Phenolic compositions and antioxidant activities of Maya nut (Brosimum alicastrum): Comparison with commercial nuts

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dc.contributor.authorOzer, Hatice Kubra
dc.date.accessioned2021-11-01T14:58:24Z
dc.date.available2021-11-01T14:58:24Z
dc.date.issued2017
dc.department[Belirlenecek]
dc.description.abstractThe 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.
dc.description.sponsorshipMinistry of National Education, TurkeyMinistry of National Education - Turkeyen_US
dc.description.sponsorshipThe author acknowledges The Ministry of National Education, Turkey, for financial assistance.en_US
dc.identifier.doi10.1080/10942912.2016.1252389
dc.identifier.endpage2781en_US
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue11en_US
dc.identifier.startpage2772en_US
dc.identifier.urihttps://doi.org/10.1080/10942912.2016.1252389
dc.identifier.urihttps://hdl.handle.net/11491/6629
dc.identifier.volume20en_US
dc.identifier.wosWOS:000411513500032
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.institutionauthor[Belirlenecek]
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofInternational Journal Of Food Properties
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAntioxidant activityen_US
dc.subjectMaya nuten_US
dc.subjectNutsen_US
dc.subjectPhenolicsen_US
dc.subjectPolyphenolsen_US
dc.subjectTotal phenolic contenten_US
dc.titlePhenolic compositions and antioxidant activities of Maya nut (Brosimum alicastrum): Comparison with commercial nuts
dc.typeArticle

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