Analysis of the Amount of Polyphenols, Flavonoids and Assessment of the Antioxidant Capacity of Frozen Fruits

被引：1

作者：

Pallag, Annamaria ^{[1
]}

Jurca, Tunde ^{[1
]}

Sirbu, Vasile ^{[2
]}

Honiges, Ana ^{[3
]}

Jurca, Claudia ^{[4
]}

机构：

[1] Univ Oradea, Fac Med & Pharm, Pharm Dept, 29 Nicolae Jiga Str, Oradea 410028, Romania

[2] Alexandru Ioan Cuza Univ, Fac Biol, Carol 1 Blvd,20A, Iasi 700505, Romania

[3] Vasile Goldis Western Univ Arad, 94-96 Revolutiei Blvd, Arad 310025, Romania

[4] Univ Oradea, Fac Med & Pharm, Preclin Disciplines, 10 1 Decembrie Sq, Oradea 410073, Romania

来源：

REVISTA DE CHIMIE | 2018年 / 69卷 / 02期

关键词：

frozen fruits; phenolic compounds; flavonoids; antioxidant capacity; PHENOLIC-COMPOUNDS; WASTE MANAGEMENT; QUANTIFICATION; STRAWBERRY; MEDICINES; EXTRACTS; ROMANIA; QUALITY; HPLC; L;

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

The data from literature shows that frozen vegetal products preserve their nutritional qualities for a long time. Fruits have a high content of substances with antioxidant capacity in the body. There are many recent studies demonstrating the importance of antioxidant substances in neutralizing free radicals in the human body. In this study there were analysed phenolic compounds and flavonoids in eight different species of fruits, belonging to three families. The antioxidant capacity of the extracts was evaluated by: CUPRAC assay, ABTS method and FRAP method. Our results show that the studied fruits represent rich sources of compounds with antioxidant capacity.

引用

页码：445 / 448

页数：4

共 40 条

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