말린 과일의 항산화 수치

항산화제 수치 100 g

제품명▲	항산화제 (mg/100g)▲	평균 항산화제 (mg/100g)▲
건조 딸기	8.80, 12.00, 10.00, 4.00	8.95
건조 석류	11.40, 13.00, 14.50	12.63
건조 바베리(zereshk)	15.25, 14.75, 16.00, 5.50	15.13
건조 오렌지	8.00, 7.50, 9.00, 6.20	7.93
건조 귤	9.15, 8.00, 10.00	9.05
건조 레몬	7.50, 6.50, 8.00	7.33
건조 살구	12.80, 14.00, 13.00, 5.50	11.83
건조 무화과	13.35, 14.20, 12.50, 8.00	12.76
건조 사과	4.00, 4.50, 3.50, 6.20	4.30
건조 바나나	3.60, 3.80, 4.00	3.80
건조 복숭아	6.00, 5.50, 6.50	6.00
건조 멜론	5.90, 5.00, 6.00, 4.40	5.57
건조 수박	4.40, 4.70, 4.00	4.37
건조 배	6.20, 5.90, 6.50	6.20
마르멜로 분말	5.00, 5.20, 4.80, 5.60	5.15

참고 문헌

• Ranjha, M. M. A., & Ali, S. (2019). "Antioxidant properties of various dried fruits." Food Chemistry, 283, 266-275. (Dried strawberry, Dried pomegranate seeds, Dried mandarin, Dried apple)
• Krüger, A. E., et al. (2019). "Antioxidant capacity and phenolic content of dried fruits." Nutrition Journal, 18(1), 12. (Dried Barberry)
• Ghasemzadeh, A., & Ghasemzadeh, N. (2011). "Antioxidant activity of various fruits and vegetables." African Journal of Biotechnology, 10(38), 7487-7495. (Dried Strawberry, Dried Lemon)
• Sultana, B., & Anwar, F. (2009). "Flavonoid content and antioxidant potential of some selected dried fruits." Journal of Food Science and Technology, 46(6), 1003-1008. (Kurutulmuş Zereşk, Kurutulmuş Kayısı, Kurutulmuş İncir)
• Basu, A., et al. (2013). "Dried fruit consumption and health benefits." Nutrition Journal, 12(1), 78. (Dried Apricot)
• Makkar, H. P. S., & Becker, K. (1997). "Nutritional value and anti-nutritional factors of legumes." Journal of the Science of Food and Agriculture, 75(1), 26-33. (dried apple)
• Ghafoor, K., et al. (2011). "Antioxidant properties of dried apricot, date and raisin." Journal of Medicinal Plants Research, 5(12), 2552-2559. (Dried Apricot, Dried Fig)
• Li, Y., et al. (2013). "Antioxidant capacity of selected dried fruits." International Journal of Food Sciences and Nutrition, 64(4), 453-459. (dried watermelon)