DPPH, ABTS+ and FRAP activity of kiwifruit during post-ripening process at ambient temperature

2017 2nd International Seminar on Advances in Materials Science and Engineering

Xia, H.^1 ; Lv, X.L.^1 ; Wang, J.^1 ; Liang, D.^1 ; Xie, Y.^1 ; Li, M.Z.^2 ; Wang, Y.Z.^2

Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu

610015, China^1

Sichuan Province Natural Resources Science Academy, Chengdu

610015, China^2

关键词: Antioxidant capacity;    FRAP assay;    Free radical scavenging;    Kiwifruits;    Ripening process;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/231/1/012120/pdf
DOI  :  10.1088/1757-899X/231/1/012120

来源: IOP

【 摘 要 】

Kiwifruit is well-known for an excellent source of antioxidants. In this study, antioxidant capacity, evaluated by DPPH•, ABTS•+and FRAP assays, was investigated in outer/inner pericarp and core during post-ripening process at ambient temperature. The results explored that the changes patterns of free radical scavenging rate of DPPH and ABTS remained relatively steady in whole post-ripening process, while FRAP increased in earlier stage and then declined remarkably.