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Statements

Subject Item
n2:RIV%2F60109807%3A_____%2F09%3A0R000605%21RIV10-MZE-60109807
rdf:type
skos:Concept n12:Vysledek
dcterms:description
Being the most consumed vegetable of human daily food consumption, potato has attracted considerable interest as a potential source of dietary antioxidants. The impact of cooking procedures on antioxidant capacity of potatoes is examined. Total antioxidant capacity in potato was determined using 2,2’-azino-bis(3-ethyl-benzothiazoline-6-sulphonate) (ABTS) assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. The total phenolic content was evaluated according to the Folin-Ciocalteau colorimetric assay and also by selective HPLC. Both antioxidant capacities and total phenolics were expressed as chlorogenic acid equivalents. The results demonstrate that antioxidant activities of potato correlate with phenolic contents in all samples. Red and blue varieties have significantly higher values of both phenolics and antioxidant contents compared to yellow potato. Being the most consumed vegetable of human daily food consumption, potato has attracted considerable interest as a potential source of dietary antioxidants. The impact of cooking procedures on antioxidant capacity of potatoes is examined. Total antioxidant capacity in potato was determined using 2,2’-azino-bis(3-ethyl-benzothiazoline-6-sulphonate) (ABTS) assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. The total phenolic content was evaluated according to the Folin-Ciocalteau colorimetric assay and also by selective HPLC. Both antioxidant capacities and total phenolics were expressed as chlorogenic acid equivalents. The results demonstrate that antioxidant activities of potato correlate with phenolic contents in all samples. Red and blue varieties have significantly higher values of both phenolics and antioxidant contents compared to yellow potato.
dcterms:title
The impact of cooking procedures on antioxidant capacity of potatoes The impact of cooking procedures on antioxidant capacity of potatoes
skos:prefLabel
The impact of cooking procedures on antioxidant capacity of potatoes The impact of cooking procedures on antioxidant capacity of potatoes
skos:notation
RIV/60109807:_____/09:0R000605!RIV10-MZE-60109807
n3:aktivita
n14:P n14:Z
n3:aktivity
P(GA525/06/0268), P(QH92110), Z(MSM6046070901), Z(MSM6046137305)
n3:cisloPeriodika
4
n3:dodaniDat
n10:2010
n3:domaciTvurceVysledku
n13:7366906
n3:druhVysledku
n15:J
n3:duvernostUdaju
n16:S
n3:entitaPredkladatele
n18:predkladatel
n3:idSjednocenehoVysledku
318581
n3:idVysledku
RIV/60109807:_____/09:0R000605
n3:jazykVysledku
n9:eng
n3:klicovaSlova
potato; polyphenols; antioxidant capacity; ABTS; DPPH
n3:klicoveSlovo
n5:polyphenols n5:antioxidant%20capacity n5:ABTS n5:potato n5:DPPH
n3:kodStatuVydavatele
SK - Slovenská republika
n3:kontrolniKodProRIV
[9777D4EFDE4D]
n3:nazevZdroje
Journal of Food and Nutrition Research
n3:obor
n6:GM
n3:pocetDomacichTvurcuVysledku
1
n3:pocetTvurcuVysledku
8
n3:projekt
n11:QH92110 n11:GA525%2F06%2F0268
n3:rokUplatneniVysledku
n10:2009
n3:svazekPeriodika
48
n3:tvurceVysledku
Vacek, Josef Čížková, Helena Kondrashov, Alexey Jirušková, Michaela Voldřich, Michal Ševčík, Rudolf Kvasnička, František Hamouz, Karel
n3:wos
000273074300002
n3:zamer
n8:MSM6046070901 n8:MSM6046137305
s:issn
1336-8672
s:numberOfPages
7