Total phenol and quercetin content and antioxidant activity in apples in response to thermal, light stress and to organic management
作者: Jose Antonio YuriAmalia NeiraFrancisco MaldonadoAlvaro QuilodránDaniela SimeoneIván RazmilicIván Palomo
作者单位: 1Centro de Pomaceas, Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile
2Laboratorio de Plantas Aromáticas, Instituto de Química de Recursos Naturales, Universidad de Talca, Talca, Chile
3Departamento de Bioquímica clínica e inmunohematología, Facultad de Ciencias de la Salud, Universidad de Talca, Talca, Chile
刊名: Journal of Applied Botany and Food Quality, 2014, Vol.87
来源数据库: Julius Kühn-Institut
DOI: 10.5073/JABFQ.2014.087.020
原始语种摘要: Flavonoids are the most abundant phenol compound group in apples, the concentration of which varies with the cultivars and climatic conditions. The objective of this study was to evaluate the effects of temperature, solar radiation, sunburn damage of the peel and the state of development of fruit on total phenol concentrations, quercetin glycosides and antioxidant activity. Three assays were conducted during the 2008/09 season to evaluate aforementioned variables on these parameters. The following season, the effect of the state of development on the fruit was evaluated. Sunburn increased phenol concentrations from 5.5 to 8.7 mg CAE* g FW-1. In relation to the state of development of the fruit, phenol concentrations decreased from 14 to 1.3 mg CAE* g FW-1 between 32 DAFB to harvest,...
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关键词翻译
关键词翻译
  • apples 苹果
  • bagged 击落的
  • phenol 
  • quercetin 槲皮苷
  • concentration 浓度
  • fruit 水果
  • stress 应力
  • activity 活度
  • harvest 收获
  • development 开发