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Nutritional, phytochemical and antioxidant evaluation and FT-IR analysis of freeze dried extracts of Ecballium elaterium fruit juice from three localities Ciênc. Tecnol. Aliment.
FELHI,Samir; HAJLAOUI,Hafedh; NCIR,Marwa; BAKARI,Sana; KTARI,Naourez; SAOUDI,Mongi; GHARSALLAH,Néji; KADRI,Adel.
Abstract 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 and flavonoid contents was recorded for the fruit juice from the Cap-Bon region, with 106.4 ± 0.4 mg GAE/g and 6.5 ± 0.2 mg QE/g, respectively. Antioxidant activity varied in dose-dependent manner with IC50 values for DPPH scavenging of the freeze-dried fruit juice extracts from Cap-Bon, Kef and Sidi Bouzid were 38.6 ± 0.2, 50.1 ± 0.7, and 50.7 ± 0.2 µg/mL, respectively. The results from the FRAP test showed that the freeze-dried extracts of Cap-Bon...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ecballium elaterium; Chemical composition; Antioxidant; FT-IR analysis.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400646
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