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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.11
- 수록면
- 327 - 332 (6page)
- DOI
- 10.17519/apiculture.2017.11.32.4.327
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초록· 키워드
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In this study, we studied the changes in antioxidant activity of Actinidia arguta fruit of Autumn Sense cultivar during fruit ripening. The aim of this investigation was to find the knowledge of the changes of physiochemicals associated with fruit quality, antioxidant properties (free-radical scavenging activity and reducing power), total phenolics and vitamin C during fruit ripening. The highest free-radical scavenging activity (at 100μg/ml) and reducing power (at 100μg/ml) in A. arguta fruit were 78.57% and 0.22, respectively. Total phenolic content and vitamin C content in fruit of 10 days after fruit set were 639.48μg/g and 1052.2μg/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 (24)
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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