Assesment of the total antioxidant capacity of apples peels during phisiological falls
Elena Andruta MURESAN, Sevastiţa MUSTE, Simona Maria MAN and 3 more
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology · 2016
doi:10.15835/buasvmcn-fst:12325 (opens in a new tab)
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Abstract
The antioxidant capacity of apples peel extracts during the fruit development from three apple varieties (i.e., Ionathan, Golden Delicious and Starkrimson) were analyzed at 7, 15, 35, 65, 107, 145 days after full bloom (DAFB). The total antioxidant capacities of extracts were evaluated using free radical scavenging effect over 1,1-diphenyl l-2-picrylhydrazyl (DPPH) radical, being determined by a spectrophotometric method.The maximum antioxidant capacity was recorded in the apples harvested 7 DAFB.
Abstract licence: CC BY-NC-ND
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