Comparison of Physiological Activities of Rubus coreanus Miquel during Maturation

Total polyphenolic compounds, DPPH radical scavenging activity, superoxide dismutase (SOD), vitamin A, C, E, flavonoid and anthocyanin of Rubus coreanus Miquel during maturation were investigated to expand the utilization of Rubus coreanus Miquel as functional food material. Physiological activities...

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Published inHan'guk Sikp'um Yŏngyang Kwahakhoe chi Vol. 36; no. 6
Main Authors Cha, H.S. (Korea Food Research Institute, Sungnam, Republic of Korea), E-mail: hscha@kfri.re.kr, Youn, A.R. (Korea Food Research Institute, Sungnam, Republic of Korea), Park, P.J. (Gochang Development Technology Center, Gochang, Republic of Korea), Choi, H.R. (Gochang Development Technology Center, Gochang, Republic of Korea), Kim, B.S. (Korea Food Research Institute, Sungnam, Republic of Korea)
Format Journal Article
LanguageKorean
Published 01.06.2007
Subjects
MADURACION
MATURATION
physiological characteristic
Rubus coreanus Miquel
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Summary:Total polyphenolic compounds, DPPH radical scavenging activity, superoxide dismutase (SOD), vitamin A, C, E, flavonoid and anthocyanin of Rubus coreanus Miquel during maturation were investigated to expand the utilization of Rubus coreanus Miquel as functional food material. Physiological activities of unripened, middle-ripened and ripened fruit of Rubus coreanus Miquel were examined. The ripened fruit included higher contents of total polyphenolic compound compared with those of the other sample groups, unripened and middle-ripened fruit.
Bibliography:2007003274
Q01
ISSN:1226-3311
DOI:10.3746/jkfn.2007.36.6.683