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《Food Science》 2010-17
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Antioxidant Activity Study of Phenolic Compounds from Pingguoli Pear Peels

ZHAO Jin-wei,LI Fan-zhu,ZHANG Xian* (Department of Food Science,Agricultural College of Yanbian University,Longjing 133400,China)  
An antioxidant activity study of phenolic compounds from young and ripe Pingguoli pear peels was carried out by DPPH free radical,hydroxyl free radical and nitrite scavenging assays.It was found that phenolic compounds from Pingguoli pears had good scavenging effect against all DPPH and hydroxyl free radicals and nitrite and that the phenolic extract from young fruit peels was superior to that from ripe fruit peels.
【Fund】: 留学回国人员科研启动基金项目(教外司留[2007]1108号);; 延边大学科技发展计划项目(延大科合字(2006)第14号)
【CateGory Index】: R151
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