The effect of temperature on phenolic content in wounded carrots
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- 作者：Cong Hana ; Jing Lia ; Peng Jina ; Xiaoan Lia ; Lei Wangb ; Yonghua Zhenga ; zhengyh@njau.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Hydrogen peroxide (PubChem CID ; 784) ; 2 ; 2-Diphenyl-1-picrylhydrazyl (PubChem CID ; 74358) ; Diphenyliodonium iodide (PubChem CID ; 102228) ; Glucose (PubChem CID ; 5793)
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 January 2017
- 年：2017
- 卷：215
- 期：Complete
- 页码：116-123
- 全文大小：978 K
文摘
Increased wounding intensity and temperature enhanced phenolics content of carrot.
Higher temperature increased the antioxidant activity of wounded carrots.
DPI inhibited enzymes associated to phenolic accumulation at 20 °C.
DPI inhibited antioxidant enzymes at 20 °C.