Assessment of the distribution of phenolic compounds and contribution to the antioxidant activity in Tunisian fig leaves, fruits, skins and pulps using mass spectrometry-based analysis-Reference-Cited by-同舟云学术

Assessment of the distribution of phenolic compounds and contribution to the antioxidant activity in Tunisian fig leaves, fruits, skins and pulps using mass spectrometry-based analysis

Published:2015 Issue:12 Volume:6 Page:3663-3677
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Ammar Sonda¹²³⁴⁵,del Mar Contreras María¹²³⁴⁵^ORCID,Belguith-Hadrich Olfa⁶⁷⁸⁹,Segura-Carretero Antonio¹²³⁴⁵,Bouaziz Mohamed⁶⁷⁸⁹

Affiliation:

1. Research and Development Functional Food Centre (CIDAF)

2. Bioregión Building

3. Health Science Technological Park

4. Granada

5. Spain

6. Laboratoire d’Électrochimie et Environnement

7. École Nationale d'Ingénieurs de Sfax BP “1173” 3038

8. Université de Sfax

9. Tunisia

Abstract

The qualitative and quantitative phenolic composition explains the differences in the antioxidant activity of fig leaves, fruits, pulps, and skins.

Funder

Universidad de Granada

Consejería de Economía, Innovación, Ciencia y Empleo, Junta de Andalucía

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2015/FO/C5FO00837A

Reference54 articles.

1. Maclura (Moraceae) wood from the Miocene of the Baja California Peninsula, Mexico: Fossil and biogeographic history of its closer allies

2. Total phenolic contents and free radical scavenging activity of certain Egyptian Ficus species leaf samples

3. Caprification modifies polyphenols but not cell wall concentrations in ripe figs

4. Effect of Drying of Figs (Ficus carica L.) on the Contents of Sugars, Organic Acids, and Phenolic Compounds

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