Evaluation of antioxidant properties in Naturally and artificially ripened sugar apple (Annona squamosa L.) fruits

Conference proceedings article

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Noichinda S., Bodhipadma K., Wongs-Aree C., Komkhuntod R., Sirisukchaitavorn H., Rachakhome P., U-Nat A.

ผู้เผยแพร่: International Society for Horticultural Science (ISHS)

ปีที่เผยแพร่ (ค.ศ.): 2010

Volume number: 875

หน้าแรก: 377

หน้าสุดท้าย: 382

จำนวนหน้า: 6

ISBN: 9789066055636

นอก: 0567-7572

eISSN: 2406-6168

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-78650875244&doi=10.17660%2fActaHortic.2010.875.47&partnerID=40&md5=f32a601e5b8e1d08727112d9e751ded1

ภาษา: English-Great Britain (EN-GB)

ดูบนเว็บไซต์ของสำนักพิมพ์

บทคัดย่อ

Naturally and artificially (CaC2-treated) ripened sugar apple (Annona squamosa L.) fruit cultivars 'Fai' and 'Nang' were investigated for antioxidant contents and properties. It was revealed that ascorbic acid contents from both ripened groups were about 0.1 mg/ml. Phenolics in 'Nang' sugar apple were slightly higher than 'Fai' fruit (0.63-0.65 mg gallic acid/ml in 'Nang' and 0.58-0.65 mg gallic acid/ml in 'Fai'). Flavonoids from CaC2-treated fruits in both varieties were slightly lower than those of naturally ripened one which were 0.33 and 0.41 mg/ml, respectively. In case of reducing power, there was similar ability found in both ripened groups (about 0.3 at Abs. 700 nm). For ferrous ion chelating, this ability was very low (0.01-0.02%), whereas DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging ability was very high (83-92%).

คำสำคัญ

Annona squamosa, Flavonoids