摘要
以5种成熟芒果果皮、果肉为试材,分析了芒果果实不同部位Vc和总酚含量及抗氧化能力。结果表明:芒果果实不同部位间Vc、总酚含量和抗氧化能力存在显著差异;与果肉相比,果皮具有较高的Vc、总酚含量及抗氧化能力,其中Zill果皮抗氧化能力最强;总酚是芒果果实主要的抗氧化物质。
Five mango cuhivars grown in Southwest China were characterized in relation to contents of minerals, ascorbic acid, total polyphenols and antioxidant capacity of pulps and peels. In general, the peels had significantly higher contents of all compounds than the pulps. The Zill peel presented the highest antioxidant capacity. Phenolics were major contributors to the total antioxidant capacity in mango fruit.
出处
《广东农业科学》
CAS
CSCD
北大核心
2013年第24期87-90,共4页
Guangdong Agricultural Sciences
基金
中央公益性基本科研业务费(1630062012003)
海南省自然科学基金(311068)
农业行业科研专项(201203092-3)
关键词
芒果
维生素C
总酚
抗氧化性
mango
ascorbic acid
total phenolics
antioxidant capacity
