Phenolic compositions and antioxidant activities of Maya nut (Brosimum alicastrum): Comparison with commercial nuts

被引：32
|
作者：
Ozer, Hatice Kubra [1 ]
机构：
[1] Clemson Univ, Dept Food Nutr & Packaging Sci, Clemson, SC USA
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2017年 / 20卷 / 11期
关键词：
Antioxidant activity; Maya nut; Nuts; Phenolics; Polyphenols; Total phenolic content; CORYLUS-AVELLANA L; BY-PRODUCTS; PHYTOCHEMICALS; EXTRACTS; FRUITS; ACIDS; ASSAY;
D O I：
10.1080/10942912.2016.1252389
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The goal of the present study was to investigate the antioxidant activity and total phenolic content (TPC) of Maya nut (Brosimum alicastrum) in comparison with commercially available nuts (i.e. walnut, almond, and peanut). Results indicated that Maya nut had the highest TPCs among these nuts. Maya nut also possessed strong 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and 2.2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) scavenging activities and ferric reducing antioxidant power (FRAP) (p < 0.05) as compared to walnut, almond, and peanut. Five phenolic acids (gallic acid, p-hydroxybenzoic acid, vanillic acid, caffeic acid, and p-coumaric acid) and one flavonoid ((-)-epicatechin) were identified and the phenolic content ranged from 6.5 to 326.2 mu g/g.
引用
收藏
页码：2772 / 2781
页数：10
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