Phenolic compounds and antioxidant activity of Pecan [Carya illinoinensis (Wangenh.) C. Koch] kernel cake extracts obtained by sequential extraction

The total phenolic and condensed tannin contents of different Pecan kernel cake extracts (ether, acetone, alcohol and distilled water) were estimated and their antioxidant activities were evaluated through ABTS, DPPH and ß-carotene/linoleic acid systems. Color variations of the Pecan kernel cake wer...

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מידע ביבליוגרפי

Principais autores:	Ana Cristina Pinheiro do Prado, Analu Monalise Aragão, Roseane Fett, Jane Mara Block
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	Consejo Superior de Investigaciones Científicas 2009-12-01
סדרה:	Grasas y Aceites
נושאים:	antioxidant activity carya illinoinensis oxidation pecan kernel cake phenolic compounds
גישה מקוונת:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/599
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!