Počet záznamů: 1
Phenolic acid content and radical scavenging activity of extracts from medlar (Mespilus germanica L.) fruit at different stages of ripening
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SYSNO ASEP 0368589 Druh ASEP J - Článek v odborném periodiku Zařazení RIV J - Článek v odborném periodiku Poddruh J Článek ve WOS Název Phenolic acid content and radical scavenging activity of extracts from medlar (Mespilus germanica L.) fruit at different stages of ripening Tvůrce(i) Grúz, Jiří (UEB-Q) RID, ORCID
Ayaz, F. A. (TR)
Torun, H. (TR)
Strnad, Miroslav (UEB-Q) RID, ORCIDCelkový počet autorů 4 Zdroj.dok. Food Chemistry. - : Elsevier - ISSN 0308-8146
Roč. 124, č. 1 (2011), s. 271-277Poč.str. 7 s. Jazyk dok. eng - angličtina Země vyd. NL - Nizozemsko Klíč. slova Phenolic acids ; HPLC ; Mass spectrometry ; Fruit ; Ripening Vědní obor RIV EF - Botanika CEP KAN200380801 GA AV ČR - Akademie věd CEZ AV0Z50380511 - UEB-Q (2005-2011) UT WOS 000282500000038 DOI 10.1016/j.foodchem.2010.06.030 Anotace The medlar fruit (Mespilus germanica L) has been gaining commercial importance in recent years, attracting research on its chemical composition. In this study, we have investigated how the degree of ripeness affects the concentrations and proportions of phenolic acids. The DPPH scavenging activity and the total phenolic content (TPC) were determined. Five stages of fruit maturity were studied and eight phenolic acids (protocatechuic, 4-hydroxybenzoic, syringic, 3-hydroxybenzoic, caffeic, salicylic, 4-coumaric and sinapic) were determined by HPLC-MS. The concentrations of phenolic acids mostly decreased as the fruit ripening progressed, except for insoluble ester-bound phenolics, which increased at the early stages of maturity and decreased only during the ripe to over-ripe stage of maturity. The DPPH scavenging activity also decreased during fruit maturation, suggesting a decrease of natural antioxidants in fruit Pracoviště Ústav experimentální botaniky Kontakt David Klier, knihovna@ueb.cas.cz, Tel.: 220 390 469 Rok sběru 2012
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