다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기
Molecules a journal of synthetic chemistry and natural product chemistry, v.21 no.6, 2016년, pp.729 -
Kessy, Honest N. E. , Hu, Zhuoyan , Zhao, Lei , Zhou, Molin
AI-Helper
The effects of different treatment methods on the stability and antioxidant capacity of the bioactive phenolic compounds of litchi pericarps were investigated. Fresh litchi pericarps were open air–dried, steam-blanched for 3 min in combination with hot air oven drying at 60 and 80 °C, and unb...
1. Sarni-Manchado P. le Roux E. le Guernevé C. Lozano Y. Cheynier V. Phenolic composition of litchi fruit pericarp J. Agric. Food Chem. 2000 48 5995 6002 10.1021/jf000815r 11312772
2. Zhang R. Zeng Q. Deng Y. Zhang M. Wei Z. Zhang Y. Tang X. Phenolic profiles and antioxidant activity of litchi pulp of different cultivars cultivated in Southern China Food Chem. 2013 136 1169 1176 10.1016/j.foodchem.2012.09.085 23194511
3. Gangehei L. Ali M. Zhang W. Chen Z. Wakame K. Haidari M. Oligonol a low molecular weight polyphenol of lychee fruit extract inhibits proliferation of influenza virus by blocking reactive oxygen species-dependent ERK phosphorylation Phytomedicine 2010 17 1047 1056 10.1016/j.phymed.2010.03.016 20554190
4. Zhang Z. Pang X. Xuewu D. Ji Z. Jiang Y. Role of peroxidase in anthocyanin degradation in litchi fruit pericarp Food Chem. 2005 90 47 52 10.1016/j.foodchem.2004.03.023
5. Liu L. Cao S. Xu Y. Zhang M. Xiao G. Deng Q. Xie B. Oxidation of (−)-epicatechin is a precursor of litchi pericarp enzymatic browning Food Chem. 2010 118 508 511 10.1016/j.foodchem.2009.05.019
6. Larrauri J.A. Rupérez P. Saura-Calixto F. Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels J. Agric. Food Chem. 1997 45 1390 1393 10.1021/jf960282f
7. Yi W. Wetzstein H.Y. Effects of drying and extraction conditions on the biochemical activity of selected herbs HortScience 2011 46 70 73
8. Sellami I.H. Wannes W.A. Bettaieb I. Berrima S. Chahed T. Marzouk B. Limam F. Qualitative and quantitative changes in the essential oil of Laurus nobilis L. leaves as affected by different drying methods Food Chem. 2011 126 691 697 10.1016/j.foodchem.2010.11.022
9. Heras-Ramirez M.E. Quintero-Ramos A. Camacho-Davila A.A. Barnard J. Talamas-Abbud R. Torres-Munoz J.V. Salas-Munoz E. Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace Food Bioprocess Technol. 2012 5 2201 2210 10.1007/s11947-011-0583-x
10. Li W. Liang H. Zhang M.W. Zhang R.F. Deng Y.Y. Wei Z.C. Zhang Y. Tang X.J. Phenolic profiles and antioxidant activity of litchi ( Litchi Chinensis Sonn.) fruit pericarp from different commercially available cultivars Molecules 2012 17 14954 14967 10.3390/molecules171214954 23247368
11. Renard C.M.G.C. Effects of conventional boiling on the polyphenols and cell walls of pears J. Sci. Food Agric. 2005 85 310 318 10.1002/jsfa.1987
12. Ruenroengklin N. Sun J. Shi J. Xue S.J. Jiang Y. Role of endogenous and exogenous phenolics in litchi anthocyanin degradation caused by polyphenol oxidase Food Chem. 2009 115 1253 1256 10.1016/j.foodchem.2009.01.040
13. Katsube T. Tsurunaga Y. Sugiyama M. Furuno T. Yamasaki Y. Effect of air-drying temperature on antioxidant capacity and stability of polyphenolic compounds in mulberry ( Morus alba L.) leaves Food Chem. 2009 113 964 969 10.1016/j.foodchem.2008.08.041
14. Chantaro P. Devahastin S. Chiewchan N. Production of antioxidant high dietary fiber powder from carrot peels LWT-Food Sci. Technol. 2008 41 1987 1994 10.1016/j.lwt.2007.11.013
15. Li S. Xiao J. Chen L. Hu C. Chen P. Xie B. Sun Z. Identification of A-series oligomeric procyanidins from pericarp of Litchi chinensis by FT-ICR-MS and LC-MS Food Chem. 2012 135 31 38 10.1016/j.foodchem.2012.04.039
16. Reichel M. Triani R. Wellhöfer J. Sruamsiri P. Carle R. Neidhart S. Vital Characteristics of Litchi ( Litchi chinensis Sonn.) Pericarp that Define Postharvest Concepts for Thai Cultivars Food Bioprocess. Technol. 2013 6 1191 1206 10.1007/s11947-011-0762-9
17. Reichel M. Carle R. Sruamsiri P. Neidhart S. Changes in flavonoids and nonphenolic pigments during on-tree maturation and postharvest pericarp browning of litchi ( Litchi chinensis Sonn.) as shown by HPLC-MS n J. Agric. Food Chem. 2011 59 3924 3939 10.1021/jf104432r 21413696
18. Renard C.M.G.C. Baron A. Guyot S. Drilleau J.F. Interactions between apple cell walls and native palle polyphenols/quantification and some consequences Int. J. Biol. Macromol. 2001 29 115 125 10.1016/S0141-8130(01)00155-6 11518583
19. Zhang D. Quantick P.C. Grigor J.M. Changes in phenolic compounds in Litchi ( Litchi chinensis Sonn.) fruit during postharvest storage Postharvest Biol. Technol. 2000 19 165 172 10.1016/S0925-5214(00)00084-3
20. Sun J. Jiang Y. Shi J. Wei X. Xue S. J. Shi J. Yi C. Antioxidant activities and contents of polyphenol oxidase substrates from pericarp tissues of litchi fruit Food Chem. 2010 119 753 757 10.1016/j.foodchem.2009.07.025
21. Khanal R.C. Howard L.R. Prior R.L. Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins Food Res. Int. 2010 43 1464 1469 10.1016/j.foodres.2010.04.018
22. Devic E. Guyot S. Daudin J.D. Bonazzi C. Kinetics of Polyphenol Losses During Soaking and Drying of Cider Apples Food Bioprocess. Technol. 2010 3 867 877 10.1007/s11947-010-0361-1
23. Dai J. Mumper R.J. Plant phenolics: Extraction, analysis and their antioxidant and anticancer properties Molecules 2010 15 7313 7352 10.3390/molecules15107313 20966876
24. Orphanides A. Goulas V. Gekas V. Effect of Drying Method on the Phenolic Content and Antioxidant Capacity of Spearmint Czech J. Food Sci. 2013 31 509 513
25. Duan X. Wu G. Jiang Y. Evaluation of the antioxidant properties of litchi fruit phenolics in relation to pericarp browning prevention Molecules 2007 12 759 771 10.3390/12040759 17851428
26. Wang S.Y. Lin H.-S. Antioxidant activity in fruits and leaves of Blackberry, Raspberry, and Strawberry Varies with Cultivar and Developmental Stage J. Agric. Food Chem. 2000 48 140 146 10.1021/jf9908345 10691606
27. Dewanto V. Wu X. Liu R.H. Processed sweet corn has higher antioxidant activity J. Agric. Food Chem. 2002 50 4959 4964 10.1021/jf0255937 12166989
28. Zhishen J. Mengcheng T. Jianming W. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals Food Chem. 1999 64 555 559 10.1016/S0308-8146(98)00102-2
29. Wang H.C. Hu Z.Q. Wang Y. Chen H.B. Huang X.M. Phenolic compounds and the antioxidant activities in litchi pericarp: Difference among cultivars Sci. Hortic. 2011 129 784 789 10.1016/j.scienta.2011.05.042
30. Wolfe K.L. Liu R.H. Apple peels as a value-added food ingredient J. Agric. Food Chem. 2003 51 1676 1683 10.1021/jf025916z 12617604
31. Duan X. Jiang Y. Su X. Zhang Z. Shi J. Antioxidant properties of anthocyanins extracted from litchi ( Litchi chinenesis Sonn.) fruit pericarp tissues in relation to their role in the pericarp browning Food Chem. 2007 101 1365 1371 10.1016/j.foodchem.2005.06.057
32. Benzie I.F.F. Strain J.J. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay Anal. Biochem. 1996 76 70 76 10.1006/abio.1996.0292 8660627
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
오픈액세스 학술지에 출판된 논문
Copyright KISTI. All Rights Reserved.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.