|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|19661||43116||2016||6 صفحه PDF||ندارد||دانلود کنید|
Thirteen selected fruits were studied for their phytochemical content and antioxidant activity. The highest total phenolic content was observed in black jamun followed by litchi, bogi jamun, amla, hog plum, pani jamun and carambola. Amla showed the highest ferric reducing antioxidant potential value. DPPH radical scavenging activity of black jamun, litchi, amla, hogplum, and poniol was above 90%. The metal chelation capacity was highest in poniol (18.55%), carambola (15.95%) and leteku (11.54%). RP-HPLC study of the fruit extracts showed presence of ascorbic acid, phenolic acids and flavonoids. The composition and content of the phenolic acids varied depending on the fruit type.
Journal: Food Bioscience - Volume 13, 1 March 2016, Pages 15–20