NDLI: Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx

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Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx

Content Provider	Scilit
Author	Xie, Guofang Wang, Jiajia Xu, Xiaoyan Wang, Rui Zhou, Xiaoli Liu, Zhigang
Copyright Year	2016
Description	Rosa Laevigata Michx., contents of bioactive components contribute to the health beneftis of consuming fresh, snacks and medicine, is widely used as the Chinese medicinal herbs. The effect of fruit ripening on the bioactive compounds and antioxidant capacity of Rosa laevigata Michx fruits was investigated. The results showed that, the bioactive compounds, including titratable acidity, reducing sugar, total ascorbic acid, total polyphenol and total flavonoids, significant changes occurred at different ripening stages. The contents of reducing sugar, total polyphenol and total flavonoids were directly proportional to the maturity. However, the content of titration acid and ascorbic acid is inversely proportional to the maturity. Antioxidant capacity and ROS inhibition are proportional to the maturity, and the antioxidant capacity of Rosa laevigata Michx significantly increase during maturity. The Rosa laevigata Michx fruits at fully ripe stage had higher healthcare and medicinal value
Related Links	http://www.scielo.br/pdf/cta/v36n3/0101-2061-cta-1678-457X00715.pdf
Ending Page	400
Page Count	5
Starting Page	396
ISSN	01012061
e-ISSN	1678457X
DOI	10.1590/1678-457x.00715
Journal	Food Science and Technology
Issue Number	3
Volume Number	36
Language	English
Publisher	FapUNIFESP (SciELO)
Publisher Date	2016-06-14
Access Restriction	Open
Subject Keyword	Food Science and Technology Antioxidant Capacity Rosa Laevigata Michx
Content Type	Text
Resource Type	Article
Subject	Food Science Biotechnology

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