DPPH Radical-Scavenging Activity and Polyphenol Content in Dried Fruits

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著者

    • ISHIWATA K.
    • Graduate School of Human Culture, Nara Women's University
    • YAMAGUCHI T.
    • Department of Food Science and Nutrition, Nara Women's University
    • TAKAMURA H.
    • Department of Food Science and Nutrition, Nara Women's University
    • MATOBA T.
    • Graduate School of Human Culture, Nara Women's University

抄録

The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and polyphenol content of 25 dried fruits were evaluated and compared with fresh fruits. The contribution of ascorbic acid to this activity was also determined. All dried fruits contained DPPH radical-scavenging activity with hawthorn, apricot and blueberry having the highest. Other dried fruits containing rind also had high activity. The DPPH radical-scavenging activity and polyphenol content of dried fruits were highly correlated.

The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and polyphenol content of 25 dried fruits were evaluated and compared with fresh fruits. The contribution of ascorbic acid to this activity was also determined. All dried fruits contained DPPH radical-scavenging activity with hawthorn, apricot and blueberry having the highest. Other dried fruits containing rind also had high activity. The DPPH radical-scavenging activity and polyphenol content of dried fruits were highly correlated.

収録刊行物

  • Food science and technology research

    Food science and technology research 10(2), 152-156, 2004-05-01

    日本食品科学工学会

参考文献:  23件中 1-23件 を表示

被引用文献:  4件中 1-4件 を表示

各種コード

  • NII論文ID(NAID)
    10013346717
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  IR  J-STAGE 
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