| Attributes | Values |
|---|
| rdf:type
| |
| Description
| - The HPLC method for 5-methyltetrahydrofolate (5-MTHF) determination in vegetables was optimized for folate release from food matrix. Enzymatic hydrolyses using the subsequent addition of a-amylase, protease and conjugase from hog kidney, or their combinations, were tested. The highest release values were obtained with the application of enzymes a-amylase and conjugase, amounting to 112.4-127.0 % of the values obtained from processing with sole conjugase. Spinach, Chinese cabbage, lettuce, cauliflower and broccoli contained more than 50 ug of 5-MTHF/100g, whereas less than 25 ug/100g was found in potatoes, carrot, white cabbage, green and yellow pepper. Individual vegetables differed in folate retention during their boiling under constant conditions. The highest 5-MTHF retention, up to 75%, was measured in Brussels sprouts, cauliflower and broccoli. Lower values of 5-MTHF retention, between 37 and 52 % of their initial content, were found in spinach, savoy cabbage and carrot.
- The HPLC method for 5-methyltetrahydrofolate (5-MTHF) determination in vegetables was optimized for folate release from food matrix. Enzymatic hydrolyses using the subsequent addition of a-amylase, protease and conjugase from hog kidney, or their combinations, were tested. The highest release values were obtained with the application of enzymes a-amylase and conjugase, amounting to 112.4-127.0 % of the values obtained from processing with sole conjugase. Spinach, Chinese cabbage, lettuce, cauliflower and broccoli contained more than 50 ug of 5-MTHF/100g, whereas less than 25 ug/100g was found in potatoes, carrot, white cabbage, green and yellow pepper. Individual vegetables differed in folate retention during their boiling under constant conditions. The highest 5-MTHF retention, up to 75%, was measured in Brussels sprouts, cauliflower and broccoli. Lower values of 5-MTHF retention, between 37 and 52 % of their initial content, were found in spinach, savoy cabbage and carrot. (en)
- Byla optimalizována HPLC metoda pro stanovení 5-methyltetrahydrofolátu (5-MTHF) v zelenině po uvolnění folátů z potravinové matrice. Byla testována enzymová hydrolýza, která používala postupný přídavek a-amylázy, protézy a konjugázy z vepřových ledvin nebo jejich kombinaci. Nejvyšší uvolnění bylo získáno při použití a-amylázy a konjugázy, zjištěné hodnoty dosahovaly 112,4-127% hodnot získaných při použití samotné konjugázy. Špenát, čínské zelí, salát, květák a brokolice obsahují více než 50ug 5-MTHF/100g, méně než 25ug/100g bylo nalezeno v bramborech, mrkvi, bílém zelí a v zelené a žluté paprice. Nejvyšší retence 5-MTHF, až 75%, byla nalezena u růžičkové kapusty, květáku a brokolice. Nižší hodnoty retence byly zjištěny u špenátu, kapusty a mrkve, zůstalo zachováno jen 37 – 52 % původního množství. (cs)
|
| Title
| - Determination of folates in vegetables and their retention during boiling
- Stanovení folátů v zelenině a jejich retence během vaření (cs)
- Determination of folates in vegetables and their retention during boiling (en)
|
| skos:prefLabel
| - Determination of folates in vegetables and their retention during boiling
- Stanovení folátů v zelenině a jejich retence během vaření (cs)
- Determination of folates in vegetables and their retention during boiling (en)
|
| skos:notation
| - RIV/00027022:_____/08:9P000244!RIV09-MZE-00027022
|
| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| |
| http://linked.open...iv/cisloPeriodika
| |
| 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
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/00027022:_____/08:9P000244
|
| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - vegetables; folate; determination; retention (en)
|
| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...odStatuVydavatele
| |
| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...i/riv/nazevZdroje
| - Czech Journal of Food Science
|
| 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
| - Fiedlerová, Vlasta
- Holasová, Marie
- Vavreinová, Slavomíra
|
| http://linked.open...ain/vavai/riv/wos
| |
| http://linked.open...n/vavai/riv/zamer
| |
| issn
| |
| number of pages
| |
| is http://linked.open...avai/riv/vysledek
of | |
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)