臺灣博碩士論文加值系統

葡萄為台灣重要的經濟作物之一，每年為台灣帶來巨量的收益，果農們為讓葡萄果粒品相較佳，在結果期間會進行疏果。另外在釀酒後的葡萄酒渣，在過往也是甚少被利用。提高這些農業資材的再利用率，可以達到農業資源的永續經營。本研究目的為探討葡萄幼果之抗氧化成分與有機酸含量的變化，並利用葡萄酒渣製成茶包，研究其抗氧化能力，評估再利用之價值。研究結果顯示，葡萄幼果在第二生長期 (D2)時，蘋果酸含量會達到最高，而白藜蘆醇之含量則在成熟 (D3)時，才能達到最大量。比較熱風與冷凍乾燥方式對於酒渣之抗氧化能力的差異，冷凍乾燥之酒渣(FD)，其DPPH自由基捕捉能力、還原力、FRAP之測定結果都要優於熱風乾燥之酒渣(HAD)。在總酚化合物、類黃酮、總花青素與白藜蘆醇殘留量，FD含量要優越於HAD，呈現顯著差異。在感官品評的喜好性分析發現，一般大學生族群較喜歡HAD所製成的茶包，表示風味較為特殊，皆有購買之意願。發酵葡萄茶包的製作，因蘊含的特殊風味，具有商業開發的價值。由上述結果顯示，葡萄幼果在生長期 (D2)含有大量的蘋果酸，此時採下的幼果粒可以考慮做為天然的蘋果酸食品添加劑來源之一。

According to the annual economic output report, the profit of grape is one of most important crops in Taiwan. Due to the commercial consideration, some abnormal baby fruit of grape will be removed during the growth period. For the improvement of recycling economics, to increase the utility of agricultural by-products will approach the sustainable management in agricultural resources. The purpose of this study was to investigate the changes in the antioxidant components and organic acid content in baby fruit of grape, and to increase the utility of wine residues in the development of tea products. Furthermore, to evaluate the antioxidant capacity and the acceptability of tea products. The results showed that the malic acid content reached the highest in the second growth phase (D2) and the resveratrol content reached the maximum in the mature period (D3). Comparing the difference between the hot air drying (HAD) and the freeze drying (FD) method in the antioxidant capacity of the wine residue, the results indicated wine residues prepared by FD method had higher DPPH free radical capture ability, reducing power, and the FRAP than HAD method. The content of total phenolic compounds, flavonoids, total anthocyanins and resveratrol in the wine residues prepared by FD method was significantly superior to HAD method. According to the acceptability test of sensory evaluation, the panelists are prefer HAD manufactured tea product than FD due to the unique flavor in HAD preparation. It could be the chance of commercial opportunity in the development of tea bag products to increase the utility of wine residues. Moreover, the baby fruit of grape contains a large amount of malic acid in the growing season (D2) could be the good sources of natural malic acid food additive.

謝誌 I
摘要 ⅠI
ABSTRACT III
目錄 IV
表目錄 VII
圖目錄 VIII
壹、前言 1
貳、文獻回顧 2
一、 葡萄 2
A.簡介 2
B. 葡萄之營養價值 3
二、釀酒葡萄之種類介紹 5
A. 黑后（Black queen） 5
B. 金香（Golden Muscat） 6
C. 台玉 （Taiyuh） 7
D. 貝利A （Musacat Bailey A） 8
三、漿果類果實生長期之變化 9
A.果實的生長 9
B. 物理與化學性質之變化 13
四、葡萄酒 18
A. 簡介 18
B. 功效 18
五、葡萄酒渣之相關利用 19
六、自由基與活性氧 20
A. 簡介 20
B. 自由基種類 20
七、抗氧化物分類與機制 23
A. 簡介 23
B. 酵素性抗氧化系統 23
C. 非酵素性抗氧化系統 24
D. 天然抗氧化物 26
叁、材料與方法 40
A.實驗架構 40
B. 材料 41
C.葡萄果粒生長期取樣與測定： 42
1. 果粒直徑大小與重量測試 42
2. 總酸度之測定 43
3. 有機酸成分含量測定： 45
4. 白藜蘆醇測定 47
5. 維生素C含量測定 50
D. 釀酒 51
E. 冷凍乾燥與熱風乾燥之酒渣樣品製作 52
F. 葡萄酒渣萃取液 53
G. 抗氧化活性與成分分析 53
1. DPPH自由基捕捉效應 53
2. 還原力測定 55
3. Ferric-Reducing antioxidant power（FRAP） 57
4.總多酚化合物含量 58
5.類黃酮化合物含量 60
6.總花青素測定 61
H.茶包製作與沖泡時間 64
I. 感官品評分析 65
肆、結果與討論 66
A、葡萄果實在生長過程功能性成分變化 66
1、粒徑與重量 66
2、有機酸組成與總酸度測定 72
3、白藜蘆醇含量測定 75
4、維生素C含量 77
B、葡萄酒渣之功能性成分分析 80
1、總酚化合物含量 80
2、類黃酮含量 81
3、 總花青素含量 83
4、白藜蘆醇 84
C、葡萄酒渣抗氧化活性分析 87
1、DPPH自由基清除能力 87
2、還原力 88
3、 Ferric-Reducing antioxidant power (FRAP) 89
D、感官品評分析 95
伍、結論 98
陸、參考文獻 99

史先敏、嚴澤民、謝靜紅、周華鋒、何宏軒、段明星。2011。白藜蘆醇的光穩定性和熱穩定性研究。日用化學工業，41(3)，204-207。北京市。
行政院農業委員會葡萄館：106年度年報
行政院農業委員會葡萄館：葡萄營養(2007)
李婷、李勝、張青松、張真、劉媛、吳媛媛。2009。葡萄不同組織部位白藜蘆醇含量的比較。 甘肅農業大學學報，2， 64-67。蘭州市。
李雅蓁。2014。臺灣葡萄產業現況與未來發展。行政院農業委員會。農政與農情，263。
林美芳。2008。銀杏葉以熱風、室溫及冷凍方式風乾後，比較其萃取物抗氧化活性之研究。教師專題研究計畫研究成果報告。嘉南藥理科技大學。台南市。
林鳳芸。2011。不同乾燥條件對香蕉花的抗氧化活性成分及抗氧化能力之影響。大仁科技大學食品科技研究所論文。屏東縣。
陳慶真、陳緻宇、陳淑德。2013。微波冷凍乾燥對猴頭菇品質及抗氧化能力之影響。台灣農業化學與食品科學，51(3)，133-140。
郭淑綾，(2002) 不同甘藷品種皮、葉及藤之抗氧化功能評估，實踐大學食品營養研究所碩士論文。台北市。
張林仁、林嘉興。1988。萄果實之發育與成熟。台灣省台中區農業改良場。葡萄生產技術,14。223-238。
張致盛。2007。台灣栽培葡萄品種之特性。行政院農業委員會臺中區農業改良場。臺中區農業專訊， 58。
曾慶瀛。2003。不同乾燥方法對山藥粉之理化性質與抗氧化活性之影響行政院農業委員會花蓮區農業改造場 休閒作物資源之開發與應用研討會專刊，14。
劉惠菱。2014。葡萄果實蘋果酸的合成與調節。臺中區農業改良場特刊122號。220 – 224。
鄭統隆、施怡如、曾東海、賴永昌、吳明哲。2008。甘藷花青素與多酚含量之研究。台灣農業研究，57，33-48。
Aggarwal, B.B., Bhardwaj, A., Aggarwal. R.S., Seeram, N.P., Shishodia, S. & Takada, Y. (2004). Role of resveratrol in prevention and therapy of cancer: preclinical and clinical studies. Anticancer Research, 24(5A), 2783-2840.
Aguirre, R. & May, J.M. (2008). Inflammation in the vascular bed: importance of vitamin C. Pharmacology & Therapeutics, 119, 96-103.
Angelo, A. (2018). Many tocopherols, one vitamin E. Molecular Aspects of Medicine, 61, 92-103.
Ansari, M.A. (2008). Protectiveeffect of quercetin in primary neurons against Aβ (1-42): relevance to Alzheimer’s disease. The Journal of Nutritional Biochemistry, 23, 23-32.
AOAC. (1998). Approval methods of the American Associationof Cereal. Chemists, 10th edition. The association, St. Paul, MN.
Bartoli, C.G., Yu, J., Gómez, F., Fernández, L., McIntosh, L. & Foyer C.H. (2006). Inter-relationships between light and respiration in the control of ascorbic acid synthesis and accumulation in Arabidopsis thaliana leaves. Journal of Experimental Botany, 57, 1621-1631
Benzie, I.F.F. & Strain, J.J. (1996). The Ferric Reducing Ability of Plasma (FRAP) as a Measure of ‘‘Antioxidant Power’’: The FRAP Assay. Analytical Biochemistry, 239, 70-76.
Berdnikovs, S., Abdala-Valencia, H., McCary, C., Somand, M., Cole, R., Garcia, A., Bryce, P. & Cook-Mills, J.M. (2009). Isoforms of vitamin E have opposing immunoregulatory funcitons during inflammation by regulating leukocyte recruitment. The Journal of Immunology, 182, 4395-4405.
Beres, C., Costa, G.N.S., Cabezudo, I., Silva-James, N.K., Teles, A.S.C., Cruz, A.P.G., Mellinger-Silva, C., Tonon, R.V., Cabral, L.M.C. & Freitas, S.P. (2017). Towards integral utilization of grape pomace from winemaking process: A review. Waste Management,68, 581-594
Borchardt, R.T. & Huber, J.A. (1975). Catechol O-methyltransferase. 5. Structure-activity relationships for inhibition by flavonoids. Journal of Medicinal Chemistry, 18, 120-122.
Borrás‐Linares, I., Fernández‐Arroyoa, S., Arráez‐Romana, D., Palmeros‐Suárezc, P.A., Del Val‐Díazc, R., Andrade‐Gonzálesc, I. , Gómez-Leyvac, J.F. & Segura-Carretero, A. (2015). Characterization of phenolic compounds, anthocyanidin, antioxidant and antimicrobial activity of 25 varieties of Mexican Roselle (Hibiscus sabdariffa). Industrial Crops and Products, 69, 385‐394.
Brand-Williams, W., Cuvelier, M.E. & Berset, C. (1995). Use of a freeradical method to evaluate antioxidant activity. Food Science and Technology, 28,25–30.
Brito, P., Almeida, L.M. & Dinis, T.C. (2002).The interaction of resveratrol with ferrylmyoglobin and peroxynitrite; protection against LDL oxidation. Free Radical Research, 36(6), 621-631.
Caltagirone, S., Rossi, C., Poggi, A., Ranelletti, F.O., Natali, P.G., Brunetti, M., Aiello, F.B. & Piantelli, M. (2000). Flavonoids apigenin and quercetin inhibit melanoma growth and metastatic potential. International Journal of Cancer, 87 (4), 595 - 600.
Capiralla, H., Vingtdeux, V., Zhao, H., Sankowski, R., Al-Abed, Y., Davies, P. & Marambaud, P. (2012). Resveratrol mitigates lipopolysaccharide- and Aβ- mediated microglial inflammation by inhibiting the TLR4/NF-kappaB/STAT signaling cascade. Journal of Neurochemistry, 120(3), 461-472.
Carlson, J.R., Bauer, B.A., Vincent, A., Limburg, P.J. & Wilson, T. (2007).Reading the tea leaves: Anticarcinogenic properties of (−) - epigallocatechin-3-gallate. Mayo Clinic Proceedings, 82 (6), 725-732.
Chen, Y. & Tseng, SH. (2007). Pro- and anti-angiogenesis effects of resveratrol. In Vivo., 21(2), 365-370.
Chen, Z.H., Hurh, Y.J., Na, H.K., Kim, J.H., Chun, Y.J., Kim, D.H.,Kang, K.S., Cho, M.H. & Surh, Y.J. (2004). Resveratrol inhibits TCDD-induced expression of CYP1A1 and CYP1B1 and catechol estrogen-mediated oxidative DNA damage in cultured human mammary epithelial cells. Carcinogenesis, 25, 2005-2013.
Coombe, B.G. & Hale, C.R. (1973). The hormone content of ripening grape berries and the effects of growth substance treatments. Plant Physiology, 51(4), 629-634.
Cooper, R., Morré, D.J. & Morré, D.M. (2005). Medicinal benefits of green
tea: Part I. Review of non-cancer health benefits. Journal of Alternative and Complementary Medicine, 11, 521-528.
Dajas, F. (2012). Life or death: Neuroprotective and anticancer effects of quercetin. Journal of Ethnopharmacology, 143( 2), 383-396.
Dupas de Matos, A., Curioni, A., Bakalinsky, A.T., Marangon, M., Pasini. G. & Vincenzi S. (2017). Chemical and sensory analysis of verjuice: An acidic food ingredient obtained from unripe grape berries. Innovative Food Science and Emerging Technologies, 44, 9-14.
Dytrtova, J.J., Straka, M., Belonoznıkova, K., Jakl, M. & Ryslava, H.(2018). Does resveratrol retain its antioxidative properties in wine? Redox behaviour of resveratrol in the presence of Cu(II) and tebuconazole. Food Chemistry, 262, 221–225.
Dziezak, J.D. (1986). Antioxidants. Food Technology, 40, 94-102.
Ebert, G. (2005). Anbau von Heidelbeeren und Cranberries. Stuttgart. Germany. Ulmer Verlag.
Eichholz, I. (2008). Veränderung bioaktiver Inhaltsstoffe in Kulturheidelbeeren (Vaccinium corymbosum L.) in Abhängigkeit von der Mineralstoffverfügbarkeit. Berlin. Germany. Winte Industries.
Fan, M.J., Wang, I.C., Hsiao, Y.T., Lin, H.Y., Tang, N.Y., Hung, T.C., Quan, C., Lien, J.C. & Chung, J.G. (2015). Anthocyanins from black rice (Oryza sativa L.) demonstrate antimetastatic properties by reducing MMPs and NF-κB expressions in human oral cancer CAL 27 cells. Nutrition and Cancer, 67, 327−338.
Friedman, M.I. (2007). Obesity and the hepatic control of feeding behavior.Drug News Perspect, 20, 573-578.
Galanakis, C. ( 2018). Polyphenols: Properties, Recovery, and Applications1st Edition. Woodhead Publishing.
García‐Lomillo, J. & González‐SanJosé, M.L. (2016). Applications of Wine Pomace in the Food Industry: Approaches and Functions. Comprehensive Reviews in Food Science and Food Safety, 16, 3-22.
Genc, M., Genc, S. & Goksungur, Y. (2017). Exergy analysis of wine production: red wine production process as a case study. Applied Thermal Engineering, 117, 511-521.
Huang, J. & May, J.M. (2003). Ascorbic acid spares alpha-tocopherol and prevents lipid peroxidation in cultured H4IIE liver cells. Molecular and Cellular Biochemistry, 247 (1–2), 171-176.
Hursel, R., Viechtbauer, W. & Westerterp-Plantenga, M.S. (2009). The effects of green tea on weight loss and weight maintenance: a meta-analysis. International Journal of Obesity, 33, 956-961.
Halliwell, B., Murcia, M.A., Chirico, S. & Aruoma, O.I. (1995). Free radicals and antioxidants in food and in vivo: what they do and how they work. Critical Reviews in Food Science and Nutrition, 35, 7-20.
Igura, K., Ohta, T., Kuroda, Y. & Kaji K. (2001). Resveratrol and quercetin inhibit angiogenesis in vitro. Cancer Letters, 171(1), 11-16.
Jara-Palacios, M.J. (2019). Wine Lees as a Source of Antioxidant Compounds. Antioxidants, 45.
Jediyi, H., Naamani, K., Ait Elkoch, A., Dihazi, A., El Alaoui El Fels, A. & Arkize, W. (2019). First study on technological maturity and phenols composition during the ripeness of five Vitis vinifera L grape varieties in Morocco. Scientia Horticulturae, 246, 390-397.
Kalt, W., Lawand, C., Ryan, D.A.J., McDonald, J.E., Donner, H. & Forney, C.F. (2003). Oxygen radical absorbing capacity, anthocyanin and phenolic content of highbush blueberries (Vaccinium corymbosum L.) during ripening and storage. Journal of the American Society for Horticultural Science, 128, 917-923.
Lamikanra, O., Inyang, I.D., & Leong, S. (1995). Distribution and effect of grape maturity on organic acid content of red muscadine grapes. Journal of Agricultural and Food Chemistry, 43, 3026-3028.
Lesjak, M., Beara, I., Simin, N., Pintać, D., Majkić, T., Bekvalac, K., Orčić, D. & Mimica-Dukić, N. (2018). Antioxidant and anti-inflammatory activities of quercetin and its derivatives. Journal of Functional Foods, 40, 68-75.
Liu, S., Xu, Q., Li, X., Wang, Y., Zhu, J., Ning, C., Chang, X. & Meng, X., (2016). Effects of high hydrostatic pressure on physicochemical properties, enzymes activity, and antioxidant capacities of anthocyanins extracts of wild Lonicera caerulea berry. Innovative Food Science and Emerging Technologies, 36, 48–58.
Lorenz, M., Wessler, S., Follmann, E., Michaelis ,W., Dusterhoft, T., Baumann G., Stangl, K. & Stangl, V. (2004). A constituent of green tea, epigallocatechin-3-gallate, activates endothelial nitric oxide synthase by a phosphatidylinositol-3-OH-kinase-, cAMP-dependent protein kinase-, and Akt-dependent pathway and leads to endothelial-dependent vasorelaxation. The Journal of Biological Chemistry, 279, 6190-6195.
Lu, X., Zhou, Y., Wu, T. & L. Hao (2014). Ameliorative effect of black rice anthocyanin on senescent mice induced by D-galactose. Food & Function, 5, 2892-2897.
Makris, D.P. (2018). Green extraction processes for the efficient recovery of bioactive polyphenols from wine industry solid wastes – Recent progress. Current Opinion in Green and Sustainable Chemistry, 13, 50-55.
Marambaud, P., Zhao, H. & Davies, P. (2005). Resveratrol promotes clearance of Alzheimer's disease amyloid-beta peptides. The Journal of Biological Chemistry, 280(45), 37377-37382.
McCary, C.A., Yoon, Y., Panagabko, C., Cho, W., Atkinson, J. & Cook-Mills, J.M. (2012). Vitamin E isoforms directly bind PKCalpha and differentially regulate activation of PKCalpha. Biochemical Journal, 441, 189-198.
Munir, K.M., Chandrasekaran, S., Gao, F. & Quon, M.J. ( 2013). Mechanisms for food polyphenols to ameliorate insulin resistance and endothelial dysfunction: therapeutic implications for diabetes and its cardiovascular complications. American Journal of Physiology-Endocrinology and Metabolism, 305, E679–E686.
Murakamia, A., Ashidab , H. & Teraoc, J. (2008). Multitargeted cancer prevention by quercetin. Cancer Letters, 269 (2), 315-325.
Namiki, M. (1990). Antioxidant Antimutagens in Food. Food Science and Nutrition, 29, 273-300.
Nemzer, B., Vargas, L., Xia, X., Sintara, M.& Feng, H. (2018). Phytochemical and physical properties of blueberries, tart cherries, strawberries, and cranberries as affected by different drying methods. Food Chemistry, 262, 242–250.
Nicolosi, E., Ferlito, F., Amenta, M., Russo, T. & Rapisarda, P. (2018). Changes in the quality and antioxidant components of minimally processed table grapes during storage. Scientia Horticulturae, 232, 175-183
Ntagkas, N., Wolteringa, E., Nicole, C., Labrie, C. & Marcelis, L.F.M. (2019).Light regulation of vitamin C in tomato fruit is mediated through photosynthesis. Environmental and Experimental Botany, 158, 180-188.
Pereira, D.T.V., Tarone, A.G., Cazarin, C.B.B., Barbero, G.F. & Martínez, J. (2019). Pressurized liquid extraction of bioactive compounds from grape marc. Journal of Food Engineering, 240, 105–113.
Pinto, M.C., Garcia-Barrado, J.A. & Macias, P. (1999). Resveratrol is a potent Inhibitor of the dioxygenase activity of lipoxygenase. Journal of Agricultural and Food Chemistry,47(12), 4842-4846.
Scharrer, E. & Langhans, W. (1986). Control of food intake by fatty acid Oxidation. American Journal of Physiology, 250, R1003-1006.
Shahidi, F., Janitha, P.K. & Wanasundara, P.D. (1992). Phenolic Antioxidants. Food Science and Nutrition, 32, 67-103.
Singh, G., Pai, R.S. & Pandit, V. (2012). Development and validation of a HPLC method for the determination of trans-resveratrol in spiked human plasma. Journal of Advanced Pharmaceutical Technology & Research, 3, 130-135.
Sirikci, Ö., Özer, N.K. & Azzi, A. (1996). Dietary cholesterol-induced changes of protein kinase C and the effect of vitamin E in rabbit aortic smooth muscle cells. Atherosclerosis, 126, 253-263.
Spencer, J.P. (2009). The impact of flavonoids on memory: physiological and molecular considerations. Chemical society reviews, 38, 1152–1161.
Sram, R.J., Dobias, L., Pastorkova, A., Rössner, P. & Janca, L. (1983) Effect of ascorbic acid prophylaxis on the frequency of chromosome aberrations in the peripheral lymphocytes of coal-tar workers. Mutation Research, 120, 181-186.
Taga, M.S., Miller, E.E. & Pratt, D.E. (1984). Chia seeds as a source of natural lipid antioxidants. Journal of the American Oil Chemists' Society, 61, 928–931.
Tang, F.Y., Nguyen, N. & Meydani, M. (2003). Green tea catechins inhibit VEGF-induced angiogenesis in vitro through suppression of VE-cadherin phosphorylation and nactivation of Akt molecule. International Journal of Cancer, 106 (6), 871-878.
Tassoni, A., Zappi, A., Melucci, D., Reisch, B.I. & Davies, P.J. (2019). Seasonal changes in amino acids and phenolic compounds in fruits from hybrid cross populations of American grapes differing in disease resistance. Plant Physiology and Biochemistry, 135, 182–193
Tome-Carneiro, J., Larrosa, M., Gonzalez-Sarrias, A., Tomas-Barberan, F.A., Garcia-Conesa, M.T. & Espin, J.C. (2013). Resveratrol and clinical trials: the crossroad from in vitro studies to human evidence. Current Pharmaceutical Design, 19(34), 6064-6093. Um, M.Y., Ahn, J., & Ha, T.Y. (2013). Hypolipidaemic effects of cyanidin 3-glucoside rich extract from black rice through regulating hepatic lipogenic enzyme activities. Journal of the Science of Food and Agriculture, 93, 3126-3128.
Ünver, A., Arslan, D., Özcan, M.M. & Akbulut, M. (2009). Phenolic Content and Antioxidant Activity of Some Spices. World Applied Sciences Journal, 6 (3), 373-377,
Volf, I., Ignat, I., Neamtu, M., Popa, V.I. (2014). Thermal stability, antioxidant activity, and photo-oxidation of natural polyphenols. Chemical Papers, 68, 121-129.
Wang B, He J, Duan C, Yu X, Zhu L, Xie Z, Zhang C, Xu W, Wang S (2012). Root restriction affects anthocyanin accumulation and composition in berry skin of ‘Kyoho’ grape (Vitis vinifera L. × Vitis labrusca L.) during ripening. Scientia Horticulturae, 137, 20–28.
Yang, J.H, Hsia, T.C., Kuo, H.M., Chao, P.D., Chou, C.C., Wei, Y.H. & Chung, J.G. (2006). Inhibition of lung cancer cell growth by quercetin glucuronides via G2/M arrest and induction of apoptosis. Drug Metabolism and Disposition , 34 (2), 296-304
Yang, L., Browning, J.D., Awika, J.M. (2009). Sorghum 3-deoxyanthocyanins possess strong phase II enzyme inducer activity and cancer cell growth inhibition properties. Journal of Agricultural and Food Chemistry, 57, 1797-1804.
Yang, Y., Andrews, M.C., Hu, Y., Wang, D., Qin, Y., Zhu, Y., Ni, H. & Ling, W. (2011). Anthocyanin extract from black rice significantly ameliorates platelet hyperactivity and hypertriglyceridemia in dyslipidemic rats induced by high fat diets. Journal of Agricultural and Food Chemistry, 59, 6759-6764.
Yamaguchi, T., Takamura, H., Matoba, T. & Terao, J. (1998). HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl. Bioscience, Biotechnology, and Biochemistry, 62, 1201-1204.
Yen, G.C. & Chen, H.Y. (1995). Antioxidant activity of rious tea extracts in relation to their antimutagenicity. Journal Agricultural Food Chemistry, 43, 27- 32.
Yong, L.C., Sigurdson, A.J., Ward, E.M., Waters, M.A., Whelan, E.A., Petersen, M.R., Bhatti, P., Ramsey, M.J., Ron, E. & Tucker, J.D. (2009). Increased frequency of chromosome translocations in airline pilots with long-term flying experience. Occupational and Environmental Medicine, 66, 56-62.
Y. Zuo, C. Peng, Y. Liang, K.Y. Ma, H. Yu, Edwin Chan, H.Y. & Chen, Z.Y. (2012). Black rice extract extends the lifespan of fruit flies. Food & Function, 3, 1271-1279.
Zhao, G.H., Zhang, R.F., Liu, L., Deng, Y.Y., Wei, Z.C., Zhang, Y., Ma, Y., Zhang, M. (2017). Different thermal drying methods affect the phenolic profiles, their bioaccessibility and antioxidant activity in Rhodomyrtus tomentosa (Ait.) Hassk berries. Lebensmittel-Wissenschaft & Technologie , Food Science and Technology, 79, 260-266.