지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.6
- 수록면
- 133 - 138 (6page)
- DOI
- 10.17519/apiculture.2017.06.32.2.133
이용수
초록· 키워드
오류제보하기
The aim of this investigation was to find the knowledge of the changes of physiochemicals associated with fruit quality, vitamin C, total phenolics and antioxidant properties during fruit ripening. Changes in antioxidant activity of Actinidia arguta fruit of Saehan cultivar was studied at different ripening stages. Antioxidant activities (free-radical scavenging activity and reducing power) were determined and the total phenolic contents, and vitamin C contents were also analyzed. The highest free-radical scavenging activity (at 100ug/ml) and reducing power (at 100ug/ml) in A. arguta fruit were 45.43% and 0.14, respectively. Total phenolic content and vitamin C content in fruit of 40 days after fruit set were 540.2ug/g and 1238.0ug/g, respectively. In general, the antioxidant activity and the related parameters, including total phenolic content and vitamin C content decreased during fruit ripening. These results improve knowledge of the effect of ripening on the antioxidant activity and related compounds contents that could help to establish the optimum A. arguta fruit harvest data for various usages.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
LITERATURE CITED
참고문헌 (21)
참고문헌 신청
[학술지(정기간행물)] - Bashir, H. A. / 2003 / Compositional changes during guava fruit ripening / Food Chem 80 : 557 ~ 563
[학술지(정기간행물)] - Beltran, G. / 2005 / Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils / Food Chem 89 : 207 ~ 215
[학술지(정기간행물)] - Burda, S. / 1990 / Phenolic compounds and their changes during maturation and cold storage / J. Agric. Food Chem 38 : 945 ~ 948
[학술지(정기간행물)] - Cheung, L. M. / 2003 / Antioxidant activity and total phenolics of edible mushroom extracts / Food Chem 81 : 249 ~ 255
[학술지(정기간행물)] - Fang, Y. Z. / 2002 / Free radicals, antioxidants, and nutrition / Nutrition 18 : 872 ~ 879
[학술지(정기간행물)] - Beltran, G. / 2005 / Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils / Food Chem 89 : 207 ~ 215
[학술지(정기간행물)] - Burda, S. / 1990 / Phenolic compounds and their changes during maturation and cold storage / J. Agric. Food Chem 38 : 945 ~ 948
[학술지(정기간행물)] - Cheung, L. M. / 2003 / Antioxidant activity and total phenolics of edible mushroom extracts / Food Chem 81 : 249 ~ 255
[학술지(정기간행물)] - Fang, Y. Z. / 2002 / Free radicals, antioxidants, and nutrition / Nutrition 18 : 872 ~ 879
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UCI(KEPA) : I410-ECN-0101-2018-527-001013417