Isolation and Identification of the Antioxidant DDMP from Heated Pear (Pyrus pyrifolia Nakai)

We evaluated antioxidant activities of heated pear juice (HPJ) exposed to 120, 130, and 140°C for 2 hr. HPJ was partitioned using n-hexane, chloroform, ethyl acetate, n-butanol, and water. The ethyl acetate fraction treated at 130°C for 2 hr showed strong antioxidant activity; thus, this extract was...

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Detalles Bibliográficos
Autores principales: Hwang, In Guk, Kim, Hyun Young, Woo, Koan Sik, Lee, Sang Hoon, Lee, Junsoo, Jeong, Heon Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2013
Materias:
Research Note
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3867149/
https://www.ncbi.nlm.nih.gov/pubmed/24471113
http://dx.doi.org/10.3746/pnf.2013.18.1.076

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3867149/
https://www.ncbi.nlm.nih.gov/pubmed/24471113
http://dx.doi.org/10.3746/pnf.2013.18.1.076

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