Comparison Between Antioxidant Activities of Phenolic Extracts from Mexican Peanuts, Peanuts Skins, Nuts and Pistachios
2017 ◽
Vol 58
(2)
◽
Keyword(s):
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 identification of bioactive compounds of peanuts, nuts and pistachios varieties were carried out. The <strong>walnut</strong> 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, catechin, epicatechin and quercetin were identified in all samples.
2016 ◽
Vol 55
◽
pp. 77-87
◽
2019 ◽
Vol 11
(1)
◽
pp. 9-17
◽
2015 ◽
Vol 11
(999)
◽
pp. 1-1
◽
2013 ◽
Vol 41
(1)
◽
pp. 136
◽