Changes in phenolic compounds and their antioxidant capacities in jujube (Ziziphus jujuba Miller) during three edible maturity stages
Volume: 66, Pages: 56 - 62
Published: Mar 1, 2016
Abstract
This study investigated the changes in total phenolic content (TPC), total flavonoid content (TFC), individual phenolic compound content, DPPH radical scavenging activity and antioxidant capacity measured by FRAP assay of four phenolic fractions (free, esterified, glycosided and insoluble-bound) from jujube during three edible maturity stages. The maturity stages of jujubes were established as white maturity (WM), half-red maturity (HM) and red...
Paper Details
Title
Changes in phenolic compounds and their antioxidant capacities in jujube (Ziziphus jujuba Miller) during three edible maturity stages
Published Date
Mar 1, 2016
Volume
66
Pages
56 - 62
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