Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/62098
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dc.contributor.authorChen, H.Y.en_US
dc.contributor.author顏國欽zh_TW
dc.contributor.authorYen, G.C.en_US
dc.date2007zh_TW
dc.date.accessioned2014-06-09T06:26:24Z-
dc.date.available2014-06-09T06:26:24Z-
dc.identifier.issn0308-8146zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/62098-
dc.description.abstractThe objectives of this study were to study the antioxidant activity and free radical-scavenging effects of extracts from guava leaves and dried fruit. The results indicated that 94.4-96.2% of linoleic acid oxidation was inhibited by the addition of guava leaf and guava tea extracts at a concentration of 100 mu g/ml. The guava dried fruit extracts exhibited weaker antioxidant effects than did the leaf extracts. The results also demonstrated that the scavenging effects of guava leaf extracts on ABTS(center dot+) radicals and superoxide anion increased with increasing concentrations. The guava leaf extracts displayed a significant scavenging ability on the peroxyl radicals. However, the scavenging effects were decreased when the extract concentration was greater than 10 mu g/ml. The extracts from leaves of various guava cultivars exhibited more scavenging effects on free radicals than did commercial guava tea extracts and dried fruit extracts. The chromatogram data indicated that guava extracts contained phenolic acids, such as ferulic acid, which appeared to be responsible for their antioxidant activity. Correlation analysis indicated that there was a linear relationship between antioxidant potency, free radical-scavenging ability and the content of phenolic compounds of guava leaf extracts. (c) 2006 Published by Elsevier Ltd.en_US
dc.language.isoen_USzh_TW
dc.relationFood Chemistryen_US
dc.relation.ispartofseriesFood Chemistry, Volume 101, Issue 2, Page(s) 686-694.en_US
dc.relation.urihttp://dx.doi.org/10.1016/j.foodchem.2006.02.047en_US
dc.subjectguava leavesen_US
dc.subjectantioxidant activityen_US
dc.subjectradical scavengingen_US
dc.subjectphenolicen_US
dc.subjectcompounden_US
dc.subjectlow-density-lipoproteinen_US
dc.subjecttea extractsen_US
dc.subjectlipid-peroxidationen_US
dc.subjectdiabeticen_US
dc.subjectcataracten_US
dc.subjectoxidative stressen_US
dc.subjectphenolic-acidsen_US
dc.subjectleaf extracten_US
dc.subjectin-vitroen_US
dc.subjectprooxidanten_US
dc.subjectstreptozotocinen_US
dc.titleAntioxidant activity and free radical-scavenging capacity of extracts from guava (Psidium guajava L.) leavesen_US
dc.typeJournal Articlezh_TW
dc.identifier.doi10.1016/j.foodchem.2006.02.047zh_TW
Appears in Collections:食品暨應用生物科技學系
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