کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7583880 | 1492021 | 2019 | 37 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Characterizing the phenolic constituents and antioxidant capacity of Georgia peaches
ترجمه فارسی عنوان
مشخصه ترکیبات فنولی و ظرفیت آنتی اکسیدانی هلو گرجستان
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Acetonic crude phenolic extracts of six Georgia peach cultivars were prepared and separated into low- and high-molecular-weight (LMW and HMW) fractions by Sephadex LH-20 column chromatography. Further characterization via RP-HPLC-ESI-MS identified the main phenolics as hydroxycinnamates, (+)-catechin, and proanthocyanidins with degrees of polymerization up to seven. The LMW phenolics of the commercial cultivar, 'July Prince', were further chromatographed and examined by RP-HPLC-ESI-MS. Derivatives of phenolic acids and flavan-3-ols, along with eriodictyol and quercetin diglycosides, were identified. Antioxidant capacities of the LMW and HMW fractions were determined using in vitro assays. H-ORACFL and FRAP assays gave values of 872 to 2428â¯Î¼mol Trolox eq./100â¯gâ¯f.w. and 309 to 432â¯Î¼mol Fe2+ eq./100â¯gâ¯f.w., respectively. The total phenolics content (TPC) was also measured; correlations between TPCs and antioxidant assays indicated that the HMW fractions of peach extracts were major contributors to the antioxidant capacity of the cultivars analyzed.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 271, 15 January 2019, Pages 345-353
Journal: Food Chemistry - Volume 271, 15 January 2019, Pages 345-353
نویسندگان
Xiaoxi Liao, Phillip Greenspan, Ronald B. Pegg,