"Kvasni\u010Dka, Franti\u0161ek" . . "Ovoce a zelenina obsahuj\u00ED r\u016Fzn\u00E9 skupiny slou\u010Denin s antioxida\u010Dn\u00EDmi vlastnostmi. Tyto l\u00E1tky p\u016Fsob\u00ED jako antioxidanty d\u00EDky jejich schopnosti vychyt\u00E1vat voln\u00E9 radik\u00E1ly a chr\u00E1n\u00ED bu\u0148ky proti oxida\u010Dn\u00EDmu stresu. Vy\u0161\u0161\u00ED konzumace ovoce a zeleniny je spojov\u00E1na s ni\u017E\u0161\u00EDm v\u00FDskytem rakoviny, srde\u010Dn\u00EDch onemocn\u011Bn\u00EDch, diabetu, aterosklerosy a dal\u0161\u00EDch civiliza\u010Dn\u00EDch chorob.Hlavn\u00EDmi antioxidanty brambor jsou p\u0159edev\u0161\u00EDm fenolov\u00E9 l\u00E1tky, kyselina askorbov\u00E1, karotenoidy, tokoferoly a u \u010Derven\u00FDch a fialov\u00FDch odr\u016Fd brambor anthokyany, C\u00EDlem t\u00E9to pr\u00E1ce bylo porovnat antioxida\u010Dn\u00ED aktivitu u brambor s \u017Elutou, \u010Dervenou a fialovou du\u017Eninou a zm\u011Bnu antioxida\u010Dn\u00ED aktivity po technologick\u00E9m zpracov\u00E1n\u00ED. Antioxida\u010Dn\u00ED aktivita byla stanovena metodami DPPH a ABTS. Obsah celkov\u00FDch p\u0159irozen\u00FDch fenol\u016F byl stanoven pomoc\u00ED Folin-Ciocalteauova \u010Dinidla a obsah jednotliv\u00FDch fenolick\u00FDch l\u00E1tek metodou HPLC. V pr\u00E1ci byla m\u011B\u0159ena antioxida\u010Dn\u00ED kapacita 11 odr\u016Fd brambor. Fialov\u011B zbarven\u00E1 odr\u016Fda Violette vykazovala nejvy\u0161\u0161\u00ED antioxida\u010Dn\u00ED aktivitu ve v\u0161ec"@cs . "\u0160ev\u010D\u00EDk, Rudolf" . . "[6AF82C14899F]" . . "Jiru\u0161kov\u00E1, Michaela" . "potato; antioxidant capacity"@en . . . . . . "5"^^ . "RIV/60461373:22330/08:00019973" . "Zhodnocen\u00ED vlivu technologick\u00E9ho zpracov\u00E1n\u00ED na antioxida\u010Dn\u00ED vlastnosti brambor" . "V\u00DAPP" . "406785" . . . "Vacek, Josef" . . "Vold\u0159ich, Michal" . "P(GA525/06/0268)" . "7"^^ . "\u010C\u00ED\u017Ekov\u00E1, Helena" . "The beneficial influence of some foodstuff including fruit, vegetable, tea, coffee and red wine on human health has been recognised to originate from antioxidants activity, especially polyphenols. A lot of methods for determination of the antioxidant activity based on the different principles, aiming at various antioxidant groups and measuring different properties is used. The main potato antioxidants are phenolic compounds, L-ascorbic acid, carotenoids, tocopherols, \u03B1-lipoic acid and red and blue potatoes include antho-cyanins acylated with ferulic and p-coumaric acid. The aim of this work was to compare four selected assays for the determination of antioxidant activity and comparison of different flesh coloured potato samples. For measurement of antioxidant activity of potato samples ABTS, DPPH, FRAP and DMPD assays were used. A total of 11 potato cultivars with different coloured flesh were investigated for antioxidant properties."@en . . "5"^^ . . . . "RIV/60461373:22330/08:00019973!RIV09-GA0-22330___" . "1802-1433" . "ANTIOXIDANT CAPACITY COMPARISON OF FLESH COLOURED POTATO"@en . "Zhodnocen\u00ED vlivu technologick\u00E9ho zpracov\u00E1n\u00ED na antioxida\u010Dn\u00ED vlastnosti brambor"@cs . "Zhodnocen\u00ED vlivu technologick\u00E9ho zpracov\u00E1n\u00ED na antioxida\u010Dn\u00ED vlastnosti brambor"@cs . . "2008-05-26+02:00"^^ . . "XXXIX. Symposium o nov\u00FDch sm\u011Brech v\u00FDroby a hodnocen\u00ED potravin, 26. - 28. 5. 2008, Skalsk\u00FD Dv\u016Fr u Byst\u0159ice nad Pern\u0161tejnem" . "Ovoce a zelenina obsahuj\u00ED r\u016Fzn\u00E9 skupiny slou\u010Denin s antioxida\u010Dn\u00EDmi vlastnostmi. Tyto l\u00E1tky p\u016Fsob\u00ED jako antioxidanty d\u00EDky jejich schopnosti vychyt\u00E1vat voln\u00E9 radik\u00E1ly a chr\u00E1n\u00ED bu\u0148ky proti oxida\u010Dn\u00EDmu stresu. Vy\u0161\u0161\u00ED konzumace ovoce a zeleniny je spojov\u00E1na s ni\u017E\u0161\u00EDm v\u00FDskytem rakoviny, srde\u010Dn\u00EDch onemocn\u011Bn\u00EDch, diabetu, aterosklerosy a dal\u0161\u00EDch civiliza\u010Dn\u00EDch chorob.Hlavn\u00EDmi antioxidanty brambor jsou p\u0159edev\u0161\u00EDm fenolov\u00E9 l\u00E1tky, kyselina askorbov\u00E1, karotenoidy, tokoferoly a u \u010Derven\u00FDch a fialov\u00FDch odr\u016Fd brambor anthokyany, C\u00EDlem t\u00E9to pr\u00E1ce bylo porovnat antioxida\u010Dn\u00ED aktivitu u brambor s \u017Elutou, \u010Dervenou a fialovou du\u017Eninou a zm\u011Bnu antioxida\u010Dn\u00ED aktivity po technologick\u00E9m zpracov\u00E1n\u00ED. Antioxida\u010Dn\u00ED aktivita byla stanovena metodami DPPH a ABTS. Obsah celkov\u00FDch p\u0159irozen\u00FDch fenol\u016F byl stanoven pomoc\u00ED Folin-Ciocalteauova \u010Dinidla a obsah jednotliv\u00FDch fenolick\u00FDch l\u00E1tek metodou HPLC. V pr\u00E1ci byla m\u011B\u0159ena antioxida\u010Dn\u00ED kapacita 11 odr\u016Fd brambor. Fialov\u011B zbarven\u00E1 odr\u016Fda Violette vykazovala nejvy\u0161\u0161\u00ED antioxida\u010Dn\u00ED aktivitu ve v\u0161ec" . "22330" . "Hamouz, Karel" . "Skalsk\u00FD Dv\u016Fr" . "Zhodnocen\u00ED vlivu technologick\u00E9ho zpracov\u00E1n\u00ED na antioxida\u010Dn\u00ED vlastnosti brambor" . . "Praha" . . "ANTIOXIDANT CAPACITY COMPARISON OF FLESH COLOURED POTATO"@en .