玉陵荡枣果实不同成熟期的理化性质及抗氧化活性研究

IF 2.1 4区 农林科学
Xin Hu, Jingyu Wang, Huihui Li, Zongxin Ma, Hong Ji, Wei Lan
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引用次数: 0

摘要

红枣。玉陵党(YLD)是经中国国家林业局批准为植物新品种的红枣品种。对YLD果实从坐果到红熟7个成熟阶段的理化性质和抗氧化活性进行了评价。通过总酚类、总黄酮、2,2-二苯基-1-苦酰肼(DPPH)自由基清除率、β-胡萝卜素-亚油酸乳化法和还原力等方法对YLD果实的抗氧化活性进行了评价。这些指标随着成熟的进展而逐渐减少。该研究还表明,在成熟过程中,总糖和总酸水平增加,同时水分、可溶性蛋白质和糖酸比减少。了解这些信息对于充分开发YLD水果的商业潜力至关重要。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Physicochemical properties and antioxidant activity of Yulingdang jujube (Ziziphus jujuba Mill.) fruit at different stages of maturity
Ziziphus jujuba cv. Yulingdang (YLD) is a jujube cultivar that has been approved as a new plant cultivar by the State Forestry Administration of China. The physicochemical properties and antioxidant activity of YLD fruit were evaluated at seven stages of maturation, ranging from fruit setting to red ripe. The antioxidant activity of YLD fruit was assessed through total phenolics, total flavonoids, and methods including the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging rate, β-carotene-linoleic acid emulsification method, and reducing power. These measures were observed to decrease gradually as maturation progressed. The study also indicated an increase in total sugar and total acid levels, along with a decrease in moisture, soluble protein, and the sugar-acid ratio during maturation. Understanding this information is essential to fully exploit the commercial potential of YLD fruit.
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来源期刊
Cyta-Journal of Food
Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
4.40
自引率
0.00%
发文量
37
期刊介绍: CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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