类黄酮
涩的
化学
DPPH
葡萄酒
食品科学
丹宁
清除
酚类
多酚
抗氧化剂
品味
有机化学
作者
Pitchaon Maisuthisakul,Maitree Suttajit,Rungnaphar Pongsawatmanit
出处
期刊:Food Chemistry
[Elsevier]
日期:2007-01-01
卷期号:100 (4): 1409-1418
被引量:529
标识
DOI:10.1016/j.foodchem.2005.11.032
摘要
Ethanolic extracts from various parts of 26 Thai indigenous plants were examined for phenolic constituents and free radical scavenging capacity, to determine their potential as a source of natural antioxidants. Total phenolic content and total flavonoid content were evaluated according to the Folin-Ciocalteu procedure, and a colorimetric method, respectively. The results showed that total phenolic compounds and flavonoid content were higher in seed extracts of berries used in wine production, while the levels in extracts obtained from herbs and vegetables were lower. Chewing plants which have an astringent taste gave a significantly higher total phenolic content and flavonoid content. Antiradical activity determined from 1/EC50 by the DPPH radical-scavenging method was highest in wine production seeds and chewing plants. The correlation coefficient from regression analysis showed a positive relationship between total phenolic and total flavonoid content (r = 0.9). The results suggest that ethanolic extracts of some Thai indigenous plants exhibit a potential for use as natural antioxidants.
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