| Attributes | Values |
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| rdf:type
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| Description
| - Polish garlic and white and red onions were subjected to blanching, boiling, frying, and microwaving for different periods of time, and then their bioactive compounds (polyphenols, flavonoids, flavanols, anthocyanins, tannins, and ascorbic acid) and antioxidant activities were determined. It was found that blanching and frying and then microwaving of garlic and onions did not decrease significantly the amounts of their bioactive compounds and the level of antioxidant activities (P > 0.05). The HPLC profiles of free and soluble ester- and glycoside-bound phenolic acids showed that trans-hydroxycinnamic acids (caffeic, p-coumaric, ferulic, and sinapic) were as much as twice higher in garlic than in onions. Quercetin quantity was the highest in red onion among the studied vegetables.The electrophoretic separation of nonreduced garlic and onion proteins after boiling demonstrated their degradation in the range from 50 to 112 kDa.
- Polish garlic and white and red onions were subjected to blanching, boiling, frying, and microwaving for different periods of time, and then their bioactive compounds (polyphenols, flavonoids, flavanols, anthocyanins, tannins, and ascorbic acid) and antioxidant activities were determined. It was found that blanching and frying and then microwaving of garlic and onions did not decrease significantly the amounts of their bioactive compounds and the level of antioxidant activities (P > 0.05). The HPLC profiles of free and soluble ester- and glycoside-bound phenolic acids showed that trans-hydroxycinnamic acids (caffeic, p-coumaric, ferulic, and sinapic) were as much as twice higher in garlic than in onions. Quercetin quantity was the highest in red onion among the studied vegetables.The electrophoretic separation of nonreduced garlic and onion proteins after boiling demonstrated their degradation in the range from 50 to 112 kDa. (en)
- V polském česneku, bílé a červené cibuli byly po různých tepelných úpravách (blanšírování, vaření, pečení, smažení a úprava v mikrovlnné troubě) stanoveny obsahy polyfenolických látek, flavonoidů, flavanolů, taninů a kyseliny askorbové. Po tepelné úpravě česneku, bílé a červené cibule v mikrovlnné troubě, po blanšírování a smažení se významně nesnížila hladina jejich bioaktivních látek a antioxidační aktivita. HPLC analýzy prokázaly dvojnásobný obsah trans-skořicových kyselin v česneku ve srovnání s cibulí. Obsah kvercetinu byl ze sledovaných zelenin nejvyšší v červené cibuli. (cs)
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| Title
| - Comparison of the Main Bioactive Compounds and Antioxidant Activities in Garlic and White and Red Onions after Treatment Protocols
- Porovnání hlavních bioaktivních látek a antioxidačních aktivit v česneku a bílé a červené cibuli po tepelné úpravě (cs)
- Comparison of the Main Bioactive Compounds and Antioxidant Activities in Garlic and White and Red Onions after Treatment Protocols (en)
|
| skos:prefLabel
| - Comparison of the Main Bioactive Compounds and Antioxidant Activities in Garlic and White and Red Onions after Treatment Protocols
- Porovnání hlavních bioaktivních látek a antioxidačních aktivit v česneku a bílé a červené cibuli po tepelné úpravě (cs)
- Comparison of the Main Bioactive Compounds and Antioxidant Activities in Garlic and White and Red Onions after Treatment Protocols (en)
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| skos:notation
| - RIV/61389030:_____/08:00320734!RIV09-AV0-61389030
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
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| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
| |
| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
| |
| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/61389030:_____/08:00320734
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| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - Garlic; onions; bioactive compounds (en)
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| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...odStatuVydavatele
| - US - Spojené státy americké
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/nazevZdroje
| - Journal of Agriculture and Food Chemistry
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| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...v/svazekPeriodika
| |
| http://linked.open...iv/tvurceVysledku
| - Cvikrová, Milena
- Gorinstein, S.
- Leontowicz, M.
- Martincová, Olga
- Namiesnik, J.
- Drzewiecki, J.
- Katrich, E.
- Leontowich, H.
- Najman, K.
- Trakhtenberg, S.
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| http://linked.open...ain/vavai/riv/wos
| |
| http://linked.open...n/vavai/riv/zamer
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| issn
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| number of pages
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