Extractable antioxidants and non-extractable phenolics in the total antioxidant activity of selected plum cultivars (Prunus domestica L.): Evolution during on-tree ripening

被引：49

作者：

Kristl, Janja ^{[1
]}

Slekovec, Metka ^{[1
]}

Tojnko, Stanislav ^{[1
]}

Unuk, Tatjana ^{[1
]}

机构：

[1] Univ Maribor, Fac Agr & Life Sci, SI-2311 Hoce, Slovenia

来源：

FOOD CHEMISTRY | 2011年 / 125卷 / 01期

关键词：

Plums (Prunus domestic L.); Antioxidant activity; Ripening; CAPACITY; PEACH; POLYPHENOLICS; CEREALS; FRUITS;

D O I：

10.1016/j.foodchem.2010.08.027

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The purpose of this study was to evaluate the contribution of extractable antioxidants and non-extractable phenolics to the total antioxidant activity (TAA) of plums. Therefore, the antioxidant activity was determined (ABTS assay) in aqueous-organic extracts, as well as in the extraction residues which were a subject of two different acidic treatments to release hydrolysable tannins and non-extractable proanthocyanidins (NEPA). In addition, the changes in TAA during the last week of ripening were investigated. Extractable antioxidants contributed less than 18% to the TAA, considerably higher values of antioxidant activity were associated with hydrolysable tannins and NEPA, suggesting that the antioxidant activity of plums may be underestimated in the literature. The ripening resulted in an increase of TAA up to 38% in excess of the value determined on the first sampling date. TAA showed a similar pattern over the ripening period for all cultivars studied. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：29 / 34

页数：6

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