"RIV/14864347:_____/07:8P004761!RIV08-MZE-14864347" . . "2007-01-01+01:00"^^ . "Miky\u0161ka, A." . "Antioxidant properties of hops and hop products."@en . . "410187" . "The method based on the reaction of stable DPPH radical proved to be the best for the determination of antioxidant characteristics of hops and hop products. Antioxidant activity is expressed as the rate of decline in absorbance of the reaction environment assessed in relative percents. Differences in the values of antioxidant activity were determined in Czech and foreign hop varieties. The highest antioxidant activities in the scope of 70 to 80 % rel. were measured in Saaz semi-early hops and the variety Spalter Select. Antioxidant activity in most varieties moved in the scope of 40 to 60 % rel. Part of antioxidant activity of hops is irreversibly lost in the course of drying. The loss does not usually exceed 5 % of the original RA-DPPH value. Drying also resulted in decrease of polyphenol compounds. Drying in belt and chamber kilns is comparable from the point of view of preserving hop antioxidant properties. Results of determination of antioxidant activity in hot water extracts of raw hops and groun"@en . "Proceedings of the Technical Commission IHGC. Yakima, USA, August 2007" . . "3"^^ . "Antioxidant properties of hops and hop products." . . . "Antioxidant properties of hops and hop products." . "1"^^ . "P(1B44061)" . . . "Antioxida\u010Dn\u00ED vlastnosti chmele a chmelov\u00FDch produkt\u016F"@cs . "0303-9056" . . . "1-4" . . . "USA" . "Pro stanoven\u00ED antioxida\u010Dn\u00EDch vlastnost\u00ED chmele a chmelov\u00FDch v\u00FDrobk\u016F se nejl\u00E9pe osv\u011Bd\u010Dila metoda vyu\u017E\u00EDvaj\u00EDc\u00ED reakce stabiln\u00EDho radik\u00E1lu DPPH. Antioxida\u010Dn\u00ED aktivita se vyjad\u0159uje jako m\u00EDra poklesu absorbance reak\u010Dn\u00EDho prost\u0159ed\u00ED za podm\u00EDnek stanoven\u00ED v relativn\u00EDch procentech. Mezi \u010Desk\u00FDmi i zahrani\u010Dn\u00EDmi odr\u016Fdami chmele byly prok\u00E1z\u00E1ny rozd\u00EDly v hodnot\u00E1ch antioxida\u010Dn\u00ED aktivity. Nejvy\u0161\u0161\u00ED antioxida\u010Dn\u00ED aktivity v rozmez\u00ED 70 a\u017E 80 % rel. byly nam\u011B\u0159eny v \u017Dateck\u00E9m poloran\u00E9m \u010Derve\u0148\u00E1ku a odr\u016Fd\u011B Spalter Select. U v\u011Bt\u0161iny ostatn\u00EDch odr\u016Fd se antioxida\u010Dn\u00ED aktivity pohybovaly v rozmez\u00ED 40 a\u017E 60 % rel. Su\u0161en\u00EDm zelen\u00E9ho chmele se \u010D\u00E1st antioxida\u010Dn\u00ED aktivity nevratn\u011B ztr\u00E1c\u00ED. Ztr\u00E1ta zpravidla nep\u0159ekra\u010Duje 5% p\u016Fvodn\u00ED hodnoty (RADPPH). Su\u0161en\u00ED se projevilo i \u00FAbytkem polyfenolov\u00FDch l\u00E1tek. Mezi su\u0161en\u00EDm v komorov\u00E9 a p\u00E1sov\u00E9 su\u0161\u00E1rn\u011B nebyl, z hlediska zachov\u00E1n\u00ED antioxida\u010Dn\u00EDch vlastnost\u00ED chmele, zji\u0161t\u011Bn podstatn\u00FD rozd\u00EDl V\u00FDsledky stanoven\u00ED antioxida\u010Dn\u00ED aktivity v horkovodn\u00EDm v\u00FDluhu hl\u00E1vkov\u00FDch a mlet\u00FDch chmel\u016F jsou srovnateln\u00E9 a rozd\u00EDly"@cs . "USA" . . . "Ha\u0161kov\u00E1, D." . "[FF32AF4BD584]" . "5"^^ . . "Technical Commission IHGC, USA" . "Antioxida\u010Dn\u00ED vlastnosti chmele a chmelov\u00FDch produkt\u016F"@cs . . "antioxidants; reducing activity; hop; hop products; polyphenols"@en . . . "Antioxidant properties of hops and hop products."@en . . "Krofta, Karel" . "The method based on the reaction of stable DPPH radical proved to be the best for the determination of antioxidant characteristics of hops and hop products. Antioxidant activity is expressed as the rate of decline in absorbance of the reaction environment assessed in relative percents. Differences in the values of antioxidant activity were determined in Czech and foreign hop varieties. The highest antioxidant activities in the scope of 70 to 80 % rel. were measured in Saaz semi-early hops and the variety Spalter Select. Antioxidant activity in most varieties moved in the scope of 40 to 60 % rel. Part of antioxidant activity of hops is irreversibly lost in the course of drying. The loss does not usually exceed 5 % of the original RA-DPPH value. Drying also resulted in decrease of polyphenol compounds. Drying in belt and chamber kilns is comparable from the point of view of preserving hop antioxidant properties. Results of determination of antioxidant activity in hot water extracts of raw hops and groun" . "RIV/14864347:_____/07:8P004761" .