摘要
目的 比较水果果肉、果皮、果籽或仁的抗氧化活性。方法 采用铁离子还原 /抗氧化力测定法对 2 8种水果的皮、肉、籽或仁的抗氧化活性进行测定 ,并分析果肉的抗氧化活性与所含维生素C的关系。结果 水果肉质部分的抗氧化活性山楂最强 ,鲜枣、猕猴桃、桑葚、草莓、白皮石榴等次之 ,西瓜和柿子最弱 ;大多数水果皮、籽或仁部分的抗氧化活性强于肉质部分 ;不同水果果肉中维生素C所占的抗氧化活性差异很大。结论 一些水果皮、籽或仁部分的抗氧化活性较强 。
Objective To compare the antioxidant capacity among fresh,peel,seed or kernel of different fruits.Methods The ferric reducing/antioxidant power assay was used to measure the antioxidant capacity.The contribution of vitamin C to the antioxidant capacity of fruit freshes were also analyzed.Results The hawthorn was the strongest in antioxidant capacity among all fruit fleshes and followed by jujube,kiwifruit,mulberry,strawberry and pomegranate.The watermelon and persimmon were the weakest.The antioxidant capacities of peels and kernels were stronger than that of freshes in most fruits.The contribution of vitamin C to the antioxidant capacity of fruit fleshes differed greatly among different fruits.Conclusion The peels and kernels of some fruits possessed strong antioxidant capacity and were worthy of further studying.
出处
《中国公共卫生》
CAS
CSCD
北大核心
2003年第7期841-843,共3页
Chinese Journal of Public Health
基金
达能营养与宣教基金项目 (DIC2 0 0 2 - 0 9)
关键词
果肉
果皮
果籽或仁
抗氧化活性
fruit fleshes
peels
seeds or kernels
antioxidant capacity
