3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
Table II
SOD and catalase activity (U g –1 of dry matter) in barley and
malt, depending on the varieties
Variety SOD activity Catalase activity
Barley Malt Barley Malt
Bojos 128 133 114 140
Jersey 114 127 109 135
Malz 93 126 97 110
Radegast 92 113 107 123
Sebastian 110 127 113 115
Tolar 106 116 110 112
and field in Branišovice; the lowest values were observed in
Malz variety. Used method for catalase activity determination
shows itself to be easy and quick. Above referred method was
slightly modified for this work’s purposes: original concentration
of ammonium molybdate (32.4 mmol dm –3 ) recorded
s717
non-linear dependence on analyzed hydrogen peroxide depletion,
therefore it had to be halved, and hence the absorbance
of formed yellow complex is measured at 375 nm instead of
original 405 nm.
This work has been supported by project MSM
6019369701.
REFEREnCES
1. Bergmeyer, H. V.: Methods of enzymatic analysis. 636
Verlag Chemie, Weinheim, Bergstre, 1970.
2. Góth, L.: Clinica Chim. Acta 196, 143 (1991).
3. Belcrediová, n., Ehrenbergerová, J., Havlová, P.: Acta
Universitatis Agriculturae et Silviculturae Mendelianae
Brunensis 24, 7 (2006).