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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.
|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.||摘要:||
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.
|Appears in Collections:||食品暨應用生物科技學系|
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