Näytä suppeat kuvailutiedot

dc.contributor.authorBuricova, Lucie
dc.contributor.authorAndjelkovic, Mirjana
dc.contributor.authorCermakova, Anna
dc.contributor.authorReblova, Zuzana
dc.contributor.authorJurcek, Ondrej
dc.contributor.authorKolehmainen, Erkki
dc.contributor.authorVerhe, Roland
dc.contributor.authorKvasnicka, Frantisek
dc.date.accessioned2012-12-07T06:45:30Z
dc.date.available2012-12-07T06:45:30Z
dc.date.issued2011fi
dc.identifier.citationBuricova, L., Andjelkovic, M., Reblova, Z., Jurcek, O., Kolehmainen, E., Verhe, R., & Kvasnicka, F. (2011). Antioxidant capacities and antioxidants of strawberry, blackberry and raspberry leaves. Czech Journal of Food Sciences, 29 (2), 181-189. Retrieved from http://www.agriculturejournals.cz/publicFiles/37219.pdf
dc.identifier.urihttps://jyx.jyu.fi/handle/123456789/40546
dc.description.abstractThe total phenolic content (Folin-Ciocalteu method), free radical scavenging ability expressed as DPPH value, ferric reducing antioxidant capacity (FRAP), and oxygen radical absorbance capacity (ORAC) were determined in water extracts of leaves from Rosaceae family plants (Fragaria vesca L., Rubus fructicosus L., and Rubus idaeus L.). The antioxidant capacities of the extracts (in the order of the above mentioned methods) were 73.6-88.9%, 60.1-71.4%, 49.7-78.0% respectively, and 45.3-66.5% of that of green tea water extract. Further, the presence of 15 compounds (gallic acid, rutin, ellagic acid, caffeic acid, p-coumaric acid, quercetin, kaempferol, myricetin, quercetin-3-d-glucoside, ascorbic acid, (+)-catechin, (-)-epicatechin, epicatechingallate, epigallocatechin, procyanidin B1) was studied by HPLC-ECD and their antioxidant capacities were compared to the antioxidant capacity of the extracts. Out of the compounds studied, mostly (+)-catechin, ellagic acid, and (-)-epicatechin participated in the antioxidant capacities of the studied plant leaves water extracts. The antioxidant capacity of leaves infusions (determined by DPPH method) was lower than those of red wines and tea infusions, but comparable to the antioxidant capacities of white wines and fruit beverages.fi
dc.language.isoeng
dc.publisherCzech Academy of Agricultural Sciences
dc.relation.ispartofseriesCzech Journal of Food Sciences
dc.relation.urihttp://www.agriculturejournals.cz/web/cjfs.htm
dc.subject.otherantioksidantti
dc.subject.othermansikka
dc.subject.otherkarhunvatukka
dc.subject.othervadelma
dc.subject.otherantioxidant
dc.subject.otherstrawberry
dc.subject.otherblackberry
dc.subject.otherraspberry
dc.titleAntioxidant capacities and antioxidants of strawberry, blackberry and raspberry leavesfi
dc.typeArticle
dc.identifier.urnURN:NBN:fi:jyu-201212073314
dc.contributor.laitosKemian laitosfi
dc.contributor.laitosDepartment of Chemistryen
dc.type.urihttp://purl.org/eprint/type/JournalArticle
dc.type.coarjournal article
dc.description.reviewstatuspeerReviewed
dc.relation.issn1212-1800
dc.type.versionpublishedVersion
dc.rights.copyright© Czech Academy of Agricultural Sciences
dc.rights.accesslevelopenAccessfi


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Näytä suppeat kuvailutiedot