Comparison Between Antioxidant Activities of Phenolic Extracts from Mexican Peanuts, Peanuts Skins, Nuts and Pistachios
Keywords:Peanuts, antioxidants, nuts, pistachios, polyphenols, resveratrol
AbstractRecently, 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.
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