Antioxidative activity of Citrus and its relatives
2003
Murata, A. (Saga Univ. (Japan). Faculty of Agriculture) | Kawatsu, R. | Tanaka, K. | Shiroshita, C. | Kanda, K. | Kato, F. | Nito, N. | Yamaguchi, S. | Katayama, Y.
Summary New bioassay system developed by Murata et al. to measure the antioxidative activity was applied to the mature leaf and fruit of 163 species of orange subfamily plants. Plant materials were collected from the genetic resource preservation at Saga University. The antioxidative activity of the leaf ranged from 1,OOO U/ml to 492,000 U/ml. The leaf collected in summer showed higher antioxidative activity than the leaf in winter. The antioxidative activity of the leaf of Yuzu (Citrus junos) and satsuma was relatively low with a few of exceptions. The antioxidatve activity of juice was higher than the leaf, peel and segment membrane. The highest activity of 698,000 U/ml was measured in Citrus macrophylla. In addition, juice maintaned the high antioxidative activity after the heat treatment for 10 minutes. The high heat -stability suggests that thereare some antioxidative compounds which is water-soluble and heat-tolerant.
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