Phytochemical content and antioxidant activity of different fruit parts juices of three figs (Ficus carica L.) varieties grown in Tunisia
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- 作者：Arij Harzallah ; harzallaharij@yahoo.fr" class="auth_mail" title="E-mail the corresponding author ; Amira Mnari Bhouri ; Zahra Amri ; Hala Soltana ; Mohamed Hammami
- 关键词：TPC ; total polyphenols content ; TFC ; total flavonoids content ; TTC ; total tannins content ; TOPC ; total O-diphenols content ; TAC ; total anthocyanins content ; (DPPH) scavenging capacity ; 1 ; 1-diphenyl-2-picrylhydrazyl scavenging capacity assay ; RP ; reducing power assay ; PCA ; principal component analysis
- 刊名：Industrial Crops & Products
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：83
- 期：Complete
- 页码：255-267
- 全文大小：2242 K
文摘
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Phytochemical composition and antioxidant properties of peel, pulp and total fruit fig juices were evaluated.
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Effect of ripening stage on the phytochemical content levels of Tunisian figs was studied.
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Phytochemical composition of fig including phenols, flavonoids, ortho-diphenols, tannins and anthocyanins contents is influenced by the ripening stage and varieties of fig.
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Black peel juice acted as the greatest antioxidant.
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Fig peel would be a new potential source of natural antioxidant for food and pharmaceutical industries.