Changes in Antioxidant Activity, Total Phenolics and Vitamin C Content during Fruit ripening in Rubus occidentalis
作者： Sea-Hyun Kim , Hun-Gwan Chung , Jin-Gyu Han , Young-Ki Park , Sun-Ha Choi
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摘要: In this study, changes in the overall antioxidant properties and chemical constituents including total phenolics vitamin C of R. occidentalis fruit during ripening are studied. The activity was measured by free-radical scavenging activity(DPPH method) reducing power(potassium ferricyanide method). Although, weight diameter were increased with progress ripening, decrease ripening. highest activity(at ) power(at 61.67% 0.71, respectively. Total phenolic content 5 days after set , A linear correlation(r=0.9761) shown between content.
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