai/riv/idVysledku
  • RIV/60109807:_____/07:#0000084
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • potato; antioxidant properties; DPPH, ABTS, HPLC-ECD (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [96E158F07F4E]
http://linked.open...v/mistoKonaniAkce
  • Praha
http://linked.open...i/riv/mistoVydani
  • Pardubice
http://linked.open...i/riv/nazevZdroje
  • Vitamins 2007 - nutrition and diagnistics
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Voldřich, Michal
  • Kvasnička, František
  • Ševčík, Rudolf
  • Rajchl, Aleš
  • Vacek, Josef
  • Duriníková, Petra
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
  • Univerzita Pardubice
https://schema.org/isbn
  • 978-80-7194-937-4
Faceted Search & Find service v1.16.118 as of Jun 21 2024


Alternative Linked Data Documents: ODE     Content Formats:   [cxml] [csv]     RDF   [text] [turtle] [ld+json] [rdf+json] [rdf+xml]     ODATA   [atom+xml] [odata+json]     Microdata   [microdata+json] [html]    About   
This material is Open Knowledge   W3C Semantic Web Technology [RDF Data] Valid XHTML + RDFa
OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 58 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software