干旱区生态环境知识资源中心(Arid): Phenolic content and antioxidant capacity of Chinese raisins produced in Xinjiang Province

Arid

DOI	10.1016/j.foodres.2011.06.032
	Phenolic content and antioxidant capacity of Chinese raisins produced in Xinjiang Province
	Meng, Jiangfei 1; Fang, Yulin 1,2; Zhang, Ang 1; Chen, Shuxia 3; Xu, Tengfei 3; Ren, Zhangcheng 1; Han, Guomin 1; Liu, Jinchuan 1; Li, Hua 1,2; Zhang, Zhenwen 1,2; Wang, Hua 1,2
通讯作者	Fang, Yulin
来源期刊	FOOD RESEARCH INTERNATIONAL
ISSN	0963-9969
EISSN	1873-7145
出版年	2011
卷号	44 期号:9 页码:2830-2836
英文摘要	Raisins of 9 grape genotypes from Xinjiang Province were evaluated for phenolic composition and dietary antioxidant potential by using several assays, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, cupric reducing antioxidant power (CUPRAC), nitrite scavenging capacity (NTSC), potassium ferricyanide reducing power (PFRAP), and hydroxyl radical scavenging capacity (HRSC). Desert king had the highest content of total phenolics, total flavonoids, oligo proanthocyanidin, and total flavanols. Significance analysis demonstrated that Desert king had the highest antioxidant capacity in DPPH, CUPRAC, NTSC, and PFRAP. In HRSC, red manaizi showed the highest antioxidant capacity. 3,4-Dihydroxybenzoic acid was the predominant phenolic compound in the majority of raisin samples. Crown Copyright (C) 2011 Published by Elsevier Ltd. All rights reserved.
英文关键词	Raisins Phenolics Antioxidant activity
类型	Article
语种	英语
国家	Peoples R China
收录类别	SCI-E
WOS记录号	WOS:000296798300035
WOS关键词	VITIS-VINIFERA L. ; IN-VITRO ; VITAMIN-C ; EXTRACTS ; POLYPHENOL ; CURRANTS ; GRAPES ; FRUITS ; WINES ; FOODS
WOS类目	Food Science & Technology
WOS研究方向	Food Science & Technology
来源机构	西北农林科技大学
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/168132
作者单位	1.NW A&F Univ, Coll Enol, Yangling 712100, Shaanxi, Peoples R China; 2.Shaanxi Engn Res Ctr Viti Viniculture, Yangling 712100, Shaanxi, Peoples R China; 3.NW A&F Univ, Coll Hort, Yangling 712100, Shaanxi, Peoples R China
推荐引用方式 GB/T 7714	Meng, Jiangfei,Fang, Yulin,Zhang, Ang,et al. Phenolic content and antioxidant capacity of Chinese raisins produced in Xinjiang Province[J]. 西北农林科技大学,2011,44(9):2830-2836.
APA	Meng, Jiangfei.,Fang, Yulin.,Zhang, Ang.,Chen, Shuxia.,Xu, Tengfei.,...&Wang, Hua.(2011).Phenolic content and antioxidant capacity of Chinese raisins produced in Xinjiang Province.FOOD RESEARCH INTERNATIONAL,44(9),2830-2836.
MLA	Meng, Jiangfei,et al."Phenolic content and antioxidant capacity of Chinese raisins produced in Xinjiang Province".FOOD RESEARCH INTERNATIONAL 44.9(2011):2830-2836.