TY - JOUR
T1 - Comparison between antioxidant activities of phenolic extracts from mexican peanuts, peanuts skins, nuts and pistachios
AU - Rosales-Martínez, Patricia
AU - Arellano-Cárdenas, Sofía
AU - Dorantes-Álvarez, Lidia
AU - García-Ochoa, Felipe
AU - López-Cortez, Ma del Socorro
PY - 2014
Y1 - 2014
N2 - 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.
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.
KW - Antioxidants
KW - Nuts
KW - Peanuts
KW - Pistachios
KW - Polyphenols
KW - Resveratrol
UR - http://www.scopus.com/inward/record.url?scp=84906343715&partnerID=8YFLogxK
M3 - Artículo
SN - 1870-249X
VL - 58
SP - 185
EP - 193
JO - Journal of the Mexican Chemical Society
JF - Journal of the Mexican Chemical Society
IS - 2
ER -