The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
Phenolic acid content and radical scavenging activity of extracts from medlar (Mespilus germanica L.) fruit at different stages of ripening
Open accessAbstract
Abstract The medlar fruit (Mespilus germanica L.) has been gaining commercial importance in recent years, attracting research on its chemical composition. In this study, we have investigated how the degree of ripeness affects the concentrations and proportions of phenolic acids. The DPPH scavenging activity and the total phenolic content (TPC) were determined. Five stages of fruit maturity were studied and eight phenolic acids (protocatechuic, 4-hydroxybenzoic, syringic, 3-hydroxybenzoic, caffeic, salicylic, 4-coumaric and sinapic) were determined by HPLC–MS. The concentrations of phenolic acids mostly decreased as the fruit ripening progressed, except for insoluble ester-bound phenolics, which increased at the early stages of maturity and decreased only during the ripe to over-ripe stage of maturity. The DPPH scavenging activity also decreased during fruit maturation, suggesting a decrease of natural antioxidants in fruit. A strong correlation between TPC and antioxidant capacity measured by the DPPH method was found. The data presented demonstrates the influence of ripening on the phenolic acid content and antioxidant properties of medlar fruit.
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Cites
The Chemistry behind Antioxidant Capacity Assays
Huang, D., Ou, B., & Prior, R. L. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf030723c · Cited by 6,162
Dietary Intake and Bioavailability of Polyphenols
Scalbert, A., & Williamson, G. (2000) · The Journal of Nutrition · doi:10.1093/jn/130.8.2073s · Cited by 3,658
Phenolic compounds and their role in oxidative processes in fruits
Robards, K., Prenzler, P. D., Tucker, G., Swatsitang, P., & Glover, W. (1999) · Food Chemistry · doi:10.1016/s0308-8146(99)00093-x · Cited by 1,277
Cited by
Bound phenolics in foods, a review
Acosta-Estrada, B. A., Gutiérrez-Uribe, J. A., & Serna-Saldívar, S. O. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2013.11.093 · Cited by 1,204
A review of the chemistry of the genus Crataegus
Edwards, J. E., Brown, P. N., Talent, N., Dickinson, T. A., & Shipley, P. R. (2012) · Phytochemistry · doi:10.1016/j.phytochem.2012.04.006 · Cited by 280
Metadata
- Authors
- Gruz, J., Ayaz, F. A., Torun, H., & Strnad, M.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2011-01
- Volume
- 124
- Issue
- 1
- Pages
- 271-277
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2035178390
- Cited by
- 175
- References
- 3
- FWCI
- 4.77
- Type
- journal article
- Language
- en
- Open access
- green
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- Gruz, J., Ayaz, F. A., Torun, H., & Strnad, M. (2011). Phenolic acid content and radical scavenging activity of extracts from medlar (Mespilus germanica L.) fruit at different stages of ripening. Food Chemistry. https://doi.org/10.1016/j.foodchem.2010.06.030
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