Comparative Assessment of Phenolic Content and in Vitro Antioxidant Capacity in the Pulp and Peel of Mango Cultivars.

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作者： Arshad Mehmood,Abbasi ^[1] ; Xinbo,Guo ^[2] ; Xiong,Fu ^[3] ; Lin,Zhou ^[4] ; Youngsheng,Chen ^[5] ; Yong,Zhu ^[6] ; Huaifeng,Yan ^[7] ; Rui Hai,Liu ^[8]

作者单位： School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. amabbasi@ciit.net.pk. ^[1] Department of Environmental Sciences, COMSATS Institute of Information Technology, Abbottabad 22060, Pakistan. amabbasi@ciit.net.pk. ^[2] School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. xbg720@gmail.com. ^[3] Department of Food Science, Cornell University, Ithaca, NY 14850-2824, USA. xbg720@gmail.com. ^[4] School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. roger1887@163.com. ^[5] School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. zhoulin@gdpu.edu.cn. ^[6] Guangdong Province Key Laboratory for Biotechnology Drug Candidates, School of Biosciences and Biopharmaceutics, Guangdong Pharmaceutical University, Guangzhou 510006, China. zhoulin@gdpu.edu.cn. ^[7] School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. chysh11@126.com. ^[8] School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. zhuyonghappycool@163.com. ^[9] School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. jinianjin@outlook.com. ^[10] Department of Food Science, Cornell University, Ithaca, NY 14850-2824, USA. rl23@cornell.edu. ^[11]

关键词 ORAC anthocyanins flavonoids hydro-PSC mango phenolic acids phenolics

主题词花青苷类(Anthocyanins);抗氧化剂(Antioxidants);类黄酮物质(Flavonoids);水果(Fruit);芒果属(Mangifera);器官特异性(Organ Specificity);氧化还原(Oxidation-Reduction)

DOI 10.3390/ijms160613507

PMID 26075869

发布时间 2024-03-23

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准确一般字义偏差语意偏离译文作用小提交