About: Antioxidative activity of selected component of diet

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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	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	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Chrpová, Diana Pánek, Jan Roubíčková, Iva
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	247159
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/10:00024349
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	herbs; antioxidant capacity; DPPH; Schaal test, lipids (en)
http://linked.open.../riv/klicoveSlovo	Schaal test herbs DPPH antioxidant capacity lipids
http://linked.open...ontrolniKodProRIV	[1BB8C0AA93E3]
http://linked.open...v/mistoKonaniAkce	Praha
http://linked.open...i/riv/mistoVydani	Praha
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	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...iv/tvurceVysledku	Chrpová, Diana Pánek, Jan Kouřimská, Lenka Roubíčková, Iva Štolcová, Miluše
http://linked.open...vavai/riv/typAkce	EUR - Evropská
http://linked.open.../riv/zahajeniAkce	2010-01-01 (xsd:date)
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
number of pages	9 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Česká zemědělská univerzita v Praze
https://schema.org/isbn	978-80-213-2121-2
http://localhost/t...ganizacniJednotka	22330

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