Comparison between antioxidant activities of phenolic extracts from mexican peanuts, peanuts skins, nuts and pistachios

Patricia Rosales-Martínez, Sofía Arellano-Cárdenas, Lidia Dorantes-Álvarez, Felipe García-Ochoa, Ma del Socorro López-Cortez

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7 Citations (Scopus)

Abstract

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 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, catechin, epicatechin and quercetin were identified in all samples. © 2014, Sociedad Química de México.
Original languageAmerican English
Pages (from-to)185-193
Number of pages165
JournalJournal of the Mexican Chemical Society
StatePublished - 1 Jan 2014

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Catechin
Skin
Antioxidants
Oilseeds
Quercetin
Cells
Chemical analysis
resveratrol

Cite this

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title = "Comparison between antioxidant activities of phenolic extracts from mexican peanuts, peanuts skins, nuts and pistachios",
abstract = "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 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, catechin, epicatechin and quercetin were identified in all samples. {\circledC} 2014, Sociedad Qu{\'i}mica de M{\'e}xico.",
author = "Patricia Rosales-Mart{\'i}nez and Sof{\'i}a Arellano-C{\'a}rdenas and Lidia Dorantes-{\'A}lvarez and Felipe Garc{\'i}a-Ochoa and L{\'o}pez-Cortez, {Ma del Socorro}",
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AU - Rosales-Martínez, Patricia

AU - Arellano-Cárdenas, Sofía

AU - Dorantes-Álvarez, Lidia

AU - García-Ochoa, Felipe

AU - López-Cortez, Ma del Socorro

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AB - 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 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, catechin, epicatechin and quercetin were identified in all samples. © 2014, Sociedad Química de México.

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