Nutritional, phytochemical and antioxidant evaluation and FT-IR analysis of freeze dried extracts of Ecballium elaterium fruit juice from three localities

This study was designed to investigate chemical composition, the total phenolic content, flavonoid content, antioxidant activity and to analyze through FT-IR spectroscopy method the freeze-dried extract of Ecballium elaterium fruit from three different localities. The highest level of phenolic a...

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Veröffentlicht in:	Ciência e Tecnologia de Alimentos
Hauptverfasser:	Samir FELHI, Hafedh HAJLAOUI, Marwa NCIR, Sana BAKARI, Naourez KTARI, Mongi SAOUDI, Néji GHARSALLAH, Adel KADRI
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016
Schlagworte:	Agrociencias
Online-Zugang:	https://www.redalyc.org/articulo.oa?id=395949545013
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