블랙 라스베리의 과실 성숙에 따른 항산화 활성,총페놀 함량 및 비타민 C 함량 변화
Changes in Antioxidant Activity, Total Phenolics and Vitamin CContent during Fruit ripening in Rubus occidentalis
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Abstract
- In this study, changes in the overall antioxidant properties and chemical constituents including total phenolicsand vitamin C of R. occidentalisfruit during ripening are studied. The antioxidant activity was measured by the free-radical scavenging activity (DPPH method) and reducing power (potassium ferricyanide method). Although, the weightand diameter of R. occidentalisfruit were increased with the progress of ripening, antioxidant activity and total phenolicswere decrease during ripening. The highest free-radical scavenging activity (at 125μg/㎖) and reducing power (at 100 μg/㎖) in fruit were 61.67% and 0.71, respectively. Total phenolic content and vitamin C content in fruit of 5 days afterfruit set were 220.73μg/g and 540.45μg/g, respectively. A linear correlation (r=0.9761) was shown between free-radicalscavenging activity and total phenolic content.Key words - Rubus occidentalis, Free radical scavenging activity, Reducing power, Total phenolic content, Vitamin Ccontent
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