DPPH•, ABTS•+ and FRAP activity of kiwifruit during post-ripening process at ambient temperature

Abstract

Kiwifruit is well-known for an excellent source of antioxidants. In this study, antioxidant capacity, evaluated by DPPH•, ABTS•+ and FRAP assays, was investigated in outer/inner pericarp and core during post-ripening process at ambient temperature. The results explored that the changes patterns of free radical scavenging rate of DPPH and ABTS remained relatively steady in whole post-ripening process, while FRAP increased in earlier stage and then declined remarkably.