Chemical composition and in vitro antihyperglycemic potential of Kainth fruit (Pyrus pashia Buch.-Ham ex D. Don)
Tài liệu tham khảo
Adams, 2001
Ahmad, 2007
Albertini, 2006, Changes in organic acids and sugars during the early stages of the development of acidic and acidless citrus fruit, Journal of Agricultural and Food Chemistry, 54, 8335, 10.1021/jf061648j
Anjum, 2019, In vitro alpha-amylase and alpha-glucosidase inhibitory activities of fruits of Ficus auriculata Lour, International Journal of Pharma Bio Sciences, 10, 134
Baldwin, 2002, Fruit flavor, volatile metabolism and consumer perceptions, 89
Boonbumrung, 2001, Characteristic aroma components of the volatile oil of yellow keaw mango fruits determined by limited odor unit method, Food Science and Technology Research, 7, 200, 10.3136/fstr.7.200
Bruin, 2000, Flavor retention in dehydration processes, 15
Burdock, 2010
Buttery, 1971, Characterization of additional volatile components of tomato, Journal of Agricultural and Food Chemistry, 19, 524, 10.1021/jf60175a011
Cannon, 2018, Volatile sulfur compounds in tropical fruits, Journal of Food and Drug Analysis, 26, 445, 10.1016/j.jfda.2018.01.014
Caporaso, 2018, Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analyzed by SPME-GC-MS, Food Research International, 108, 628, 10.1016/j.foodres.2018.03.077
Chen, 2006, Changes in the volatile compounds and chemical and physical properties of Yali pear (Pyrus bertschneideri Reld) during storage, Food Chemistry, 97, 248, 10.1016/j.foodchem.2005.03.044
Colaric, 2006, Influence of branch bending on sugar, organic acid and phenolic content in fruits of ‘Williams’ pears (Pyrus communis L.), Journal of the Science of Food and Agriculture, 86, 2463, 10.1002/jsfa.2644
El Hadi, 2013, Advances in fruit aroma volatile research, Molecules, 18, 8200, 10.3390/molecules18078200
Ghnimi, 2018, Reducing sugars, organic acids, size, color, and texture of 21 Emirati date fruit varieties (Phoenix dactylifera, L.), NFS Journal, 12, 1, 10.1016/j.nfs.2018.04.002
Ghora, 1995, The family Rosaceae in India, 481
Hudina, 2004, Effect of climatic and soil conditions on sugars and organic acids content of pear fruits (Pyrus communis L.) cvs.' Williams' and 'Conference.', Acta Horticulturae, 636, 527, 10.17660/ActaHortic.2004.636.66
Jennings, 1980
Kalua, 2007, Olive oil volatile compounds, flavor development, and quality: A critical review, Food Chemistry, 100, 273, 10.1016/j.foodchem.2005.09.059
Katoch, 2011, Methods for nutritional quality evaluation of food materials, 251
Komes, 2010, Flavors of dried pears, 557
Komes, 2007, Aroma of dehydrated pear products, Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 40, 1578, 10.1016/j.lwt.2006.12.011
Kunyanga, 2012, Total phenolic content, antioxidant and antidiabetic properties of methanolic extract of raw and traditionally processed Kenyan indigenous food ingredients, Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 45, 269, 10.1016/j.lwt.2011.08.006
Kwon, 2006, Evaluation of clonal herbs of Lamiaceae species for management of diabetes and hypertension, Asia Pacific Journal of Clinical Nutrition, 15, 107
Lamy, 2016, Determinants of tannin-rich food and beverage consumption: Oral perception vs. psychosocial aspects, 30
Lees, 1995, Localization of condensed tannins in apple fruit peel, pulp, and seeds, Canadian Journal of Botany, 73, 1897, 10.1139/b95-202
Li, 2014, Emission of volatile esters and transcription of ethylene and aroma-related genes during ripening of ‘Pingxiangli’ pear fruit (Pyrus ussuriensis Maxim), Scientia Horticulturae, 170, 17, 10.1016/j.scienta.2014.03.004
Liu, 2019, Physical–chemical composition and quality related changes in “Ruaner” pear (Pyrus ussuriensis) during freezing–thawing period, Molecules, 24, 2611, 10.3390/molecules24142611
Manaharan, 2011, Antioxidant and antihyperglycemic potential of Peltophorum pterocarpum plant parts, Food Chemistry, 129, 1355, 10.1016/j.foodchem.2011.05.041
Matin, 2001, Traditional uses of herbs, shrubs, and the tree of Shogran Valley, Mansehra, Pakistan, Pakistan Journal of Biological Sciences, 4, 1101, 10.3923/pjbs.2001.1101.1107
McDougall, 2005, Different polyphenolic components of soft fruits inhibit α-amylase and α-glucosidase, Journal of Agricultural and Food Chemistry, 53, 2760, 10.1021/jf0489926
Moraldhara, 2016, Morphological characterization of date fruits at different growth staged under hot arid conditions, Journal of Ecology and Environment, 34, 1234
2013, 28
2018
Oh, 2016, Microbiological characterization and functionality of set-type yogurt fermented with potential prebiotic substrates Cudrania tricuspidata and Morus alba L. leaf extracts, Journal of Dairy Science, 99, 6014, 10.3168/jds.2015-10814
Özek, 2007, Comparison of hydrodistillation and microdistillation methods for the analysis of fruit volatiles of Prangos pabularia Lindl., and evaluation of its antimicrobial activity, South African Journal of Botany, 73, 563, 10.1016/j.sajb.2007.05.002
Pino, 2012, Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma, Food Science and Technology, 32, 76, 10.1590/S0101-20612012005000006
Prakash, 2019, Characterization, quantification of free, esterified, and bound phenolics in Kainth (Pyrus pashia Buch.-ham. ex D.Don) fruit pulp by UPLC-ESI-HRMS/MS and evaluation of their antioxidant activity, Food Chemistry, 299, 125114, 10.1016/j.foodchem.2019.125114
Qin, 2012, Evaluation of the volatile profile of 33 Pyrus ussuriensis cultivars by HS-SPME with GC–MS, Food Chemistry, 134, 2367, 10.1016/j.foodchem.2012.04.053
Rashmi, 2017, Does change in tannin content in mango (Mangifera indica) fruits influence the extent of fruit fly (Bactrocera dorsalis Hendel) herbivory?, Journal of Entomology and Zoology Studies, 5, 381
Ref’at, 2008, Tannin contents of selected plants used in Jordan, Jordan Journal of Agricultural Sciences, 4, 265
Sha, 2011, Characteristics of organic acids in the fruit of different pear species, African Journal of Agricultural Research, 6, 2403
Takeoka, 1992, Volatile constituents of Asian pear (Pyrus serotina), Journal of Agricultural and Food Chemistry, 40, 1925, 10.1021/jf00022a040
Topi, 2020, Volatile and chemical compositions of freshly squeezed sweet lime (Citrus limetta) juices, Journal of Raw Materials and Processed Foods, 1, 22
Waters. Analysis of mono-, di- and oligosaccharides using ACQUITY UPLC BEH amide columns (WA60110). In Application notes (pp. 27). Milford, MA, USA: Waters. Retrieved November 14, 2018 from https://www.waters.com/waters/library.htm?locale=en_US&lid=10130634.
Yang, 2019, Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening, Food Chemistry, 287, 232, 10.1016/j.foodchem.2019.02.080
Zheng, 2016, Determination of sugars, organic acids, aroma components, and carotenoids in grapefruit pulps, Food Chemistry, 205, 112, 10.1016/j.foodchem.2016.03.007
Zlatić, 2016, Comparative analysis of aroma compounds in Bartlett pear in relation to harvest date, storage conditions, and shelf-life, Postharvest Biology and Technology, 117, 71, 10.1016/j.postharvbio.2016.02.004