Comparison Between Antioxidant Activities of Phenolic Extracts from Mexican Peanuts, Peanuts Skins, Nuts and Pistachios
Recently, several works have been done in order to study antioxidant compounds like resveratrol present in oilseeds since they are able to protect from cells damage related to heart disease and cancer. In the present research a chemical analysis and the identifica - tion of bioactive compounds of pe...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2014 |
| País: | México |
| Institución: | Instituto Politécnico Nacional |
| Repositorio: | Redalyc-IPN |
| OAI Identifier: | oai:redalyc.org:47531764015 |
| Acceso en línea: | https://www.redalyc.org/articulo.oa?id=47531764015 |
| Access Level: | acceso abierto |
| Palabra clave: | Multidisciplinaria (Ciencias Naturales y Exactas) nuts Peanuts Key words pistachios polyphenols |
| Sumario: | Recently, several works have been done in order to study antioxidant compounds like resveratrol present in oilseeds since they are able to protect from cells damage related to heart disease and cancer. In the present research a chemical analysis and the identifica - tion of bioactive compounds of peanuts, nuts and pistachios varieties were carried out. The walnut variety showed the highest content of total phenolic compounds (1404 ± 23 mg GAE/100 g) and antioxidant capacity (191 ± 4.2 μmol TE/g). Phenolic compounds resveratrol, cat - echin, epicatechin and quercetin were identified in all samples. |
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