{"title":"不同成熟水平下枸杞果实功能特性的比较","authors":"","doi":"10.46243/jst.2020.v5.i4.pp137-142","DOIUrl":null,"url":null,"abstract":"Aegle marmelos fruit is packed with immense medicinal properties. The main objective of the studywas to\nassess and compare the phytochemical potency, antioxidant capacity and anti-inflammatory activity of unripe, ripe\nand overripe fruits. The fruit pulp was dried and extract (ripe fruit) was prepared in various solvents.\nPhytochemical assessment was done and the solvent which exhibited maximum potency was chosen as unripe and\nripe fruit solvents. Phytochemical assessment, estimation of phenols (FolinCiocalteau method), antioxidant capacity\n(Molybdate method), anti-inflammatory activity (membrane stabilization property method) and Free radical\nscavenging capacity for hydroxyl, hydrogen peroxide and DPPH free radicals were carried out. The phytochemical\nscreening of the ripe fruit showed maximum intensity in hydroethanolic extract. On comparison, ripe fruit extract\npossessed a greater phytochemical potency, antioxidant capacity and inhibition against hydroxyl, hydrogen\nperoxide, DPPH radicals. The total phenolic content of the over ripe fruit was high. The anti-inflammatory activity\nof unripe fruit was slightly higher than ripe fruit. This signifies that phytochemical potency and functional\nproperties of the fruit differs with maturity stages.","PeriodicalId":23534,"journal":{"name":"Volume 5, Issue 4","volume":"47 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Comparison of Functional Properties of the Bael Fruit at Various\\nLevels of Maturity\",\"authors\":\"\",\"doi\":\"10.46243/jst.2020.v5.i4.pp137-142\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Aegle marmelos fruit is packed with immense medicinal properties. The main objective of the studywas to\\nassess and compare the phytochemical potency, antioxidant capacity and anti-inflammatory activity of unripe, ripe\\nand overripe fruits. The fruit pulp was dried and extract (ripe fruit) was prepared in various solvents.\\nPhytochemical assessment was done and the solvent which exhibited maximum potency was chosen as unripe and\\nripe fruit solvents. Phytochemical assessment, estimation of phenols (FolinCiocalteau method), antioxidant capacity\\n(Molybdate method), anti-inflammatory activity (membrane stabilization property method) and Free radical\\nscavenging capacity for hydroxyl, hydrogen peroxide and DPPH free radicals were carried out. The phytochemical\\nscreening of the ripe fruit showed maximum intensity in hydroethanolic extract. On comparison, ripe fruit extract\\npossessed a greater phytochemical potency, antioxidant capacity and inhibition against hydroxyl, hydrogen\\nperoxide, DPPH radicals. The total phenolic content of the over ripe fruit was high. The anti-inflammatory activity\\nof unripe fruit was slightly higher than ripe fruit. This signifies that phytochemical potency and functional\\nproperties of the fruit differs with maturity stages.\",\"PeriodicalId\":23534,\"journal\":{\"name\":\"Volume 5, Issue 4\",\"volume\":\"47 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-07-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Volume 5, Issue 4\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.46243/jst.2020.v5.i4.pp137-142\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Volume 5, Issue 4","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.46243/jst.2020.v5.i4.pp137-142","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Comparison of Functional Properties of the Bael Fruit at Various
Levels of Maturity
Aegle marmelos fruit is packed with immense medicinal properties. The main objective of the studywas to
assess and compare the phytochemical potency, antioxidant capacity and anti-inflammatory activity of unripe, ripe
and overripe fruits. The fruit pulp was dried and extract (ripe fruit) was prepared in various solvents.
Phytochemical assessment was done and the solvent which exhibited maximum potency was chosen as unripe and
ripe fruit solvents. Phytochemical assessment, estimation of phenols (FolinCiocalteau method), antioxidant capacity
(Molybdate method), anti-inflammatory activity (membrane stabilization property method) and Free radical
scavenging capacity for hydroxyl, hydrogen peroxide and DPPH free radicals were carried out. The phytochemical
screening of the ripe fruit showed maximum intensity in hydroethanolic extract. On comparison, ripe fruit extract
possessed a greater phytochemical potency, antioxidant capacity and inhibition against hydroxyl, hydrogen
peroxide, DPPH radicals. The total phenolic content of the over ripe fruit was high. The anti-inflammatory activity
of unripe fruit was slightly higher than ripe fruit. This signifies that phytochemical potency and functional
properties of the fruit differs with maturity stages.