About: Changes of anthocyanins content in 21 clones of Lonicera kamtschatica (Sevast.) Pojark fruit during freezing and their relation to other chemical constituents     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
  • The aim of study was to determine changes in anthocyanins level in selected Klčov´s clones of Lonicera kamtschatica (Sevast.) Pojark during freezing at -18°C for 6 month and found out relationship between anthocyanins and dry mater, sugar, organic acids and vitamin C content by cluster analysis. The results of our experiment show that there were no statistical significant changes in anthocyanins during storage by freezing. 21 clones of Lonicera kamtschatica can be set up into 3 clusters, the first with the highest level of anthocyanins and organic acids (LKL-5, LKL-7, LKL-15, LKL-19, LKL-21, LKL-31, LKL-48, LKL-58, LKL-96, LKL-102 and LKL-103), the second with low anthocyanin and organic acids levels accompanied with high ascorbic acid and sugar accumulation (LKL-3, LKL-16,LKL-54), for the third cluster was typical balanced content between anthocyanins and dry mater content and high content of ascorbic acid with organic acids (LKL-2, LKL-16, LKL-14, LKL-18, LKL-20, LKL-33, LKL-35, LKL-42, LKL-49). Anthocyanins level measured in samples was 5.63-14.22 mg/100g. Anthocyanins displayed a positive correlation with antiradical activity of fruits measured by DPPH method (r=0.58).
  • The aim of study was to determine changes in anthocyanins level in selected Klčov´s clones of Lonicera kamtschatica (Sevast.) Pojark during freezing at -18°C for 6 month and found out relationship between anthocyanins and dry mater, sugar, organic acids and vitamin C content by cluster analysis. The results of our experiment show that there were no statistical significant changes in anthocyanins during storage by freezing. 21 clones of Lonicera kamtschatica can be set up into 3 clusters, the first with the highest level of anthocyanins and organic acids (LKL-5, LKL-7, LKL-15, LKL-19, LKL-21, LKL-31, LKL-48, LKL-58, LKL-96, LKL-102 and LKL-103), the second with low anthocyanin and organic acids levels accompanied with high ascorbic acid and sugar accumulation (LKL-3, LKL-16,LKL-54), for the third cluster was typical balanced content between anthocyanins and dry mater content and high content of ascorbic acid with organic acids (LKL-2, LKL-16, LKL-14, LKL-18, LKL-20, LKL-33, LKL-35, LKL-42, LKL-49). Anthocyanins level measured in samples was 5.63-14.22 mg/100g. Anthocyanins displayed a positive correlation with antiradical activity of fruits measured by DPPH method (r=0.58). (en)
Title
  • Changes of anthocyanins content in 21 clones of Lonicera kamtschatica (Sevast.) Pojark fruit during freezing and their relation to other chemical constituents
  • Changes of anthocyanins content in 21 clones of Lonicera kamtschatica (Sevast.) Pojark fruit during freezing and their relation to other chemical constituents (en)
skos:prefLabel
  • Changes of anthocyanins content in 21 clones of Lonicera kamtschatica (Sevast.) Pojark fruit during freezing and their relation to other chemical constituents
  • Changes of anthocyanins content in 21 clones of Lonicera kamtschatica (Sevast.) Pojark fruit during freezing and their relation to other chemical constituents (en)
skos:notation
  • RIV/70883521:28110/12:43869405!RIV13-MSM-28110___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • V
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
  • 126724
http://linked.open...ai/riv/idVysledku
  • RIV/70883521:28110/12:43869405
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • Lonicera kamtschatica, clones, antocyanins, freezing (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [8007F75DECA4]
http://linked.open...v/mistoKonaniAkce
  • Praha
http://linked.open...i/riv/mistoVydani
  • Praha
http://linked.open...i/riv/nazevZdroje
  • 7th International Conference on Chemical Reactions in Foods
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Kuceková, Zdenka
  • Mlček, Jiří
  • Rop, Otakar
  • Balla, Stefan
  • Juríkova, Tünde
  • Szekeres, Ladislav
  • Žitný, Rastislav
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
number of pages
http://bibframe.org/vocab/doi
  • 10.3390/molecules17010061
http://purl.org/ne...btex#hasPublisher
  • Vydavatelství VŠCHT Praha
https://schema.org/isbn
  • 978-80-7080-836-8
http://localhost/t...ganizacniJednotka
  • 28110
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, 48 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software