Matcha Tea: Analysis of Nutritional Composition,Phenolics and Antioxidant Activity     

Koláčková  Tereza  Kolofiková  Kateřina  Sytařová  Irena  Snopek  Lukáš  Sumczynski  Daniela  Orsavová  Jana 《Plant foods for human nutrition (Dordrecht, Netherlands)》2020,75(1):48-53

Plant Foods for Human Nutrition - Matcha was analysed for its chemical composition, fibre, vitamin C, caffeine and chlorophyll contents. Flavonoids and phenolics, phenolic profiles and antioxidant...  相似文献   

Non-Traditional Muesli Mixtures Supplemented by Edible Flowers: Analysis of Nutritional Composition,Phenolic acids,Flavonoids and Anthocyanins     

Mrázková  Martina  Sumczynski  Daniela  Orsavová  Jana 《Plant foods for human nutrition (Dordrecht, Netherlands)》2021,76(3):371-376

Plant Foods for Human Nutrition - In this study, the effect of using medicinal plants on nutrition composition and biologically active substances in cereal mixtures were investigated. In order to...  相似文献   

Effect of the Period of Maceration on the Content of Antioxidant Substances in Grape Juice     

Mojmir Baron  Michal Kumsta  Daniela Sumczynski  Jiri Mlcek  Tunde Jurikova  Jiri Sochor 《Erwerbs-Obstbau》2018,60(1):37-45

The study deals with the monitoring of the content of antioxidant components in grape juice in the course of cold maceration of grapevine varieties ‘Italian Riesling’ and ‘Cabernet Sauvignon’, vintages 2011 and 2012. For analyses, grape juice was sampled after the maceration intervals of 0; 2; 4; 6; 8; 12 and 24?h. Spectrophotometry was used to estimate antioxidant activity (by the DPPH test), total flavanols, contents of anthocyans and contents of hydroxycinnamic acids. The content of total acidity and pH were estimated as well. Obtained results indicated that contents of aforementioned compounds increased with the increasing time of mush maceration.  相似文献