| dc.contributor.author | Ozer, Hatice Kubra | |
| dc.date.accessioned | 2021-11-01T14:58:24Z | |
| dc.date.available | 2021-11-01T14:58:24Z | |
| dc.date.issued | 2017 | |
| dc.identifier.issn | 1094-2912 | |
| dc.identifier.issn | 1532-2386 | |
| dc.identifier.uri | https://doi.org/10.1080/10942912.2016.1252389 | |
| dc.identifier.uri | https://hdl.handle.net/11491/6629 | |
| dc.description.abstract | The goal of the present study was to investigate the antioxidant activity and total phenolic content (TPC) of Maya nut (Brosimum alicastrum) in comparison with commercially available nuts (i.e. walnut, almond, and peanut). Results indicated that Maya nut had the highest TPCs among these nuts. Maya nut also possessed strong 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and 2.2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) scavenging activities and ferric reducing antioxidant power (FRAP) (p < 0.05) as compared to walnut, almond, and peanut. Five phenolic acids (gallic acid, p-hydroxybenzoic acid, vanillic acid, caffeic acid, and p-coumaric acid) and one flavonoid ((-)-epicatechin) were identified and the phenolic content ranged from 6.5 to 326.2 mu g/g. | en_US |
| dc.description.sponsorship | Ministry of National Education, TurkeyMinistry of National Education - Turkey | en_US |
| dc.description.sponsorship | The author acknowledges The Ministry of National Education, Turkey, for financial assistance. | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | Taylor & Francis Inc | en_US |
| dc.relation.ispartof | International Journal Of Food Properties | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Antioxidant activity | en_US |
| dc.subject | Maya nut | en_US |
| dc.subject | Nuts | en_US |
| dc.subject | Phenolics | en_US |
| dc.subject | Polyphenols | en_US |
| dc.subject | Total phenolic content | en_US |
| dc.title | Phenolic compositions and antioxidant activities of Maya nut (Brosimum alicastrum): Comparison with commercial nuts | en_US |
| dc.type | article | en_US |
| dc.department | [Belirlenecek] | en_US |
| dc.identifier.volume | 20 | en_US |
| dc.identifier.issue | 11 | en_US |
| dc.identifier.startpage | 2772 | en_US |
| dc.identifier.endpage | 2781 | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.department-temp | [Ozer, Hatice Kubra] Clemson Univ, Dept Food Nutr & Packaging Sci, Clemson, SC USA | en_US |
| dc.contributor.institutionauthor | [Belirlenecek] | |
| dc.identifier.doi | 10.1080/10942912.2016.1252389 | |
| dc.description.wospublicationid | WOS:000411513500032 | en_US |
