Home > Search Results: keywords:"Sweet basil (Ocimum basilicum)"
Search:
Search Tips :: Advanced Search
Search collections:
Sort by: Display results: Output format:
National Repository of Grey Literature 1 records found  Search took 0.01 seconds. 
Bioactive compounds in green spices
 ARNOŠTOVÁ, Lucie
The bachelor thesis focuses on the determination of the total content of phenolic compounds, individual majority phenolic compounds and vitamin C, contained in sweet basil (Ocimum basilicum), coriander (Coriandrum sativum), dill (Anethum graveolens) and lovage (Levisticum officinale). Firstly, the total content of phenolic compounds was determined by spectrophotometric analysis using Folin Ciocalteau agent in extracts from fresh and dried herb samples. Afterwards, particular representatives of phenolic compounds in the lyophilized material were identified by high-performance liquid chromatography (HPLC). Then the content of vitamin C in fresh samples from all selected plants was measured using high-performance liquid chromatography (HPLC). The highest concentration of phenolic compounds was discovered in lovage. The highest content of particular phenolic substances, quercetin and kaempferol, was also proved in lovage.
Detailed record

Interested in being notified about new results for this query?
Subscribe to the RSS feed.
Digital Repository :: Search :: Submit :: Personalize :: Help
Powered by Invenio v1.1.2
Maintained by admin.invenio@techlib.cz
This site is also available in the following languages:
Česky  English