Abstract
Kiwifruit is well-known for an excellent source of antioxidants. In this study, antioxidant capacity, evaluated by DPPH·, ABTS·+ and FRAP assays, was investigated in outer/inner pericarp and core during post-ripening process at ambient temperature. The results explored that the changes patterns of free radical scavenging rate of DPPH and ABTS remained relatively steady in whole post-ripening process, while FRAP increased in earlier stage and then declined remarkably.
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Claims 4
Claim · model-written summary
DPPH free radical scavenging remained relatively steady during post-ripening.
- Outcome
- free radical scavenging rate of DPPHe0
- Direction
- remained relatively steadye0
- Qualifier
- whole post-ripening processe0
Not reportedTaxon
Verbatim
e0“the changes patterns of free radical scavenging rate of DPPH and ABTS remained relatively steady in whole post-ripening process”
Claim · model-written summary
ABTS free radical scavenging remained relatively steady during post-ripening.
- Outcome
- free radical scavenging rate of DPPH and ABTSe0
- Direction
- remained relatively steadye0
- Qualifier
- whole post-ripening processe0
Not reportedTaxon
Verbatim
e0“the changes patterns of free radical scavenging rate of DPPH and ABTS remained relatively steady in whole post-ripening process”
Claim · model-written summary
FRAP increased early in post-ripening.
Not reportedTaxon
Verbatim
e0“FRAP increased in earlier stage and then declined remarkably.”
Claim · model-written summary
FRAP declined markedly after its early increase.
Not reportedTaxon
Verbatim
e0“FRAP increased in earlier stage and then declined remarkably.”