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Bioactive content and antioxidant capacity of Cape gooseberry fruit

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dc.title Bioactive content and antioxidant capacity of Cape gooseberry fruit en
dc.contributor.author Rop, Otakar
dc.contributor.author Mlček, Jiří
dc.contributor.author Juríková, Tünde
dc.contributor.author Valšíková, Magdalena
dc.relation.ispartof Central European Journal of Biology
dc.identifier.issn 1895-104X OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2012
utb.relation.volume 7
utb.relation.issue 4
dc.citation.spage 672
dc.citation.epage 679
dc.type article
dc.language.iso en
dc.publisher Versita en
dc.identifier.doi 10.2478/s11535-012-0063-y
dc.relation.uri http://link.springer.com/article/10.2478%2Fs11535-012-0063-y
dc.subject Ascorbic acid en
dc.subject Lipid peroxidation en
dc.subject Phenolics, flavonoids en
dc.subject Physalis peruviana en
dc.subject Reactive oxygen species en
dc.description.abstract At present, Cape gooseberry (Physalis peruviana) fruit is one of the less used raw materials of plant origin, which can be used for human nutrition. This fruit, as well as alimentary products made of it, were used by healers in folk medicine in the distant past. The aim of this study was to monitor and evaluate the antioxidant capacity of fresh fruit of three Cape gooseberry cultivars 'Giant', 'Golden berry' and 'Inka'. Antioxidant capacity was also tested, on the basis of the scavenging effect of reactive oxygen species (ROS) and lipid peroxidation of methanolic extracts made of fresh fruit. These results were further extended and supplemented with determinates of the vitamin C and total phenolic contents. These analyses were made for three consecutive years. The highest values of antioxidant capacity were observed in the 'Inka' cultivar (9. 31 grams of ascorbic acid equivalents kg-1 of fresh mass). In this cultivar, the obtained results were corroborated also in ROS and the contents of vitamin C and total phenolics. Due to a high antioxidant capacity of this fruit species, the results presented should increase its popularity above all as a promising raw material, which can be used for human nutrition. © 2012 Versita Warsaw and Springer-Verlag Wien. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1002845
utb.identifier.rivid RIV/70883521:28110/12:43868105!RIV13-MSM-28110___
utb.identifier.obdid 43868196
utb.identifier.scopus 2-s2.0-84861915214
utb.identifier.wok 000304880000012
utb.source j-scopus
dc.date.accessioned 2012-06-25T14:29:00Z
dc.date.available 2012-06-25T14:29:00Z
dc.rights Attribution-NonCommercial-NoDerivs 3.0 Unported
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Rop, Otakar
utb.contributor.internalauthor Mlček, Jiří
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