Phenolic acid content and radical scavenging activity of extracts from medlar (Mespilus germanica L.) fruit at different stages of ripening

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15310%2F11%3A33118140" target="_blank" >RIV/61989592:15310/11:33118140 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/61389030:_____/11:00368589

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.foodchem.2010.06.030" target="_blank" >http://dx.doi.org/10.1016/j.foodchem.2010.06.030</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2010.06.030" target="_blank" >10.1016/j.foodchem.2010.06.030</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Phenolic acid content and radical scavenging activity of extracts from medlar (Mespilus germanica L.) fruit at different stages of ripening

Popis výsledku v původním jazyce

The medlar fruit (Mespilus germanica L) has been gaining commercial importance in recent years, attracting research on its chemical composition. In this study, we have investigated how the degree of ripeness affects the concentrations and proportions ofphenolic acids. The DPPH scavenging activity and the total phenolic content (TPC) were determined. Five stages of fruit maturity were studied and eight phenolic acids (protocatechuic, 4-hydroxybenzoic, syringic, 3-hydroxybenzoic, caffeic, salicylic, 4-coumaric and sinapic) were determined by HPLC-MS. The concentrations of phenolic acids mostly decreased as the fruit ripening progressed, except for insoluble ester-bound phenolics, which increased at the early stages of maturity and decreased only duringthe ripe to over-ripe stage of maturity. The DPPH scavenging activity also decreased during fruit maturation, suggesting a decrease of natural antioxidants in fruit. A strong correlation between TPC and antioxidant capacity measured by th

Název v anglickém jazyce

Phenolic acid content and radical scavenging activity of extracts from medlar (Mespilus germanica L.) fruit at different stages of ripening

Popis výsledku anglicky

The medlar fruit (Mespilus germanica L) has been gaining commercial importance in recent years, attracting research on its chemical composition. In this study, we have investigated how the degree of ripeness affects the concentrations and proportions ofphenolic acids. The DPPH scavenging activity and the total phenolic content (TPC) were determined. Five stages of fruit maturity were studied and eight phenolic acids (protocatechuic, 4-hydroxybenzoic, syringic, 3-hydroxybenzoic, caffeic, salicylic, 4-coumaric and sinapic) were determined by HPLC-MS. The concentrations of phenolic acids mostly decreased as the fruit ripening progressed, except for insoluble ester-bound phenolics, which increased at the early stages of maturity and decreased only duringthe ripe to over-ripe stage of maturity. The DPPH scavenging activity also decreased during fruit maturation, suggesting a decrease of natural antioxidants in fruit. A strong correlation between TPC and antioxidant capacity measured by th

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EF - Botanika

OECD FORD obor

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Projekt

<a href="/cs/project/KAN200380801" target="_blank" >KAN200380801: Imunonanotechnologie pro diagnostiku látek hormonální povahy</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

—

Svazek periodika

124

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

7

Strana od-do

271-277

Kód UT WoS článku

000282500000038

EID výsledku v databázi Scopus

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