Nutritional and functional compounds and antioxidant activity of edible and non-edible fruit part of brebas and figs (Ficus carica L.) among different varieties

Author:

Teruel-Andreu Candela,Sendra Esther,Hernández Francisca,Cano-Lamadrid MarinaORCID

Publisher

Elsevier BV

Subject

Horticulture

Reference29 articles.

1. Fig “Ficus carica L.” and its by-products: a decade evidence of their health-promoting benefits towards the development of novel food formulations;Ayuso;Trends Food Sci. Technol.,2022

2. Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques;Backes;Food Res. Int.,2018

3. Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration;Benzie,1999

4. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT Food Sci. Technol.,1995

5. Polyphenol composition of peel and pulp of two Italian fresh fig fruits cultivars (Ficus carica L.);del;Eur. Food Res. Technol.,2008

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