Wyniki wyszukiwania

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Biological threat detection in the air and on the surface: how to define the risk

100%

Trafny E. A., Lewandowski R., Stepinska M., Kaliszewski M.

Archivum Immunologiae et Therapiae Experimentalis

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2014

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tom 62

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nr 4

2

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Stability of pigments of paprika [Capsicum annuum] powders during various processing steps

86%

Kiss V. N., Cserhati T., Forgacs E., Hollo J., Mota T. P.

Polish Journal of Food and Nutrition Sciences

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1996

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tom 05

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nr 3

The effects of various technological steps and raw material inhomogeneity on the composition of pigments in paprika (Capsicum annuum) powders were studied by reversed-phase high-performance liquid chromatography (RP-HPLC), using gradient elution technique (various mixtures of water, acetonitrile and methanol) and diodearray detector. The standard deviation of the composition of pigments in the samples taken at different technological stages was lower than among the batches of raw material. This indicates that the technological steps have a negligible effect on the composition of pigments in paprika powder. It was further found that the raw material for the paprika powder manufacture could considerably be inhomogeneous even when harvested on the same field.

3

Evaluation of plants by chlorophyll fluorescence and other spectroscopic methods

58%

Koepp R., Hellebrand H. J.

International Agrophysics

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1994

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tom 08

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nr 4

4

Phenolic acid in flowers and leaves of Trifolium repens L. and Trifolium pratense L.

58%

Kicel A., Wolbis M.

Herba Polonica

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2006

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tom 52

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nr 4

The quantitative and qualitative analyses of phenolic acids present in flowers and leaves of Trifolium repens and Trifolium pratense were carried out. The contents of phenolic acids expressed as caffeic acid were determined by the spectroscopic method described in FP VI. The results showed that the level of phenolic acids in flowers and leaves of I pratense (1.22%, 0.65%, respectively) was twice as high as in flowers and leaves of T. repens (0.54%, 0.37%, respectively). Identification of phenolic acids was performed by chromatographic methods: 2D-PC, 2D-TLC and RP-HPLC. In all the studied extracts the presence of 9-10 components was detected, and the following acids were identified: p-hydroxybenzoic, salicylic, protocatechuic, gentisic, p-coumaric, caffeic and ferulic. In the extracts obtained from flowers of both species p-hydroxybenzoic and salicylic acids were the main compounds. In the extract obtained from T. repens leaves caffeic acid was the dominating compound, whereas caffeic and salicylic acids in leaves of T. pratense.

Ograniczanie wyników

1 Archivum Immunologiae et Therapiae Experimentalis

1 Herba Polonica

1 International Agrophysics

1 Polish Journal of Food and Nutrition Sciences

1 Cserhati T.

1 Forgacs E.

1 Hellebrand H. J.

1 Hollo J.

1 Kaliszewski M.

1 Kicel A.

1 Kiss V. N.

1 Koepp R.

1 Lewandowski R.

1 Mota T. P.

1 Stepinska M.

1 Trafny E. A.

1 Wolbis M.

1 2014

1 2006

1 1996

1 1994

Biological threat detection in the air and on the surface: how to define the risk

Stability of pigments of paprika [Capsicum annuum] powders during various processing steps

Evaluation of plants by chlorophyll fluorescence and other spectroscopic methods

Phenolic acid in flowers and leaves of Trifolium repens L. and Trifolium pratense L.