EVALUATION OF ANTIOXIDANT PROPERTIES OF Cucumis melo L cv. Hikapel DURING STORAGE AT ROOM TEMPERATURE
Abstract
Keywords
Full Text:
PDFReferences
Abu-Goukh, A. A., Baraka, Al F. M., and Elballa, M. M. A. (2011). Physico-chemical changes during growth and development of ‘Galia’ cantaloupes. II. Chemical changes. Agriculture Biology Journal North America 2 (6): 952–963
Arancibia-Avila, P., Toledo, F., Park, Y. S., Jung, S. T., Kang, S. G., Heo, B. G., et al. (2008). Antioxidant properties of durian fruit as influenced by ripening. LWT-Food Science and Technology 41: 2118-2125.
Berker, K. I., Güçlü, K., Tor, I., dan Apak, R. (2007). Comparative evaluation of Fe(III) reducing power-based antioxidant capacity assays in the presence of phenanthroline, batho-phenanthroline, tripyridyltriazine (FRAP), and ferricyanide reagents. Talanta 72 :3: 1157–65
Dewanto, V., Wu, X. Z., Adom, K. K. & Liu, R. H. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural and Food Chemistry 50: 3010–3014.
Gardner, H.W. (1995). Biological roles and biochemistry of lipoxygenase pathway. Hort Science 30: 197–204.
Giudice, R. D., Raiola, A., Tenore, G. C., Frusciante, L., Barone, A. , Monti, D.M., Rigano, M. M. (2015). Antioxidant bioactive compounds in tomato fruits at different ripening stages and their effects on normal and cancer cells. Journal Functional Foods 18: 83–94.
Huang, R., Xia, R., Hu, L., Lu, Y., and Wang, M. (2007). Antioxidant activity and oxygen-scavenging system in orange pulp during fruit ripening and maturation. Scientia Horticulturae 113: 166–172
Kalt, W., Forney, C. F., Martin, A., dan Prior, R. L. (1999). Antioxidant Capacity, Vitamin C, Phenolics, and Anthocyanins after Fresh Storage of Small Fruits. Journal of Agricultural and Food Chemistry 47(11) : 4638–4644.
Liu, D., Shi, J., Ibarra, A.C., Kakuda, Y., and Xue, S. J. (2008). The scavenging capacity and synergistic effects of lycopene, vitamin E, vitamin C, and β-carotene mixtures on the DPPH free radical. Food Science and Technology 41: 1344–1349.
Müller, L., Fröhlich, K., and Böhm, V. (2011). Comparative antioxidant activities of carotenoids measured by ferric reducing antioxidant power ( FRAP ), ABTS bleaching assay ( a TEAC ), DPPH assay and peroxyl radical scavenging assay. Food Chemistry 129: 139–148.
Perkins-Veazie, P dan Collins, J. K. (2006).Carotenoid Changes of Intact Watermelons after Storage. Journal of Agricultural and Food Chemistry. 54 : 5868−5874.
Santas, J., Carbo, R., Gordon, M. , Almajano, M. (2008). Comparison of the antioxidant activity of two Spanish onion varieties. Food Chemistry 107 :1210–1216.
Sharma, O. P., and Bath, T.K. (2009). Analytical Methods DPPH antioxidant assay revisited. Food Chemistry 113 :1202–1205.
Singh, S., Swain, S., Nishac, M., Banu, V. S,, Singh, D. R., Roy, S.D. (2015). Changes in lycopene, total carotenoid and anti-radical activity in teasel gourd [Momordica subangulata ssp. renigera (G. Don) de Wilde] fruit fractions at different stages of maturity. Industrial Crops and Products :73 154–163.
Tavarini, S., Degl’Innocenti, E., Remorini, D., Massai, R., and Guidi, L. (2008). Antioxidant capacity, ascorbic acid, total phenols and carotenoids changes during harvest and after storage of Hayward kiwifruit. Food Chemistry 107: 282–288.
Thaipong, K., Boonprakoba, U., Crosby, K., Cisneros-Zevallosc, L. ,and Byrne, D.H. (2006). Comparison of ABTS,DPPH,FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition Analysis 19: 669–675.
Wulandari, P., Daryono, B.S., and Supriyadi. 2017. The Effect of Ripening Stages on the Antioxidant Potential of Cucumis melo L cv. Hikapel. AIP Conference Proceedings 1854: 020039
Zainudin, M.A.M., Hamid, A.A., Anwar, F., and Osman, A. (2014). Variation of bioactive compounds and antioxidant activity of carambola (Averrhoa carambola L.) fruit at different ripening stages. Scientia Horticulturae 172: 325–331.
Zhang, W., Li, X., Zheng, J., Wang, G., Sun, C., Ferguson, I., and Chen, K. (2008).Bioactive components and antioxidant capacity of Chinese bayberry (Myrica rubra Sieb. and Zucc.) fruit in relation to fruit maturity and postharvest storage. European Food Research and Technology 227:1091- 1097.
DOI: http://dx.doi.org/10.33512/fsj.v1i2.7010
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.