The diploma thesis deals with content substances with antioxidant effects in green spice. In the literary part, green spices, antioxidants are defined, and lesser known species are introduced, as well as the determination methods used in the practical part. In the practical part are given the individual determinations. The DPPH method was used to determine the antioxidant capacity, to determine the nitrate content ISE method was used, the flavonoids were determined using the Folin-Ciocalteaue reagent, and the standard in the phenols was gallic acid. Vitamin C was determined by liquid chromatography.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:424816 |
| Date | January 2017 |
| Creators | Ištvánková, Barbora |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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