About: Determination of total phenolic content, total flavonoid content and FRAP in culinary herbs in relation to harvest time

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	In this study there were evaluated total phenolic and flavonoid contents, and ferric reducing antioxidant power (FRAP) of 3 herbs species, that are commonly used in fresh stage (summer savory - Satureja hortensis L., marjoram - Majorana hortensis M. and thyme - Thymus vulgaris L.) in dependence on time of harvest. The total flavonoid content ranged from 2,36 to 4,10 g of catechin equivalents (CE).100g-1 of dry weight (dw) of plant material. The highest average total flavonoids content was ascertained in aerial part of summer savory colected in first harvest (4,10 g CE.100g-1 dw) and the lowest in aerial part of summer savory collected in third harvest (2,36 g CE.100g-1 dw). The highest total flavonoid content was measured by all tested species in plant material harvested in first time of harvest. The highest total phenolic content was estimated in plant material of marjoram harvested in the second time of harvest (6,74 g gallic acid equivalents (GAE).100g-1 dw) and the lowest in aerial part of summer In this study there were evaluated total phenolic and flavonoid contents, and ferric reducing antioxidant power (FRAP) of 3 herbs species, that are commonly used in fresh stage (summer savory - Satureja hortensis L., marjoram - Majorana hortensis M. and thyme - Thymus vulgaris L.) in dependence on time of harvest. The total flavonoid content ranged from 2,36 to 4,10 g of catechin equivalents (CE).100g-1 of dry weight (dw) of plant material. The highest average total flavonoids content was ascertained in aerial part of summer savory colected in first harvest (4,10 g CE.100g-1 dw) and the lowest in aerial part of summer savory collected in third harvest (2,36 g CE.100g-1 dw). The highest total flavonoid content was measured by all tested species in plant material harvested in first time of harvest. The highest total phenolic content was estimated in plant material of marjoram harvested in the second time of harvest (6,74 g gallic acid equivalents (GAE).100g-1 dw) and the lowest in aerial part of summer (en)
Title	Determination of total phenolic content, total flavonoid content and FRAP in culinary herbs in relation to harvest time Determination of total phenolic content, total flavonoid content and FRAP in culinary herbs in relation to harvest time (en)
skos:prefLabel	Determination of total phenolic content, total flavonoid content and FRAP in culinary herbs in relation to harvest time Determination of total phenolic content, total flavonoid content and FRAP in culinary herbs in relation to harvest time (en)
skos:notation	RIV/62156489:43510/10:00159572!RIV11-MSM-43510___
http://linked.open...avai/riv/aktivita	S
http://linked.open...avai/riv/aktivity	S
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Vábková, Jindřiška Neugebauerová, Jarmila
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	Mendelova univerzita v Brně / Zahradnická fakulta (Lednice)
http://linked.open...dnocenehoVysledku	253833
http://linked.open...ai/riv/idVysledku	RIV/62156489:43510/10:00159572
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	thyme; total flavonoid content; total phenolic content; summer savory; FRAP; marjoram (en)
http://linked.open.../riv/klicoveSlovo	total phenolic content marjoram summer savory thyme total flavonoid content FRAP
http://linked.open...ontrolniKodProRIV	[DDB80ACFA6ED]
http://linked.open...v/mistoKonaniAkce	Lednice
http://linked.open...i/riv/mistoVydani	Lednice
http://linked.open...i/riv/nazevZdroje	Conference proceedings - 2nd International Conference on Horticulture Post-graduate Study
http://linked.open...in/vavai/riv/obor	GC
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...iv/tvurceVysledku	Neugebauerová, Jarmila Vábková, Jindřiška
http://linked.open...vavai/riv/typAkce	EUR - Evropská
http://linked.open.../riv/zahajeniAkce	2010-08-30 (xsd:date)
number of pages	7 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Mendel University in Brno
https://schema.org/isbn	978-80-7375-419-8
http://localhost/t...ganizacniJednotka	43510

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