Phenolic compositions and antioxidant properties of leaves of eight persimmon varieties harvested in different periods

ASIA unversity > 醫學暨健康學院 > 食品營養與保健生技學系 > 期刊論文 > Item 310904400/112082

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题名:	Phenolic compositions and antioxidant properties of leaves of eight persimmon varieties harvested in different periods
作者:	張雅玲;Chang, Ya-Ling;Lin, Jau-Tien;林昭田;林惠玲;Lin, Huey-Ling;廖伯霖;Liao, Po-Lin;吳博仁;Wu, Po-Jen;楊登傑
贡献者:	食品營養與保健生技學系
日期:	2019-03
上传时间:	2019-09-18 03:35:50 (UTC+0)
摘要:	The compositions and contents of antioxidant components and antioxidant attributes (scavenging DPPH radicals, TEAC, ferric reducing power and inhibiting Cu2+-induced human LDL oxidation) for the leaves of eight persimmon varieties harvested from Sep. to Nov. were determined. Harvest time and variety were important factors affecting the compositions and contents of phenolic compounds in persimmon leaves; moreover, phenolic contents (polyphenol, flavonoid, condensed tannin and phenolic acid) of the leaves were significantly correlated with their antioxidant activities. For each variety, the leaves harvested in months with higher temperature, solar radiation and sunshine duration had higher phenolic contents contributing to better antioxidant properties (ranking: Sep. > Oct. > Nov.). In addition, the compositions and contents of phenolic components and antioxidant capacities for the leaves from various persimmon varieties were also different. The leaves of persimmon varieties belonging to pollination constant and astringent (PCA) had higher phenolic contents and also presented better antioxidant effects.
關聯:	FOOD CHEMISTRY
显示于类别:	[食品營養與保健生技學系] 期刊論文

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