期刊
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
卷 17, 期 8, 页码 1805-1817出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2012.732168
关键词
Phosphomolybdenum method; DPPH center dot scavenging capacity; Pineapple peels; Polyphenols; Interaction
Major polyphenolic compounds in pineapple peels were identified and quantified. The antioxidant capacities of pineapple peel extracts and these polyphenolic compounds were determined using DPPH center dot scavenging capacity and phosphomolybdenum method. Effects of these polyphenolics' interactions on their antioxidant capacity were also evaluated. Gallic acid (31.76 mg/100 g dry extracts), catechin (58.51 mg/100 g), epicatechin (50.00 mg/100 g), and ferulic acid (19.50 mg/100 g) were found to be the main polyphenolics in pineapple peels. The IC50 for DPPH center dot scavenging assay of the extracts was 1.13 mg/ml and total antioxidant capacity was 0.037 g ascorbic acid equivalents/g. The order of DPPH center dot scavenging capacity of per mole of these polyphenolic compounds present in pineapple peels was gallic acid > epicatechin = catechin > ferulic acid, but it was different when using phosphomolybdenum method the order of which was epicatechin. > catechin > gallic acid = ferulic acid. Results of polyphenolics' interactions indicated no synergistic effects. In the combinations of ferulic acid-epicatechin and ferulic acid-gallic acid, additive effects were found using both antioxidant activity assays.
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