Effect of 1-MCP on Bioavailability of Lingwu Long Jujube In Vitro Digestion

Zhong Li Jiang; Ai Li Wang; Xi Hong Li; Min Peng Zhu; Jun Wei Wang

doi:10.4028/www.scientific.net/AMR.554-556.1357

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Antibacterial Mechanism of Catfish Bone Hydrolysate Revealed by Atomic Force and Transmission Electron Microscopy
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Enzymatic Synthesis of Naringin Palmitate
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Effect of 1-MCP on Bioavailability of Lingwu Long Jujube In Vitro Digestion
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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 554-556Effect of 1-MCP on Bioavailability of Lingwu Long...

Effect of 1-MCP on Bioavailability of Lingwu Long Jujube In Vitro Digestion

Abstract:

The present study investigated the effect of 1-MCP on bioavailability of Lingwu long jujube stored at 0 °C for 60 days. At the end of the storage, compared with the control samples, Lingwu long jujube treated with 1-MCP exhibited higher Vc bioaccessibility, total phenolic content and free radical scavenging capacity, which demonstrated that 1-MCP treatment could provide a better effect on maintaining the bioavailability of Lingwu long jujube.

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Periodical:

Advanced Materials Research (Volumes 554-556)

Pages:

1357-1360

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.554-556.1357

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Online since:

July 2012

Authors:

Zhong Li Jiang, Ai Li Wang, Xi Hong Li, Min Peng Zhu, Jun Wei Wang

Keywords:

1-Methylcyclopropene (1-MCP), Bioaccessibility, In Vitro Digestion, Lingwu Long Jujube

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