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Description
| - In this study polyphenolic antioxidant compounds in three onion varieties (red - cv. Karmen, yellow - cv. Všetana and white - cv. Ala) regarding their total content and qualitative composition of flavonoid complex were studied. Also the effects of temperature and storage period during storage of onion were studied. The total content of polyphenols was estimated spectrophotometrically with Folin-Ciocalteau´s phenolic reagent and individual flavonoid components by HPLC method using Waters TM chromatograph on Watrex 250x4 mm Sepharon SGX C18 7mm column with gradient elution. The highest amount of polyphenolic compounds was found in red variety Karmen (108,300 mg.kg-1 DM), the lowest amount in white variety Ala (26,445 mg.kg-1 DM), meanwhile the yellow variety Všetana had average content of total polyphenolic compounds 65,210 mg.kg-1 DM. An increase of total polyphenols during storage in red and yellow varieties was found, esp. during storage at laboratory temperature (22 0C). Among flavonoid and polyph
- In this study polyphenolic antioxidant compounds in three onion varieties (red - cv. Karmen, yellow - cv. Všetana and white - cv. Ala) regarding their total content and qualitative composition of flavonoid complex were studied. Also the effects of temperature and storage period during storage of onion were studied. The total content of polyphenols was estimated spectrophotometrically with Folin-Ciocalteau´s phenolic reagent and individual flavonoid components by HPLC method using Waters TM chromatograph on Watrex 250x4 mm Sepharon SGX C18 7mm column with gradient elution. The highest amount of polyphenolic compounds was found in red variety Karmen (108,300 mg.kg-1 DM), the lowest amount in white variety Ala (26,445 mg.kg-1 DM), meanwhile the yellow variety Všetana had average content of total polyphenolic compounds 65,210 mg.kg-1 DM. An increase of total polyphenols during storage in red and yellow varieties was found, esp. during storage at laboratory temperature (22 0C). Among flavonoid and polyph (en)
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Title
| - Total polyphenol and main flavonoid antioxidats in different onion (Allium cepa L.) varieties
- Total polyphenol and main flavonoid antioxidats in different onion (Allium cepa L.) varieties (en)
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skos:prefLabel
| - Total polyphenol and main flavonoid antioxidats in different onion (Allium cepa L.) varieties
- Total polyphenol and main flavonoid antioxidats in different onion (Allium cepa L.) varieties (en)
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skos:notation
| - RIV/60460709:41210/03:00005430!RIV/2004/MSM/412104/N
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http://linked.open.../vavai/riv/strany
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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
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/60460709:41210/03:00005430
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - cibule; červené, žluté a bílé odrůdy; polyfenoly; spiraeosid; rutin; kvercetin; meziodrůdové rozdíly; změny během skladování (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
| - Zahradnictví (Horticultural Science)
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...ocetUcastnikuAkce
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http://linked.open...nichUcastnikuAkce
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Lachman, Jaromír
- Pivec, Vladimír
- Hejtmánková, Alena
- Faitová, Kateřina
- Proněk, David
- Dudjak, Jiří
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http://linked.open...n/vavai/riv/zamer
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issn
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number of pages
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http://localhost/t...ganizacniJednotka
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