Added dietary fiber reduces the antioxidant capacity of phenolic compounds extracted from tropical fruit

Added dietary fiber reduces the antioxidant capacity of phenolic compounds extracted from tropical fruit

The effect of dietary fiber (DF) from tropical fruits on the antioxidant capacity of phenolic compounds (PC) present in the same fruits was investigated. DF obtained from tropical fruits pulp (FDF) was incubated with methanolic extracts (ME) containing PC, at pH 2.5 and room temperature for 2 h. Th...

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Bibliographic Details
Main Authors: Ana Elena Quirós-Sauceda, Jesús Fernando Ayala-Zavala, Sonia Guadalupe Sáyago-Ayerdi, Rosabel Vélez-de La Rocha, Adriana Sañudo-Barajas, Gustavo Adolfo González-Aguilar
Format: Article
Language:English
Published: Julius Kühn-Institut 2014-10-01
Series:Journal of Applied Botany and Food Quality
Subjects:
phenolic compounds
dietary fiber
tropical fruits
bioaccesibility
Online Access:https://ojs.openagrar.de/index.php/JABFQ/article/view/2825

Internet

https://ojs.openagrar.de/index.php/JABFQ/article/view/2825

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