A CHARACTERIZATION OF CONTENT, COMPOSITION AND ANTIOXIDANT CAPACITY OF PHENOLIC COMPOUNDS IN CELERY ROOTS

被引：0
|
作者：
Nikolic, N. [1 ]
Cvetkovic, D. [1 ]
Todorovic, Z. [1 ]
机构：
[1] Univ Nis, Fac Technol, Leskovac 16000, Serbia
来源：
ITALIAN JOURNAL OF FOOD SCIENCE | 2011年 / 23卷 / 02期
关键词：
antioxidant capacity; celery roots; phenolic compounds; FLAVONOIDS; METABOLISM; CHEMISTRY;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this paper, we examine the contents and composition of phenolic compounds and antioxidant capacity of celery roots. The phenolic compounds content ranged from 265.44 to 368.51 mu mol of chlorogenic acid per g of dry extract. The antioxidant capacity was determined by DPPH method and EC50 value ranged from 2.41 to 3.14 mg/mL. By HPLC analysis 24 compounds were identified. The main components are genkwanin glucosides (30.03 to 35.80%), kaempferol glucosides (17.19 to 24.25%), and quercetin glucosides (2.23 to 17.85%).
引用
收藏
页码：214 / 219
页数：6
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