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https://doi.org/10.1080/09637480903124333
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Título: | Simple phenolic composition, flavonoid contents and antioxidant capacities in water-methanol extracts of Tunisian common date cultivars (Phoenix dactylifera L.) |
Fecha de publicación: | 21-sep-2009 |
Editorial: | Taylor and Francis Group |
Cita bibliográfica: | International Journal of Food Sciences and Nutrition, 2009, Vol. 60 (supple 7), pp. 316-329 |
ISSN: | Print: 0963-7486 Electronic: 1465-3478 |
Palabras clave: | Oases, Tunisian date palm Phenols Favonoid Antioxidant activity |
Resumen: | The purpose of this study was to determine and compare the phenolic acid composition, flavonoid content and antioxidant activity of fruits from common date cultivars. The simple phenolic content ranged from 15.73 (Mermella variety) to 54.66 mg/100 g fresh weight (Korkobbi variety). Korkobbi had also the highest content of total flavonoids (54.46 quercetin equivalents/100 g fresh weight). The percentage of inhibition can reach 83% in the lipoperoxyl radical of the Korkobbi variety, while it was about 95% with the Rotbi variety for OH·. The Trolox equivalent antioxidant capacity value provided a ranking in decreasing order at 6 min: Korkobbi > Bouhattam > Baht > Smiti > Bekreri > Garn ghzal > Mermilla > Kenta > Nefzaoui > Rotbi. It seems that the highest level of flavonoids in the Korkobbi variety was principally responsible for the highest antiradical efficiency of this cultivar. |
Autor/es principal/es: | Chaira, Nizar Issam Smaali, Mohamed Martinez-Tomé, Magdalena Mrabet, Abdessalem Murcia Tomás, María Antonia Ferchichi, Ali |
Facultad/Departamentos/Servicios: | Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Tecnología de Alimentos, Nutrición y Bromatología |
Versión del editor: | https://www.tandfonline.com/doi/full/10.1080/09637480903124333#d1e154 |
URI: | http://hdl.handle.net/10201/143666 |
DOI: | https://doi.org/10.1080/09637480903124333 |
Tipo de documento: | info:eu-repo/semantics/article |
Número páginas / Extensión: | 14 |
Derechos: | info:eu-repo/semantics/embargoedAccess |
Descripción: | © 2009 Informa UK Ltd. This document is the Published version of a Published Work that appeared in final form in International Journal of Food Sciences and Nutrition. To access the final edited and published work see https://doi.org/10.1080/09637480903124333 |
Aparece en las colecciones: | Artículos: Tecnología de Alimentos, Nutrición y Bromatología |
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