Influence of UV and Ozonised Water Treatment on
Trans-resveratrol Content in Berry Skins and Juices of Franc
and Green Veltliner Grapes

J 2015

Influence of UV and Ozonised Water Treatment on Trans-resveratrol Content in Berry Skins and Juices of Franc and Green Veltliner Grapes

LANDFELD, Aleš, Jan TŘÍSKA, Josef BALÍK, Jan STROHALM, Pavla NOVOTNÁ et. al.

Základní údaje

Originální název

Influence of UV and Ozonised Water Treatment on Trans-resveratrol Content in Berry Skins and Juices of Franc and Green Veltliner Grapes

Autoři

LANDFELD, Aleš (203 Česká republika), Jan TŘÍSKA (203 Česká republika), Josef BALÍK (203 Česká republika), Jan STROHALM (203 Česká republika), Pavla NOVOTNÁ (203 Česká republika), Naděžda VRCHOTOVÁ (203 Česká republika), Jiří TOTUŠEK (203 Česká republika, domácí), Danuše LEFNEROVÁ (203 Česká republika, domácí), Pavel HÍC (203 Česká republika), Eva TOMÁNKOVÁ (203 Česká republika), Radek HALAMA (203 Česká republika) a Milan HOUŠKA (203 Česká republika, garant)

Vydání

Czech Journal of Food Sciences, Praha, Czech Academy of Agricultural Sciences, 2015, 1212-1800

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

40106 Agronomy, plant breeding and plant protection;

Stát vydavatele

Česká republika

Utajení

není předmětem státního či obchodního tajemství

Impakt faktor

Impact factor: 0.728

Kód RIV

RIV/00216224:14110/15:00080279

Organizační jednotka

Lékařská fakulta

UT WoS

000354767300011

Klíčová slova anglicky

grape juices; stilbens content; UV irradiation; ozonisation

Štítky

EL OK

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 17. 6. 2015 13:09, Soňa Böhmová

Anotace

V originále

Grapes from two varieties - Franc (red) and Green Veltliner (white) were processed using UV radiation at selected powers and times. Irradiated grapes were stored for 24, 48, and 72 h at room temperature. A second set of grapes was dipped into ozonised water. We tested the influence of ozone concentration, dipping time, and storage time. All experiments were performed using grapes harvested in 2009, 2010, and 2011. The two treatments were compared relative to trans-resveratrol content in grape skins and juices (prepared from treated grapes).

Návaznosti

QI91B094, projekt VaV

Název: Odrůdové hroznové šťávy se zdravotním benefitem

Citovat

LANDFELD, Aleš, Jan TŘÍSKA, Josef BALÍK, Jan STROHALM, Pavla NOVOTNÁ, Naděžda VRCHOTOVÁ, Jiří TOTUŠEK, Danuše LEFNEROVÁ, Pavel HÍC, Eva TOMÁNKOVÁ, Radek HALAMA a Milan HOUŠKA. Influence of UV and Ozonised Water Treatment on Trans-resveratrol Content in Berry Skins and Juices of Franc and Green Veltliner Grapes. Czech Journal of Food Sciences. Praha: Czech Academy of Agricultural Sciences, 2015, roč. 33, č. 3, s. 267-276. ISSN 1212-1800.

@article{1301080,
   author = {Landfeld, Aleš and Tříska, Jan and Balík, Josef and Strohalm, Jan and Novotná, Pavla and Vrchotová, Naděžda and Totušek, Jiří and Lefnerová, Danuše and Híc, Pavel and Tománková, Eva and Halama, Radek and Houška, Milan},
   article_location = {Praha},
   article_number = {3},
   keywords = {grape juices; stilbens content; UV irradiation; ozonisation},
   language = {eng},
   issn = {1212-1800},
   journal = {Czech Journal of Food Sciences},
   title = {Influence of UV and Ozonised Water Treatment on Trans-resveratrol Content in Berry Skins and Juices of Franc and Green Veltliner Grapes},
   volume = {33},
   year = {2015}
}

TY  - JOUR
ID  - 1301080
AU  - Landfeld, Aleš - Tříska, Jan - Balík, Josef - Strohalm, Jan - Novotná, Pavla - Vrchotová, Naděžda - Totušek, Jiří - Lefnerová, Danuše - Híc, Pavel - Tománková, Eva - Halama, Radek - Houška, Milan
PY  - 2015
TI  - Influence of UV and Ozonised Water Treatment on Trans-resveratrol Content in Berry Skins and Juices of Franc and Green Veltliner Grapes
JF  - Czech Journal of Food Sciences
VL  - 33
IS  - 3
SP  - 267-276
EP  - 267-276
PB  - Czech Academy of Agricultural Sciences
SN  - 12121800
KW  - grape juices
KW  - stilbens content
KW  - UV irradiation
KW  - ozonisation
N2  - Grapes from two varieties - Franc (red) and Green Veltliner (white) were processed using UV radiation at selected powers and times. Irradiated grapes were stored for 24, 48, and 72 h at room temperature. A second set of grapes was dipped into ozonised water. We tested the influence of ozone concentration, dipping time, and storage time. All experiments were performed using grapes harvested in 2009, 2010, and 2011. The two treatments were compared relative to trans-resveratrol content in grape skins and juices (prepared from treated grapes).
ER  -

LANDFELD, Aleš, Jan TŘÍSKA, Josef BALÍK, Jan STROHALM, Pavla NOVOTNÁ, Naděžda VRCHOTOVÁ, Jiří TOTUŠEK, Danuše LEFNEROVÁ, Pavel HÍC, Eva TOMÁNKOVÁ, Radek HALAMA a Milan HOUŠKA. Influence of UV and Ozonised Water Treatment on Trans-resveratrol Content in Berry Skins and Juices of Franc and Green Veltliner Grapes. \textit{Czech Journal of Food Sciences}. Praha: Czech Academy of Agricultural Sciences, 2015, roč.~33, č.~3, s.~267-276. ISSN~1212-1800.

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