科研之友
微信
新浪微博
Facebook
分享链接
摘要
This study was aimed to investigate the antioxidant capacity and antioxidant components in fresh, powder and fiber products prepared from Mangifera foetida fruit, locally known as bacang. The antioxidant capacity and components (reducing, flavonoid, carotenoid, and ascorbic acid contents) were in the order of fresh fiber powder, whereas based on -carotene bleaching method, order of antioxidant activity was fiber powder fresh. Pearson correlation coefficient showed that there was positive and significant correlation (r 0.9) between antioxidant capacity and certain antioxidant components.
- 出版日期2010
