Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61991
DC FieldValueLanguage
dc.contributor.authorWang, R.J.en_US
dc.contributor.author胡淼琳zh_TW
dc.contributor.authorHu, M.L.en_US
dc.date2011zh_TW
dc.date.accessioned2014-06-09T06:26:13Z-
dc.date.available2014-06-09T06:26:13Z-
dc.identifier.issn1094-2912zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/61991-
dc.description.abstractThis study provides a basis and principle for developing an integrated antioxidant assay of mulberry. Five genotypes (Miaoli No. 1, 73C020, 46C019, 74H3023, and 68H22024) and three maturity stages (unripe, medium ripe and fully ripe) of mulberry (Morus sp.) fruit were analyzed for their total phenolic contents (TPC), 1,1-diphenyl-2-picrylhydrazyl-scavenging (DPPH-SC) ability, ferric reducing antioxidant power (FRAP), and oxygen radical antioxidant capacity (ORAC). Significant correlations were obtained for the four assays used (r ranging from 0.390 to 0.787, all P 0.01). Two-way ANOVA revealed that there were significant effects of genotype, maturity stage, and the interaction of genotypes and maturity stages for TPC, FRAP and ORAC, whereas only maturity stage and the interaction term were significant for DPPH-SC activity. Principal component analysis showed that Miaoli No. 1 and 74H3023 possessed the highest antioxidant capacity, while genotype 68H22024 possessed the lowest. Principal component analysis could group and separate mulberry genotypes based on their different antioxidant activities. Overall, the present results provided basic data for choosing mulberry fruits with higher antioxidant activity for direct consumption or for production of fruit juice.en_US
dc.language.isoen_USzh_TW
dc.relationInternational Journal of Food Propertiesen_US
dc.relation.ispartofseriesInternational Journal of Food Properties, Volume 14, Issue 1, Page(s) 1-8.en_US
dc.relation.urihttp://dx.doi.org/10.1080/10942910903580900en_US
dc.subjectMulberryen_US
dc.subjectFruiten_US
dc.subjectGenotypeen_US
dc.subjectAntioxidanten_US
dc.subjectPrincipal component analysisen_US
dc.subjectmorus-nigraen_US
dc.subjectphenolicsen_US
dc.subjectblackberryen_US
dc.subjectvegetablesen_US
dc.subjectcultivaren_US
dc.subjectfoodsen_US
dc.subjectpulpen_US
dc.titleAntioxidant Capacities of Fruit Extracts of Five Mulberry Genotypes with Different Assays and Principle Components Analysisen_US
dc.typeJournal Articlezh_TW
dc.identifier.doi10.1080/10942910903580900zh_TW
Appears in Collections:食品暨應用生物科技學系
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