Universitat de Lleida
    • English
    • català
    • español
  • English 
    • English
    • català
    • español
  • Login
Repositori Obert UdL
View Item 
  •   Home
  • Recerca
  • Tecnologia dels Aliments
  • Articles publicats (Tecnologia dels Aliments)
  • View Item
  •   Home
  • Recerca
  • Tecnologia dels Aliments
  • Articles publicats (Tecnologia dels Aliments)
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Effect of antioxidants and proteins on the quality of Israeli Jaffa red and blond grapefruit

Thumbnail
View/Open
006891.pdf (245.6Kb)
Sol·licita una còpia
Issue date
2005-07
Author
Gorinstein, Shela
Drzewiecki, Jerzy
Sivan, Ami
Trakhtenberg, Simon
Katrich, Elena
Giner, Joaquim
Soliva-Fortuny, Robert
Elez Martínez, Pedro
Martín Belloso, Olga
Suggested citation
Gorinstein, Shela; Drzewiecki, Jerzy; Sivan, Ami; Trakhtenberg, Simon; Katrich, Elena; Giner, Joaquim; ... Martín Belloso, Olga. (2005) . Effect of antioxidants and proteins on the quality of Israeli Jaffa red and blond grapefruit. European Food Research and Technology, 2005, vol. 221, num. 1-2, p. 119-124. https://doi.org/10.1007/s00217-004-1124-x.
Impact


Web of Science logo    citations in Web of Science

Scopus logo    citations in Scopus

Google Scholar logo  Google Scholar
Share
Export to Mendeley
Metadata
Show full item record
Abstract
Some biochemical characteristics of Israeli Jaffa Star Ruby ( red) and blond grapefruits were defined using atomic absorption spectrometry, antioxidant tests and the protein electrophoretic technique. It was found that the contents of dietary fibers, major and minor minerals, phenolic and ascorbic acids in both grapefruits were without significant differences. The contents of total polyphenols, anthocyanins and flavonoids were higher in red grapefruits, but also these differences were not significant. The antioxidant capacity was determined by two modified antioxidant methods, 2,2'-azinobis(3-ethylbenzothiazoline-6- sulfonate) radical cation (ABTS(+)) and scavenging activity against nitric oxide, and was compared with the Folin-Ciocalteu assay. The two antioxidant assays used have shown that the antioxidant potential of the Star Ruby ( red) grapefruit is higher than of the blond (P < 0.05) grapefruit. Proteins were extracted and separated. Some small differences were found in the sodium dodecyl sulfate-protein bands in the region of 36 kDa. Antioxidants and proteins can be used for characterization of the quality of grapefruits as a fruit diet
URI
http://hdl.handle.net/10459.1/48844
DOI
https://doi.org/10.1007/s00217-004-1124-x
Is part of
European Food Research and Technology, 2005, vol. 221, num. 1-2, p. 119-124
European research projects
Collections
  • Articles publicats (Tecnologia dels Aliments) [596]

Contact Us | Send Feedback | Legal Notice
© 2023 BiD. Universitat de Lleida
Metadata subjected to 
 

 

Browse

All of the repositoryCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects

Statistics

View Usage Statistics

D'interès

Política institucional d'accés obertDiposita les teves publicacionsDiposita dades de recercaSuport a la recerca

Contact Us | Send Feedback | Legal Notice
© 2023 BiD. Universitat de Lleida
Metadata subjected to