Variations of Antioxidant Properties and Enzymes Activities during the Whole Fruit Fermentation of Two Kiwifruit (Actinidia chinenesis Planch.)

Autor:	Lin Chen, Ying-Mei Wu, Gui-Ju Sun
Jazyk:	angličtina
Rok vydání:	2022
Předmět:	Hongyang kiwifruit antioxidant properties enzyme activities Plant culture SB1-1110
Zdroj:	International Journal of Fruit Science, Vol 22, Iss 1, Pp 860-871 (2022)
Druh dokumentu:	article
ISSN:	15538362 1553-8621 1553-8362
DOI:	10.1080/15538362.2022.2144983
Popis:	In this study, antioxidant properties and enzymatic activities during fermentation of Kiwifruit from two Actinidia genotypes were evaluated. The samples were evaluated for solid content (SSC), total phenols, superoxide dismutase (SOD) and protease. Antioxidant capacity was determined using four assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azimo-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), hydroxyl radical (HR) scavenging rate and superoxide anion radical (SAR) scavenging rate. In the process of fermentation, the antioxidant and enzyme activities of artificial fermentation kiwifruit products were significantly higher than those of natural fermentation (p
Databáze:	Directory of Open Access Journals
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