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Enhanced polyphenol content and antioxidant capacity in the edible portion of avocado dried with superheated-steam
http://hdl.handle.net/10228/00006668
http://hdl.handle.net/10228/000066682581b1c1-6aec-4a4c-bc59-a595125e4402
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IJAR2_241.pdf (496.7 kB)
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Item type | 学術雑誌論文 = Journal Article(1) | |||||||||||||||||
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公開日 | 2018-03-23 | |||||||||||||||||
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資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||||||
資源タイプ | journal article | |||||||||||||||||
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タイトル | Enhanced polyphenol content and antioxidant capacity in the edible portion of avocado dried with superheated-steam | |||||||||||||||||
言語 | ||||||||||||||||||
言語 | eng | |||||||||||||||||
著者 |
Husen, Rafidah
× Husen, Rafidah× 安藤, 義人
WEKO
21654
× Ismail, Amin× 白井, 義人
WEKO
8065
× Hassan, Mohd Ali |
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抄録 | ||||||||||||||||||
内容記述タイプ | Abstract | |||||||||||||||||
内容記述 | In order toevaluatethe effects of drying methods on assay, this present study investigated the effect of superheated-steam drying at three different temperatures (130°C, 150°C and 170°C), in comparison with freeze drying on phenolic and flavonoid contents as well as antioxidant capacities in avocado (Persea americanaMill) pulp. The results showed that superheated-steam dried (SHSD) avocado pulp gave significantly higher total phenolic and total flavonoid contents compared to its freeze dried (FD) counterpart. The IC50 values from the DPPH assay were significantly lower (higher antioxidant activity)in SHSD pulp at all the temperatures used (6.69 – 12.16 mg/ml) compared to FD (35.02 mg/ml). The ORAC values also showed significantly higher radical absorbing capacitywhen SHSD at 170°C (26.58 µmol TE/1g)compared to FD (15.18 µmol TE/1g).The results showed that the drying methods significantly increased antioxidant capacity of SHSD avocado pulp in comparison with the FD.Superheated-steam drying at 170°C is proposed as an appropriate drying technique and condition to preserve pulp in avocado. | |||||||||||||||||
書誌情報 |
International Journal of Advanced Research 巻 2, 号 8, p. 241-248, 発行日 2014-08 |
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出版者 | Research Communications | |||||||||||||||||
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収録物識別子タイプ | ISSN | |||||||||||||||||
収録物識別子 | 2320-5407 | |||||||||||||||||
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権利情報 | Copy Right, IJAR, 2014 | |||||||||||||||||
キーワード | ||||||||||||||||||
主題Scheme | Other | |||||||||||||||||
主題 | Avocado pulp | |||||||||||||||||
キーワード | ||||||||||||||||||
主題Scheme | Other | |||||||||||||||||
主題 | Superheated-steam dried | |||||||||||||||||
キーワード | ||||||||||||||||||
主題Scheme | Other | |||||||||||||||||
主題 | Freeze dried | |||||||||||||||||
キーワード | ||||||||||||||||||
主題Scheme | Other | |||||||||||||||||
主題 | Total phenolics | |||||||||||||||||
キーワード | ||||||||||||||||||
主題Scheme | Other | |||||||||||||||||
主題 | Total flavonoids | |||||||||||||||||
キーワード | ||||||||||||||||||
主題Scheme | Other | |||||||||||||||||
主題 | Antioxidant activities | |||||||||||||||||
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出版タイプ | VoR | |||||||||||||||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||||||||
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値 | yes | |||||||||||||||||
連携ID | ||||||||||||||||||
値 | 6765 | |||||||||||||||||
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識別子タイプ | URI | |||||||||||||||||
関連識別子 | http://www.journalijar.com/ |