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Changes in phenolic content in ground red pepper (capsicum annuum l.) during storage

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dc.title Changes in phenolic content in ground red pepper (capsicum annuum l.) during storage en
dc.contributor.author Tvrzník, Pavel
dc.contributor.author Jeřábek, Tomáš
dc.contributor.author Kráčmar, Stanislav
dc.contributor.author Fišera, Miroslav
dc.relation.ispartof Journal of Microbiology Biotechnology and Food Sciences
dc.identifier.issn 1338-5178 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2019
utb.relation.volume 9
utb.relation.issue 2
dc.citation.spage 345
dc.citation.epage 348
dc.type article
dc.language.iso en
dc.publisher Slovak Univ Agriculture Nitra
dc.identifier.doi 10.15414/jmbfs.2019.9.2.345-348
dc.relation.uri https://www.jmbfs.org/issue/october-november-2019-vol-9-no-2/jmbfs_skxx_tvrznik/?issue_id=6115&article_id=27
dc.subject storage en
dc.subject sweet pepper spice en
dc.subject phenolic substances en
dc.description.abstract Dynamics of changes in phenolic content in ground red pepper spice (Capsicum annuum L.) was monitored during the period of 10/2016-01/2018. Phenolic compounds were determined: gallic acid, catechine, vanillic acid, caffeic acid, coumaric acid, ferulic acid, rutin, resveratrol, cinnamic acid. In order to carry out a relevant statistical evaluation, individual measurements were interpolated to obtain a weekly time series. The fastest weekly reduction in content occurs for cinnamic acid (0.9%), coumaric acid (0.6%), resveratrol (0.54%), catechine (0.53%), quercetin (0.47%), vanillic acid (0.47%), ferulic acid (0.39%), gallic acid (0.34%), and rutin (0.29%). For the total content of phenolic substances, weekly decrease of 0.4% was statistically significant (at significance level of 0.001). The losses of phenolic substances during storage are possible to be minimized partially by keeping in cold, dry, and dark storage areas, in airtight containers for wholesale and retail packages. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1009247
utb.identifier.obdid 43880600
utb.identifier.wok 000488951100028
utb.source J-wok
dc.date.accessioned 2019-11-20T10:30:32Z
dc.date.available 2019-11-20T10:30:32Z
dc.description.sponsorship European Fund for Regional Development ERDFEuropean Union (EU); state budget of the Czech Republic within the Centre of Polymer Systems Project [1.05/2.1.00/03.0111]; 2112-Institutional Support for the Development of Research Organizations
dc.rights Attribution 4.0 International
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.contributor.internalauthor Kráčmar, Stanislav
utb.contributor.internalauthor Fišera, Miroslav
utb.fulltext.sponsorship The research this article reports on was implemented under the support of the operational Program called Research and Development for Innovations that is co-funded by the European Fund for Regional Development (ERDF) and also subsidized from the state budget of the Czech Republic within the Centre of Polymer Systems Project (reg. n.: CZ.1.05/2.1.00/03.0111) and 2112 –Institutional Support for the Development of Research Organizations.
utb.wos.affiliation [Pavel, Tvrznik; Tomas, Jerabek; Stanislav, Kracmar; Miroslav, Fisera] Coll Business & Hotel Management Brno, Bosonozska 9, Brno 62500, Czech Republic; [Stanislav, Kracmar] Thomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Vavreckova 275, Zlin 76001, Czech Republic; [Miroslav, Fisera] Thomas Bata Univ Zlin, Fac Technol, Dept Food Anal & Chem, Vavreckova 275, Zlin 76001, Czech Republic
utb.fulltext.projects CZ.1.05/2.1.00/03.0111
utb.fulltext.projects 2112
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Attribution 4.0 International Except where otherwise noted, this item's license is described as Attribution 4.0 International