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標題: Effects of alkaline and heat treatment on antioxidative activity and total phenolics of extracts from Hsian-tsao (Mesona procumbens Hemsl.)
作者: Yen, G.C.
Hung, C.Y.
關鍵字: Hsian-tsao (Mesona procumbens Hemsl.);antioxidative activity;alkali;free radical;superoxide anion;total phenolics;flavonoids;tea;wines
Project: Food Research International
期刊/報告no:: Food Research International, Volume 33, Issue 6, Page(s) 487-492.
The effects of processing conditions on the antioxidative activity and total phenolics content of extracts from Hsian-tsao were investigated. Hsian-tsao was extracted with boiling water for 0.5-3 h by the addition of 0 to 1.5% of Na2CO3 or NaHCO3 solution. A higher content of total phenolics and stronger antioxidative activity were found in the extracts from Hsian-tsao treated with Na2CO3 at concentrations of 0.1-0.3% under heating for 2 h. The antioxidative activity, the scavenging activity on DPPH radical and superoxide anion, and the content of total phenolic compounds of Hsian-tsao extracts decreased with increases in the alkaline concentration and heating time. The antioxidative activity and the scavenging effects on DPPH radical and superoxide anion of Hsian-tsao extracts were highly correlated with the total phenolic contents of the extracts. (C) 2000 Elsevier Science Ltd. All rights reserved.
ISSN: 0963-9969
DOI: 10.1016/s0963-9969(00)00073-9
Appears in Collections:食品暨應用生物科技學系

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