Effect of Ethylene Treatment on Kiwifruit Bioactivity

Abstract. The consumption of fruits and vegetables with high antioxidant activities leads to best healthful results. Therefore, in the present investigation we tried to find the peak of the kiwifruits antioxidant activity during the first 10 days of ethylene treatment (100 ppm at 20 °C). In order to...
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Autor*in:	PARK, YONG-SEO [verfasserIn] JUNG, SOON-TECK [verfasserIn] KANG, SEONG-GOOK [verfasserIn] DELGADO-LICON, EFREN [verfasserIn] KATRICH, ELENA [verfasserIn] TASHMA, ZEV [verfasserIn] TRAKHTENBERG, SIMON [verfasserIn] GORINSTEIN, SHELA [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2006

Übergeordnetes Werk:	Enthalten in: Plant foods for human nutrition - Dordrecht [u.a.] : Springer Science + Business Media B.V, 1952, 61(2006), 3 vom: Sept., Seite 151-156
Übergeordnetes Werk:	volume:61 ; year:2006 ; number:3 ; month:09 ; pages:151-156

Links:	Volltext

DOI / URN:	10.1007/s11130-006-0025-5

Katalog-ID:	SPR016937066

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520			\|a Abstract. The consumption of fruits and vegetables with high antioxidant activities leads to best healthful results. Therefore, in the present investigation we tried to find the peak of the kiwifruits antioxidant activity during the first 10 days of ethylene treatment (100 ppm at 20 °C). In order to receive the most reliable data five different antioxidant assays were used: ferric-reducing/antioxidant power (FRAP); cupric reducing antioxidant capacity (CUPRAC); trolox equivalent antioxidant capacity (TEAC); 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH); and Folin-Ciocalteau. It was found by all applied methods that kiwifruit samples have the highest contents of polyphenols and flavonoids and the highest antioxidant activity on the 6-th day of the ethylene treatment. The correlation coefficients between polyphenols, flavonoids and antioxidant activities of kiwifruit methanol extracts with TEAC and CUPRAC, were as followed: 0.81 and 0.63, and 0.23 and 0.17, respectively, and showed that the free polyphenols correlation coefficients were higher than that of the flavonoids. In conclusion: during ethylene treatment the bioactivity of kiwifruit is increasing and reaches its maximum at the 6th day and therefore it is the optimum time for kiwifruit consumption; total polyphenols were the main contributor to the overall antioxidant activity of kiwifruit; the most sensitive test for antioxidant activities determination is FRAP.
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700	1		\|a TRAKHTENBERG, SIMON \|e verfasserin \|4 aut
700	1		\|a GORINSTEIN, SHELA \|e verfasserin \|4 aut
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912			\|a GBV_ILN_230
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912			\|a GBV_ILN_285
912			\|a GBV_ILN_293
912			\|a GBV_ILN_370
912			\|a GBV_ILN_602
912			\|a GBV_ILN_636
912			\|a GBV_ILN_702
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912			\|a GBV_ILN_2020
912			\|a GBV_ILN_2021
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912			\|a GBV_ILN_2031
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912			\|a GBV_ILN_2050
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912			\|a GBV_ILN_2059
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912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2065
912			\|a GBV_ILN_2068
912			\|a GBV_ILN_2070
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author_variant	y s p ysp s t j stj s g k sgk e d l edl e k ek z t zt s t st s g sg
matchkey_str	article:15739104:2006----::fetftyeeramnokwf
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publishDate	2006
allfields	10.1007/s11130-006-0025-5 doi (DE-627)SPR016937066 (SPR)s11130-006-0025-5-e DE-627 ger DE-627 rakwb eng 630 640 580 ASE 48.50 bkl 49.25 bkl 58.34 bkl PARK, YONG-SEO verfasserin aut Effect of Ethylene Treatment on Kiwifruit Bioactivity 2006 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract. The consumption of fruits and vegetables with high antioxidant activities leads to best healthful results. Therefore, in the present investigation we tried to find the peak of the kiwifruits antioxidant activity during the first 10 days of ethylene treatment (100 ppm at 20 °C). In order to receive the most reliable data five different antioxidant assays were used: ferric-reducing/antioxidant power (FRAP); cupric reducing antioxidant capacity (CUPRAC); trolox equivalent antioxidant capacity (TEAC); 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH); and Folin-Ciocalteau. It was found by all applied methods that kiwifruit samples have the highest contents of polyphenols and flavonoids and the highest antioxidant activity on the 6-th day of the ethylene treatment. The correlation coefficients between polyphenols, flavonoids and antioxidant activities of kiwifruit methanol extracts with TEAC and CUPRAC, were as followed: 0.81 and 0.63, and 0.23 and 0.17, respectively, and showed that the free polyphenols correlation coefficients were higher than that of the flavonoids. In conclusion: during ethylene treatment the bioactivity of kiwifruit is increasing and reaches its maximum at the 6th day and therefore it is the optimum time for kiwifruit consumption; total polyphenols were the main contributor to the overall antioxidant activity of kiwifruit; the most sensitive test for antioxidant activities determination is FRAP. JUNG, SOON-TECK verfasserin aut KANG, SEONG-GOOK verfasserin aut DELGADO-LICON, EFREN verfasserin aut KATRICH, ELENA verfasserin aut TASHMA, ZEV verfasserin aut TRAKHTENBERG, SIMON verfasserin aut GORINSTEIN, SHELA verfasserin aut Enthalten in Plant foods for human nutrition Dordrecht [u.a.] : Springer Science + Business Media B.V, 1952 61(2006), 3 vom: Sept., Seite 151-156 (DE-627)315297476 (DE-600)2016222-4 1573-9104 nnns volume:61 year:2006 number:3 month:09 pages:151-156 https://dx.doi.org/10.1007/s11130-006-0025-5 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.50 ASE 49.25 ASE 58.34 ASE AR 61 2006 3 09 151-156
spelling	10.1007/s11130-006-0025-5 doi (DE-627)SPR016937066 (SPR)s11130-006-0025-5-e DE-627 ger DE-627 rakwb eng 630 640 580 ASE 48.50 bkl 49.25 bkl 58.34 bkl PARK, YONG-SEO verfasserin aut Effect of Ethylene Treatment on Kiwifruit Bioactivity 2006 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract. The consumption of fruits and vegetables with high antioxidant activities leads to best healthful results. Therefore, in the present investigation we tried to find the peak of the kiwifruits antioxidant activity during the first 10 days of ethylene treatment (100 ppm at 20 °C). In order to receive the most reliable data five different antioxidant assays were used: ferric-reducing/antioxidant power (FRAP); cupric reducing antioxidant capacity (CUPRAC); trolox equivalent antioxidant capacity (TEAC); 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH); and Folin-Ciocalteau. It was found by all applied methods that kiwifruit samples have the highest contents of polyphenols and flavonoids and the highest antioxidant activity on the 6-th day of the ethylene treatment. The correlation coefficients between polyphenols, flavonoids and antioxidant activities of kiwifruit methanol extracts with TEAC and CUPRAC, were as followed: 0.81 and 0.63, and 0.23 and 0.17, respectively, and showed that the free polyphenols correlation coefficients were higher than that of the flavonoids. In conclusion: during ethylene treatment the bioactivity of kiwifruit is increasing and reaches its maximum at the 6th day and therefore it is the optimum time for kiwifruit consumption; total polyphenols were the main contributor to the overall antioxidant activity of kiwifruit; the most sensitive test for antioxidant activities determination is FRAP. JUNG, SOON-TECK verfasserin aut KANG, SEONG-GOOK verfasserin aut DELGADO-LICON, EFREN verfasserin aut KATRICH, ELENA verfasserin aut TASHMA, ZEV verfasserin aut TRAKHTENBERG, SIMON verfasserin aut GORINSTEIN, SHELA verfasserin aut Enthalten in Plant foods for human nutrition Dordrecht [u.a.] : Springer Science + Business Media B.V, 1952 61(2006), 3 vom: Sept., Seite 151-156 (DE-627)315297476 (DE-600)2016222-4 1573-9104 nnns volume:61 year:2006 number:3 month:09 pages:151-156 https://dx.doi.org/10.1007/s11130-006-0025-5 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.50 ASE 49.25 ASE 58.34 ASE AR 61 2006 3 09 151-156
allfields_unstemmed	10.1007/s11130-006-0025-5 doi (DE-627)SPR016937066 (SPR)s11130-006-0025-5-e DE-627 ger DE-627 rakwb eng 630 640 580 ASE 48.50 bkl 49.25 bkl 58.34 bkl PARK, YONG-SEO verfasserin aut Effect of Ethylene Treatment on Kiwifruit Bioactivity 2006 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract. The consumption of fruits and vegetables with high antioxidant activities leads to best healthful results. Therefore, in the present investigation we tried to find the peak of the kiwifruits antioxidant activity during the first 10 days of ethylene treatment (100 ppm at 20 °C). In order to receive the most reliable data five different antioxidant assays were used: ferric-reducing/antioxidant power (FRAP); cupric reducing antioxidant capacity (CUPRAC); trolox equivalent antioxidant capacity (TEAC); 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH); and Folin-Ciocalteau. It was found by all applied methods that kiwifruit samples have the highest contents of polyphenols and flavonoids and the highest antioxidant activity on the 6-th day of the ethylene treatment. The correlation coefficients between polyphenols, flavonoids and antioxidant activities of kiwifruit methanol extracts with TEAC and CUPRAC, were as followed: 0.81 and 0.63, and 0.23 and 0.17, respectively, and showed that the free polyphenols correlation coefficients were higher than that of the flavonoids. In conclusion: during ethylene treatment the bioactivity of kiwifruit is increasing and reaches its maximum at the 6th day and therefore it is the optimum time for kiwifruit consumption; total polyphenols were the main contributor to the overall antioxidant activity of kiwifruit; the most sensitive test for antioxidant activities determination is FRAP. JUNG, SOON-TECK verfasserin aut KANG, SEONG-GOOK verfasserin aut DELGADO-LICON, EFREN verfasserin aut KATRICH, ELENA verfasserin aut TASHMA, ZEV verfasserin aut TRAKHTENBERG, SIMON verfasserin aut GORINSTEIN, SHELA verfasserin aut Enthalten in Plant foods for human nutrition Dordrecht [u.a.] : Springer Science + Business Media B.V, 1952 61(2006), 3 vom: Sept., Seite 151-156 (DE-627)315297476 (DE-600)2016222-4 1573-9104 nnns volume:61 year:2006 number:3 month:09 pages:151-156 https://dx.doi.org/10.1007/s11130-006-0025-5 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.50 ASE 49.25 ASE 58.34 ASE AR 61 2006 3 09 151-156
allfieldsGer	10.1007/s11130-006-0025-5 doi (DE-627)SPR016937066 (SPR)s11130-006-0025-5-e DE-627 ger DE-627 rakwb eng 630 640 580 ASE 48.50 bkl 49.25 bkl 58.34 bkl PARK, YONG-SEO verfasserin aut Effect of Ethylene Treatment on Kiwifruit Bioactivity 2006 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract. The consumption of fruits and vegetables with high antioxidant activities leads to best healthful results. Therefore, in the present investigation we tried to find the peak of the kiwifruits antioxidant activity during the first 10 days of ethylene treatment (100 ppm at 20 °C). In order to receive the most reliable data five different antioxidant assays were used: ferric-reducing/antioxidant power (FRAP); cupric reducing antioxidant capacity (CUPRAC); trolox equivalent antioxidant capacity (TEAC); 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH); and Folin-Ciocalteau. It was found by all applied methods that kiwifruit samples have the highest contents of polyphenols and flavonoids and the highest antioxidant activity on the 6-th day of the ethylene treatment. The correlation coefficients between polyphenols, flavonoids and antioxidant activities of kiwifruit methanol extracts with TEAC and CUPRAC, were as followed: 0.81 and 0.63, and 0.23 and 0.17, respectively, and showed that the free polyphenols correlation coefficients were higher than that of the flavonoids. In conclusion: during ethylene treatment the bioactivity of kiwifruit is increasing and reaches its maximum at the 6th day and therefore it is the optimum time for kiwifruit consumption; total polyphenols were the main contributor to the overall antioxidant activity of kiwifruit; the most sensitive test for antioxidant activities determination is FRAP. JUNG, SOON-TECK verfasserin aut KANG, SEONG-GOOK verfasserin aut DELGADO-LICON, EFREN verfasserin aut KATRICH, ELENA verfasserin aut TASHMA, ZEV verfasserin aut TRAKHTENBERG, SIMON verfasserin aut GORINSTEIN, SHELA verfasserin aut Enthalten in Plant foods for human nutrition Dordrecht [u.a.] : Springer Science + Business Media B.V, 1952 61(2006), 3 vom: Sept., Seite 151-156 (DE-627)315297476 (DE-600)2016222-4 1573-9104 nnns volume:61 year:2006 number:3 month:09 pages:151-156 https://dx.doi.org/10.1007/s11130-006-0025-5 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.50 ASE 49.25 ASE 58.34 ASE AR 61 2006 3 09 151-156
allfieldsSound	10.1007/s11130-006-0025-5 doi (DE-627)SPR016937066 (SPR)s11130-006-0025-5-e DE-627 ger DE-627 rakwb eng 630 640 580 ASE 48.50 bkl 49.25 bkl 58.34 bkl PARK, YONG-SEO verfasserin aut Effect of Ethylene Treatment on Kiwifruit Bioactivity 2006 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract. The consumption of fruits and vegetables with high antioxidant activities leads to best healthful results. Therefore, in the present investigation we tried to find the peak of the kiwifruits antioxidant activity during the first 10 days of ethylene treatment (100 ppm at 20 °C). In order to receive the most reliable data five different antioxidant assays were used: ferric-reducing/antioxidant power (FRAP); cupric reducing antioxidant capacity (CUPRAC); trolox equivalent antioxidant capacity (TEAC); 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH); and Folin-Ciocalteau. It was found by all applied methods that kiwifruit samples have the highest contents of polyphenols and flavonoids and the highest antioxidant activity on the 6-th day of the ethylene treatment. The correlation coefficients between polyphenols, flavonoids and antioxidant activities of kiwifruit methanol extracts with TEAC and CUPRAC, were as followed: 0.81 and 0.63, and 0.23 and 0.17, respectively, and showed that the free polyphenols correlation coefficients were higher than that of the flavonoids. In conclusion: during ethylene treatment the bioactivity of kiwifruit is increasing and reaches its maximum at the 6th day and therefore it is the optimum time for kiwifruit consumption; total polyphenols were the main contributor to the overall antioxidant activity of kiwifruit; the most sensitive test for antioxidant activities determination is FRAP. JUNG, SOON-TECK verfasserin aut KANG, SEONG-GOOK verfasserin aut DELGADO-LICON, EFREN verfasserin aut KATRICH, ELENA verfasserin aut TASHMA, ZEV verfasserin aut TRAKHTENBERG, SIMON verfasserin aut GORINSTEIN, SHELA verfasserin aut Enthalten in Plant foods for human nutrition Dordrecht [u.a.] : Springer Science + Business Media B.V, 1952 61(2006), 3 vom: Sept., Seite 151-156 (DE-627)315297476 (DE-600)2016222-4 1573-9104 nnns volume:61 year:2006 number:3 month:09 pages:151-156 https://dx.doi.org/10.1007/s11130-006-0025-5 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.50 ASE 49.25 ASE 58.34 ASE AR 61 2006 3 09 151-156
language	English
source	Enthalten in Plant foods for human nutrition 61(2006), 3 vom: Sept., Seite 151-156 volume:61 year:2006 number:3 month:09 pages:151-156
sourceStr	Enthalten in Plant foods for human nutrition 61(2006), 3 vom: Sept., Seite 151-156 volume:61 year:2006 number:3 month:09 pages:151-156
format_phy_str_mv	Article
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container_title	Plant foods for human nutrition
authorswithroles_txt_mv	PARK, YONG-SEO @@aut@@ JUNG, SOON-TECK @@aut@@ KANG, SEONG-GOOK @@aut@@ DELGADO-LICON, EFREN @@aut@@ KATRICH, ELENA @@aut@@ TASHMA, ZEV @@aut@@ TRAKHTENBERG, SIMON @@aut@@ GORINSTEIN, SHELA @@aut@@
publishDateDaySort_date	2006-09-01T00:00:00Z
hierarchy_top_id	315297476
dewey-sort	3630
id	SPR016937066
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The consumption of fruits and vegetables with high antioxidant activities leads to best healthful results. Therefore, in the present investigation we tried to find the peak of the kiwifruits antioxidant activity during the first 10 days of ethylene treatment (100 ppm at 20 °C). In order to receive the most reliable data five different antioxidant assays were used: ferric-reducing/antioxidant power (FRAP); cupric reducing antioxidant capacity (CUPRAC); trolox equivalent antioxidant capacity (TEAC); 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH); and Folin-Ciocalteau. It was found by all applied methods that kiwifruit samples have the highest contents of polyphenols and flavonoids and the highest antioxidant activity on the 6-th day of the ethylene treatment. 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author	PARK, YONG-SEO
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topic_title	630 640 580 ASE 48.50 bkl 49.25 bkl 58.34 bkl Effect of Ethylene Treatment on Kiwifruit Bioactivity
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title	Effect of Ethylene Treatment on Kiwifruit Bioactivity
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title_full	Effect of Ethylene Treatment on Kiwifruit Bioactivity
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author_browse	PARK, YONG-SEO JUNG, SOON-TECK KANG, SEONG-GOOK DELGADO-LICON, EFREN KATRICH, ELENA TASHMA, ZEV TRAKHTENBERG, SIMON GORINSTEIN, SHELA
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title_sort	effect of ethylene treatment on kiwifruit bioactivity
title_auth	Effect of Ethylene Treatment on Kiwifruit Bioactivity
abstract	Abstract. The consumption of fruits and vegetables with high antioxidant activities leads to best healthful results. Therefore, in the present investigation we tried to find the peak of the kiwifruits antioxidant activity during the first 10 days of ethylene treatment (100 ppm at 20 °C). In order to receive the most reliable data five different antioxidant assays were used: ferric-reducing/antioxidant power (FRAP); cupric reducing antioxidant capacity (CUPRAC); trolox equivalent antioxidant capacity (TEAC); 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH); and Folin-Ciocalteau. It was found by all applied methods that kiwifruit samples have the highest contents of polyphenols and flavonoids and the highest antioxidant activity on the 6-th day of the ethylene treatment. The correlation coefficients between polyphenols, flavonoids and antioxidant activities of kiwifruit methanol extracts with TEAC and CUPRAC, were as followed: 0.81 and 0.63, and 0.23 and 0.17, respectively, and showed that the free polyphenols correlation coefficients were higher than that of the flavonoids. In conclusion: during ethylene treatment the bioactivity of kiwifruit is increasing and reaches its maximum at the 6th day and therefore it is the optimum time for kiwifruit consumption; total polyphenols were the main contributor to the overall antioxidant activity of kiwifruit; the most sensitive test for antioxidant activities determination is FRAP.
abstractGer	Abstract. The consumption of fruits and vegetables with high antioxidant activities leads to best healthful results. Therefore, in the present investigation we tried to find the peak of the kiwifruits antioxidant activity during the first 10 days of ethylene treatment (100 ppm at 20 °C). In order to receive the most reliable data five different antioxidant assays were used: ferric-reducing/antioxidant power (FRAP); cupric reducing antioxidant capacity (CUPRAC); trolox equivalent antioxidant capacity (TEAC); 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH); and Folin-Ciocalteau. It was found by all applied methods that kiwifruit samples have the highest contents of polyphenols and flavonoids and the highest antioxidant activity on the 6-th day of the ethylene treatment. The correlation coefficients between polyphenols, flavonoids and antioxidant activities of kiwifruit methanol extracts with TEAC and CUPRAC, were as followed: 0.81 and 0.63, and 0.23 and 0.17, respectively, and showed that the free polyphenols correlation coefficients were higher than that of the flavonoids. In conclusion: during ethylene treatment the bioactivity of kiwifruit is increasing and reaches its maximum at the 6th day and therefore it is the optimum time for kiwifruit consumption; total polyphenols were the main contributor to the overall antioxidant activity of kiwifruit; the most sensitive test for antioxidant activities determination is FRAP.
abstract_unstemmed	Abstract. The consumption of fruits and vegetables with high antioxidant activities leads to best healthful results. Therefore, in the present investigation we tried to find the peak of the kiwifruits antioxidant activity during the first 10 days of ethylene treatment (100 ppm at 20 °C). In order to receive the most reliable data five different antioxidant assays were used: ferric-reducing/antioxidant power (FRAP); cupric reducing antioxidant capacity (CUPRAC); trolox equivalent antioxidant capacity (TEAC); 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH); and Folin-Ciocalteau. It was found by all applied methods that kiwifruit samples have the highest contents of polyphenols and flavonoids and the highest antioxidant activity on the 6-th day of the ethylene treatment. The correlation coefficients between polyphenols, flavonoids and antioxidant activities of kiwifruit methanol extracts with TEAC and CUPRAC, were as followed: 0.81 and 0.63, and 0.23 and 0.17, respectively, and showed that the free polyphenols correlation coefficients were higher than that of the flavonoids. In conclusion: during ethylene treatment the bioactivity of kiwifruit is increasing and reaches its maximum at the 6th day and therefore it is the optimum time for kiwifruit consumption; total polyphenols were the main contributor to the overall antioxidant activity of kiwifruit; the most sensitive test for antioxidant activities determination is FRAP.
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title_short	Effect of Ethylene Treatment on Kiwifruit Bioactivity
url	https://dx.doi.org/10.1007/s11130-006-0025-5
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author2	JUNG, SOON-TECK KANG, SEONG-GOOK DELGADO-LICON, EFREN KATRICH, ELENA TASHMA, ZEV TRAKHTENBERG, SIMON GORINSTEIN, SHELA
author2Str	JUNG, SOON-TECK KANG, SEONG-GOOK DELGADO-LICON, EFREN KATRICH, ELENA TASHMA, ZEV TRAKHTENBERG, SIMON GORINSTEIN, SHELA
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doi_str	10.1007/s11130-006-0025-5
up_date	2024-07-04T01:30:59.573Z
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The consumption of fruits and vegetables with high antioxidant activities leads to best healthful results. Therefore, in the present investigation we tried to find the peak of the kiwifruits antioxidant activity during the first 10 days of ethylene treatment (100 ppm at 20 °C). In order to receive the most reliable data five different antioxidant assays were used: ferric-reducing/antioxidant power (FRAP); cupric reducing antioxidant capacity (CUPRAC); trolox equivalent antioxidant capacity (TEAC); 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH); and Folin-Ciocalteau. It was found by all applied methods that kiwifruit samples have the highest contents of polyphenols and flavonoids and the highest antioxidant activity on the 6-th day of the ethylene treatment. 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