کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7598717 | 1492139 | 2014 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Anthocyanin contributes more to hydrogen peroxide scavenging than other phenolics in apple peel
ترجمه فارسی عنوان
آنتوسیانین باعث افزایش جذب پراکسید هیدروژن نسبت به سایر فنول ها در پوست سیب می شود
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The phenolic compounds in apple peel extracts were quantified in the presence of hydrogen peroxide (H2O2) to identify which phenolic compound contributed more to H2O2 scavenging. The results showed that the phenolics extracted from 'Golden Delicious' apple peel had a strong ability for scavenging H2O2. After incubating with H2O2 for 30Â min, cyanidin-3-galactoside concentrations in the phenolic extract decreased as H2O2 concentrations increased. In contrast, the concentrations of other phenolic compounds remained unchanged. Exogenous application of H2O2 enhanced the synthesis of phenolics, especially anthocyanin, in 'Golden Delicious' apple peel under sunlight. After incubating the peel extract of H2O2-treated apples in the dark for 30Â min, the concentration of cyanidin-3-galactoside significantly decreased to a greater extent than that of other phenolic compounds. Based on these data, anthocyanin is more sensitive to H2O2 and contributes more to H2O2 scavenging than other phenolic compounds.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 152, 1 June 2014, Pages 205-209
Journal: Food Chemistry - Volume 152, 1 June 2014, Pages 205-209
نویسندگان
Xiuli Bi, Jiangli Zhang, Changsheng Chen, Di Zhang, Pengmin Li, Fengwang Ma,