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- W2391494356 abstract "The effects of pickling on the contents of antioxidant compounds and antioxidant activity in different cultivars of leaf mustard were investigated.The contents of vitamin C,total phenolics,total flavonoids and antioxidant activity(TEAC assay and FRAP assay) were determined in fresh and pickled leaf mustard.Compared with fresh leaf mustard,the contents of antioxidant compounds and antioxidant activities decreased in pickled leaf mustard.The decreases in the contents of vitamin C,total phenolics and total flavonoids were 40.70%～57.46%,10.29%～34.65% and 2.30%～10.62%.The variety differences of antioxidant activity were significant between four cultivars of leaf mustard.After pickling, the decreases in antioxidant activities of cv.Sunkeqingcai and Liuzijiecai were higher than those of cv.Jinsijie and Xulihong.There were significantly positive relationships between the total phenolics and antioxidant activities(TEAC R~2=0.9482 and FRAP R~2=0.9395),and between the total flavonoids and antioxidant activities(TEAC R~2=0.8287 and FRAP R~2=0.9129);However,the relationship between the vitamin C content and antioxidant activities was not significant(TEAC R~2=0.2968 and FRAP R~2=0.0979).The antioxidant activities in fresh and pickled leaf mustard were significantly correlated with their contents of polyphenolics.In the pickling leaf mustard,phenolic compounds were the major contributor to the antioxidant activities." @default.
- W2391494356 created "2016-06-24" @default.
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- W2391494356 date "2006-01-01" @default.
- W2391494356 modified "2023-09-23" @default.
- W2391494356 title "EFFECTS OF PICKLING ON THE CONTENTS OF ANTIOXIDANT COMPOUNDS AND ANTIOXIDANT ACTIVITIES IN DIFFERENT CULTIVARS OF LEAF MUSTARD" @default.
- W2391494356 hasPublicationYear "2006" @default.
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