About: Effect of flesh colour on the content of major antioxidants in potato tubers from organic cultivation

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	In 2010 a field trial at the Experimental station of the Czech University of Life Sciences in Prague Uhříněves in terms of organic conditions with 6 blue- or red-fleshed potato varieties and with the yellow-fleshed control Agria variety was performed. After harvest, tubers were analyzed for the content of chlorogenic acid (ChA), ascorbic acid (AA) and total anthocyanins (TA). Flesh colour significantly influenced the ChA content, which was in the varieties with coloured flesh from 1.29 to 1.88 times higher in comparison with the yellow-fleshed Agria variety. Significant differences in the content of ChA were found among the different varieties with coloured flesh, a decrease of the variety with the lowest content to the highest content was 31.6 %. In contrary, AA content did not depend on the colour of the flesh, but the genotype of each variety, as the difference of AA contents between the Blaue Elise (176.7 mg/kg FM – blue-fleshed), Agria (170.6 mg/kg FM - yellow-fleshed) and Highland Burgundy Red In 2010 a field trial at the Experimental station of the Czech University of Life Sciences in Prague Uhříněves in terms of organic conditions with 6 blue- or red-fleshed potato varieties and with the yellow-fleshed control Agria variety was performed. After harvest, tubers were analyzed for the content of chlorogenic acid (ChA), ascorbic acid (AA) and total anthocyanins (TA). Flesh colour significantly influenced the ChA content, which was in the varieties with coloured flesh from 1.29 to 1.88 times higher in comparison with the yellow-fleshed Agria variety. Significant differences in the content of ChA were found among the different varieties with coloured flesh, a decrease of the variety with the lowest content to the highest content was 31.6 %. In contrary, AA content did not depend on the colour of the flesh, but the genotype of each variety, as the difference of AA contents between the Blaue Elise (176.7 mg/kg FM – blue-fleshed), Agria (170.6 mg/kg FM - yellow-fleshed) and Highland Burgundy Red (en)
Title	Effect of flesh colour on the content of major antioxidants in potato tubers from organic cultivation Effect of flesh colour on the content of major antioxidants in potato tubers from organic cultivation (en)
skos:prefLabel	Effect of flesh colour on the content of major antioxidants in potato tubers from organic cultivation Effect of flesh colour on the content of major antioxidants in potato tubers from organic cultivation (en)
skos:notation	RIV/60460709:41210/11:54651!RIV13-MZE-41210___
http://linked.open...avai/predkladatel	Fakulta agrobiologie, potravinových a přírodních zdrojů
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(QI101A184)
http://linked.open...iv/cisloPeriodika	N
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Hamouz, Karel Cimr, Jiří Hejtmánková, Kateřina Lachman, Jaromír
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Česká zemědělská univerzita v Praze / Fakulta agrobiologie, potravinových a přírodních zdrojů
http://linked.open...dnocenehoVysledku	196270
http://linked.open...ai/riv/idVysledku	RIV/60460709:41210/11:54651
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	potato varieties, colour of flesh, antioxidants, chlorogenic acid, ascorbic acid, anthocyanins (en)
http://linked.open.../riv/klicoveSlovo	anthocyanins antioxidants ascorbic acid colour of flesh potato varieties chlorogenic acid
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[FCFDEB3C9914]
http://linked.open...i/riv/nazevZdroje	Vědecké práce
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...vavai/riv/projekt	Potato growing technology - new environmental friendly procedures (ways).
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	19
http://linked.open...iv/tvurceVysledku	Lachman, Jaromír Hamouz, Karel Hejtmánková, Kateřina Cimr, Jiří Čížek, Milan
http://linked.open...ain/vavai/riv/wos	0
issn	1802-940X
number of pages	8 (xsd:int)
http://localhost/t...ganizacniJednotka	41210
is http://linked.open...avai/riv/vysledek of	Effect of flesh colour on the content of major antioxidants in potato tubers from organic cultivation

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