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Statements

Subject Item
n2:RIV%2F60460709%3A41210%2F11%3A54651%21RIV13-MZE-41210___
rdf:type
skos:Concept n3:Vysledek
dcterms: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
dcterms: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
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
skos:notation
RIV/60460709:41210/11:54651!RIV13-MZE-41210___
n3:predkladatel
n4:orjk%3A41210
n5:aktivita
n9:P
n5:aktivity
P(QI101A184)
n5:cisloPeriodika
N
n5:dodaniDat
n14:2013
n5:domaciTvurceVysledku
n6:4412222 n6:2936100 n6:8569819 n6:6882366
n5:druhVysledku
n12:J
n5:duvernostUdaju
n19:S
n5:entitaPredkladatele
n18:predkladatel
n5:idSjednocenehoVysledku
196270
n5:idVysledku
RIV/60460709:41210/11:54651
n5:jazykVysledku
n16:eng
n5:klicovaSlova
potato varieties, colour of flesh, antioxidants, chlorogenic acid, ascorbic acid, anthocyanins
n5:klicoveSlovo
n11:anthocyanins n11:potato%20varieties n11:antioxidants n11:ascorbic%20acid n11:chlorogenic%20acid n11:colour%20of%20flesh
n5:kodStatuVydavatele
CZ - Česká republika
n5:kontrolniKodProRIV
[FCFDEB3C9914]
n5:nazevZdroje
Vědecké práce
n5:obor
n15:GM
n5:pocetDomacichTvurcuVysledku
4
n5:pocetTvurcuVysledku
5
n5:projekt
n8:QI101A184
n5:rokUplatneniVysledku
n14:2011
n5:svazekPeriodika
19
n5:tvurceVysledku
Cimr, Jiří Hamouz, Karel Lachman, Jaromír Čížek, Milan Hejtmánková, Kateřina
n5:wos
0
s:issn
1802-940X
s:numberOfPages
8
n17:organizacniJednotka
41210