Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/70607
標題: Effect of pulverization on the antioxidant activity of water caltrop (Trapa taiwanensis Nakai) pericarps
作者: Chiang, P.Y.
Ciou, J.Y.
關鍵字: Water caltrop pericarp
Pulverization
Antioxidant activity
Total
phenolics
Total flavonoids
radical-scavenging activity
dietary fiber
hydration properties
coconut residue
extracts
phytochemicals
polyphenolics
durum
foods
期刊/報告no:: Lwt-Food Science and Technology, Volume 43, Issue 2, Page(s) 361-365.
摘要: This study was to investigate the effect of pulverization treatment on the antioxidant properties of water caltrop pericarps. The results showed that crude fiber was the largest proportional constituent of water caltrop pericarps, comprising 72.3 g/100 g (dry basis). After 10 min milling, five fractions were obtained 1-5 different particle sizes (285, 211, 138, 62 and 41 pm, respectively). Comparing the effect of pulverization on the fiber component of each fraction, the fraction 1 exhibited higher hemi-cellulose but lower lignin than smaller particle size fraction except fraction 5. At a dosage of 250 mu g/mL methanol extracts, the highest free radical-scavenging ability is obtained in the fraction 5, which is found to be 78.3 g/100 g, followed by the fractions 1-4. The same tendency was observed in the reducing power and cupric ions chelating ability. The fractions 1 and 5 contained significantly higher total phenolics and total flavonoids than fraction 2-4 (p < 0.05). (C) 2009 Published by Elsevier Ltd.
URI: http://hdl.handle.net/11455/70607
ISSN: 0023-6438
文章連結: http://dx.doi.org/10.1016/j.lwt.2009.08.016
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