Search

Your search keyword '"Ya-Chih Cheng"' showing total 2 results
Start Over Author "Ya-Chih Cheng" Journal applied sciences
2 results on '"Ya-Chih Cheng"'

1. Antioxidant Capacities of Jujube Fruit Seeds and Peel Pulp

Author

Yung-Sheng Lin, Wen-Shin Lin, Jing-Wen Tung, Ya-Chih Cheng, Min-Yun Chang, Cheng-You Chen, and Shu-Ling Huang

Subjects
Ziziphus jujuba, jujube, antioxidant, peel, pulp, seed, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999
Abstract

In this study, the effects of different fruit parts and extraction conditions on the antioxidant properties of jujube (Ziziphus jujuba Mill.) fruit were investigated. Five in vitro antioxidant models and statistical analyses were performed. The results revealed that jujube peel with pulp (peel pulp) exhibited better antioxidant capacity than did seeds. Overall, jujube peel pulp extracted using 50% ethanol at 60 °C exhibited the best antioxidant capacity in terms of 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (0.3 ± 0 mg/mL), 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity (0.5 ± 0 mg/mL), total phenolic content (38.3 ± 0.4 mg gallic acid equivalent per gram dry weight), total flavonoid content (43.8 ± 0.2 mg quercetin equivalent per gram dry weight), and reducing power (41.9 ± 2.2 mg ascorbic acid equivalent per gram dry weight). The results indicated that jujube peel pulp is a more potential natural antioxidant than seeds.

Published
2020
Full Text
View/download PDF

2. Antioxidant Capacities of Jujube Fruit Seeds and Peel Pulp

Author

Ya-Chih Cheng, Yung-Sheng Lin, Cheng-You Chen, Wen-Shin Lin, Jing-Wen Tung, Shu-Ling Huang, and Min-Yun Chang

Subjects
Antioxidant, antioxidant, genetic structures, medicine.medical_treatment, Flavonoid, 01 natural sciences, lcsh:Technology, lcsh:Chemistry, chemistry.chemical_compound, pulp, General Materials Science, Food science, Gallic acid, Instrumentation, lcsh:QH301-705.5, Fluid Flow and Transfer Processes, chemistry.chemical_classification, Chemistry, Pulp (paper), General Engineering, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, lcsh:QC1-999, Computer Science Applications, Ziziphus jujuba, jujube, Quercetin, engineering.material, 0404 agricultural biotechnology, food, Dry weight, stomatognathic system, medicine, peel, lcsh:T, Process Chemistry and Technology, 010401 analytical chemistry, Ascorbic acid, food.food, eye diseases, 0104 chemical sciences, stomatognathic diseases, lcsh:Biology (General), lcsh:QD1-999, lcsh:TA1-2040, engineering, extraction, lcsh:Engineering (General). Civil engineering (General), seed, lcsh:Physics
Abstract

In this study, the effects of different fruit parts and extraction conditions on the antioxidant properties of jujube (Ziziphus jujuba Mill.) fruit were investigated. Five in vitro antioxidant models and statistical analyses were performed. The results revealed that jujube peel with pulp (peel pulp) exhibited better antioxidant capacity than did seeds. Overall, jujube peel pulp extracted using 50% ethanol at 60 &deg, C exhibited the best antioxidant capacity in terms of 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (0.3 &plusmn, 0 mg/mL), 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity (0.5 &plusmn, 0 mg/mL), total phenolic content (38.3 &plusmn, 0.4 mg gallic acid equivalent per gram dry weight), total flavonoid content (43.8 &plusmn, 0.2 mg quercetin equivalent per gram dry weight), and reducing power (41.9 &plusmn, 2.2 mg ascorbic acid equivalent per gram dry weight). The results indicated that jujube peel pulp is a more potential natural antioxidant than seeds.

Published
2020

Catalog

Books, media, physical & digital resources
See catalog results