Effect of Harvest Time on Changes in Hydrophilic Oxygen Radical Absorbance Capacity of Fruits from Different Strawberry Cultivars (<i>Fragaria×ananassa </i>Duch<i>.</i>)-Reference-Cited by-同舟云学术

Effect of Harvest Time on Changes in Hydrophilic Oxygen Radical Absorbance Capacity of Fruits from Different Strawberry Cultivars (Fragaria×ananassa Duch.)

Published:2020-03-15 Issue:3 Volume:67 Page:109-114
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Fujita Toshiro¹,Sato-Furukawa Maki²,Sone Kazuyoshi¹,Oki Tomoyuki²³

Affiliation:

1. Division of Horticulture Research, Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization

2. Crop Development and Agribusiness Research Division, Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization

3. Present address; Department of Nutritional Sciences, Faculty of Nutritional Sciences, Nakamura Gakuen University

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/67/3/67_109/_pdf

Reference6 articles.

1. 2) Watanabe, J., Oki, T., Takebayashi, J., Yamasaki, K., Takano-Ishikawa, Y., Hino, A., and Yasui, A. (2012). Method validation by interlaboratory studies of improved hydrophilic oxygen radical absorbance capacity methods for the determination of antioxidant capacities of antioxidant solutions and food extracts. Anal. Sci., 28, 159-165.

2. 3) Takebayashi, J., Oki, T., Watanabe, J., Yamasaki, K., Chen, J., Sato-Furukawa, M., Tsubota-Utsugi, M., Taku, K., Goto, K., Matsumoto, T., and Ishimi, Y. (2013). Hydrophilic antioxidant capacities of vegetables and fruits commonly consumed in Japan and estimated average daily intake of hydrophilic antioxidants from these foods. J. Food Compost. Anal., 29, 25-31.

3. 4) Hannum S.M. (2004). Potential impact of strawberries on human health: a review of science. Crit. Rev. Food Sci. Nutr., 44, 1-17.

4. 7) Watanabe, J., Oki, T., Takebayashi, J., and Takano-Ishikawa, Y. (2014). Extraction efficiency of hydrophilic and lipophilic antioxidants from lyophilized foods using pressurized liquid extraction and manual extraction. J. Food Sci., 79, C1665-1671.

5. 10) Huang, D.L., Ou, B., and Prior, R.L. (2005). The chemistry behind antioxidant capacity assays. J. Agric. Food Chem., 53, 1841-1856.

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