Phenolic substances were detected in the celery (Apium graveolens) in three species. Monitoring the phenolics were accomplished in the raw state of the plant, in the plant that was cooked, in the stock and in the dried state. In this master´s thesis are summarized results that were measured, methodology relating to the measurement as well as a description of cultivation of those plants. From the results arise that the smallest amount of phenolic substances has an extract from cooked celery. The biggest amount of phenolic substances is in the raw celery´s stalk as well as in the dried celery. In the celery were identified another three phenolics - Apigenin, Kaempferol, and Lureolin.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:394523 |
| Date | January 2019 |
| Creators | ŠIROKÁ, Johana |
| 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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