Journal: Food technology and biotechnology / Publication Year: 2007 / Source: 2007 v.45 no.4

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Author:: Wang, S.Y.; Fordham, I.M.
Source:: Food technology and biotechnology 2007 v.45 no.4 pp. 402
Subject:: olives; Elaeagnus umbellata; genotype; stone fruits; chemical composition; fruit composition; fruit quality; phenolic compounds; carotenoids; antioxidants; antioxidant activity; free radical scavengers; free radicals; sugar content; fructose; glucose; soluble solids; titratable acidity; malic acid; organic acids and salts; peroxide value; glutathione peroxidase; glutathione reductase (NADPH); superoxide dismutase; ascorbate peroxidase; glutathione dehydrogenase (ascorbate); enzyme activity
Abstract:: ... Fruit from six genotypes of autumn olive (Elaeagnus umbellate Thunb.); Brilliant Rose, Delightful, Jewel, Natural 1, Natural 2 and Sweet N Tart; were evaluated for fruit quality, phenolic content, carotenoids, antioxidants, antioxidant capacity, and antioxidant enzyme activity. The fruit soluble solids content (SSC), titratable acids (TA), total carotenoids, and total phenolic content varied with ...
Handle:: 10113/13834