Study on total phenolic contents and antioxidant activities in wild olive (Elaeagnus latifolia) fruit

P. Kedtien, A. Joomwong
This research aimed to study the effect of maturity stages in wild olive (Elaeagnus latifolia). The maturity stages of wild olive fruit are: early ripe, moderately ripe and lately ripe. Antioxidant activity (2,2-diphenly-1-picrylhydrazyl (DPPH) radical scavenging) and total phenolic content of fruits were evaluated. The results indicated that antioxidant activity was decreased with maturity stage. The antioxidant activities were 54.88, 37.45 and 37.37 g mL-1, respectively. The total phenolic contents decreased with maturity stage. The total phenolic contents were 51.44, 40.23 and 39.92 mg GAE g-1, respectively.
Kedtien, P. and Joomwong, A. (2018). Study on total phenolic contents and antioxidant activities in wild olive (Elaeagnus latifolia) fruit. Acta Hortic. 1213, 429-432
DOI: 10.17660/ActaHortic.2018.1213.63
https://doi.org/10.17660/ActaHortic.2018.1213.63
wild olive, quality, phenolic, antioxidant
English

Acta Horticulturae