The fruits at green maturity stage
showed higher content of yellow flavonoids (22.07 mg/100 g), anthocyanins (1.92 mg/100 g), polyphenols
(3051.62 mg/100 g), starch (4.22%), antioxidant activity (489.40 g fruit/g DPPH and 198.77 lmol
Trolox/g) and activity of antioxidant enzymes; the antioxidant activity allocated to the fruit was
shown to be related to the contents of extractable polyphenols, yellow flavonoids, total anthocyanins
and antioxidant enzymes.
The fruits at green maturity stageshowed higher content of yellow flavonoids (22.07 mg/100 g), anthocyanins (1.92 mg/100 g), polyphenols(3051.62 mg/100 g), starch (4.22%), antioxidant activity (489.40 g fruit/g DPPH and 198.77 lmolTrolox/g) and activity of antioxidant enzymes; the antioxidant activity allocated to the fruit wasshown to be related to the contents of extractable polyphenols, yellow flavonoids, total anthocyaninsand antioxidant enzymes.
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