In the master's thesis, we determined the antioxidative potential (AOP) of in vitro and in vivo selected varieties of tomato, pepper and salads, grown in an ecological, integrated and hydroponic manner of cultivation. We also examined the effect of one-week storage of vegetables on AOP, also in vitro and in vivo, and carried out a sensory analysis. An indirect method with a free radical DPPH was used to determine the antioxidant efficiency in vitro. For in vivo methods, we determined intracellular oxidation of yeast Saccharomyces cerevisiae. Statistical analysis of the results showed that there are significant differences in AOP of vegetables relative to the way they are grown. The largest AOP in vitro, regardless of variety, has the hydroponic production method for all types of vegetables both before and after storage, which with salads is not significantly different from other production methods. The largest AOP in vitro before and after storage has had the hydroponic production in most varieties of peppers, tomatoes and salads. The AOP in vitro, after storage, significantly increased in tomatoes and peppers, and reduced in salads. Organic production had the largest AOP in vivo before and after storage in the Amaneta tomato and Comice salad. In the case of Verdana pepper, the largest AOP in vivo had hydroponic production, but it did not differ significantly from organic production. Correlations between AOP in vitro and AOP in vivo are weak and statistically insignificant. The sensory analysis showed that the method of cultivation does not have a major influence on sensory attributes since there are only slight differences between the cultivation methods within the variety. However, larger differences were found between different varieties.
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