A preliminary evaluation of antioxidant compounds, reducing potential, and radical scavenging of pawpaw (Asimina tribloba) fruit pulp from different stages of ripeness

Autor:	Grant G. Harris, Robert G. Brannan
Rok vydání:	2009
Předmět:	Antioxidant biology Asimina Chemistry Pulp (paper) medicine.medical_treatment fungi food and beverages Ripening engineering.material Ripeness biology.organism_classification Ascorbic acid Botany engineering medicine heterocyclic compounds Food science Scavenging Food Science
Zdroj:	LWT - Food Science and Technology. 42:275-279
ISSN:	0023-6438
Popis:	This study reports preliminary findings for total phenolics, flavonoids, ascorbic acid, reducing potential, and radical scavenging of pawpaw pulp extracts from underripe, ripe, and overripe fruits. Total phenolics were affected by ripeness {underripe = ripe > overripe}, as were flavonoids (ripe
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e53b241b6619cccdcc9e44fe2c9cf063 https://doi.org/10.1016/j.lwt.2008.05.006 Zobrazit plný text záznamu Full Text from ScienceDirect