"onion; red, yellow and white varieties; polyphenols; spiraeoside; rutin; quercetin; varietal differences; changes during storage"@en . . . "Polyfenolick\u00E9 antioxidanty v r\u016Fzn\u00FDch odr\u016Fd\u00E1ch cibule (Allium cepa L.)" . . "0"^^ . "[2D8DB2218D82]" . . "0"^^ . "Lachman, Jarom\u00EDr" . . . . "Pardubice" . "Hejtm\u00E1nkov\u00E1, Alena" . "Polyfenolick\u00E9 antioxidanty v r\u016Fzn\u00FDch odr\u016Fd\u00E1ch cibule (Allium cepa L.)"@cs . . "Polyphenolic antioxidants in different onion varieties (Allium cepa L.)"@en . . "Polyfenolick\u00E9 antioxidanty v r\u016Fzn\u00FDch odr\u016Fd\u00E1ch cibule (Allium cepa L.)" . . . "6"^^ . "Faitov\u00E1, Kate\u0159ina" . . . . "6"^^ . . "V pr\u00E1ci jsou analyzov\u00E1ny polyfenolick\u00E9 l\u00E1tky ve vzorc\u00EDch cibule jak z kvantitativn\u00EDho hlediska (stanoven\u00ED obsahu celkov\u00FDch polyfenol\u016F), tak i z kvalitativn\u00EDho (ur\u010Den\u00ED obsahu jednotliv\u00FDch polyfenolick\u00FDch l\u00E1tek). D\u00E1le byl sledov\u00E1n vliv teploty a doby skladov\u00E1n\u00ED na obsah t\u011Bchto l\u00E1tek. Polovina vzork\u016F byla skladov\u00E1na v chladu (4 \u00B0C) a polovina p\u0159i laboratorn\u00ED teplot\u011B (22 \u00B0C). Anal\u00FDza byla prov\u00E1d\u011Bna ka\u017Ed\u00FDch 6 t\u00FDdn\u016F a bylo provedeno celkem 6 odb\u011Br\u016F (ve dvou opakov\u00E1n\u00EDch). Pro m\u011B\u0159en\u00ED obsahu celkov\u00FDch polyfenolick\u00FDch l\u00E1tek byla pou\u017Eita modifikovan\u00E1 metodika dle Lachmana et al. (1998) s Folin-Ciocalteuov\u00FDm \u010Dinidlem. Pro stanoven\u00ED jednotliv\u00FDch polyfenolick\u00FDch l\u00E1tek byla pou\u017Eita vysoce \u00FA\u010Dinn\u00E1 kapalinov\u00E1 chromatografie (HPLC) s gradientovou eluc\u00ED, Waters TM (stavebnicov\u00FD syst\u00E9m). Stavebnicov\u00FD syst\u00E9m se skl\u00E1dal z n\u00E1sleduj\u00EDc\u00EDch sou\u010D\u00E1st\u00ED: HPLC Waters TM, \u010Derpadlo Waters TM 600S, autosampler Waters TM 717 plus, detektor Waters TM PDA 996 - UV-VIS, kolona WATREX 250x4 mm Sepharon SGX C18 7 um s gradientovou eluc\u00ED. Obsa" . "Pron\u011Bk, David" . "Pivec, Vladim\u00EDr" . "Univerzita Pardubice" . "Polyfenolick\u00E9 antioxidanty v r\u016Fzn\u00FDch odr\u016Fd\u00E1ch cibule (Allium cepa L.)"@cs . "Dudjak, Ji\u0159\u00ED" . . . . "Polyphenolic antioxidants in different onion varieties (Allium cepa L.)"@en . "621504" . "192-198" . . "RIV/60460709:41210/03:00005561!RIV/2004/MSM/412104/N" . . . "2003-09-15+02:00"^^ . . "41210" . . . . "In this study polyphenolic antioxidant compounds in three onion varieties (red - cv. Karmen, yellow - cv. V\u0161etana 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\u00B4s phenolic reagent and individual flavonoid components by HPLC method using Waters TM chromatographon Watrex 250x4 mm Sepharon SGX C18 7 um column with gradient elution. The highest amount of polyphenolic compounds was found in red variety Karmen (108,300 mg.kg-1), the lowest amount in white variety Ala (26,445 mg.kg-1), meanwhile the yellow variety V\u0161etana had average content of total polyphenolic compounds 65,210 mg.kg-1. An increase of total polyphenols during storage in red and yellow varieties was found, esp. during storage at laboratory temperature. Among flavonoid and polyphenolic compounds"@en . "Vitam\u00EDny 2003 - P\u0159\u00EDrodn\u00ED antioxidanty a voln\u00E9 radik\u00E1ly" . "RIV/60460709:41210/03:00005561" . "Univerzita Pardubice" . "6"^^ . "Z(MSM 412100002)" . . . "80-7194-549-8" .