| Autor: |
SAEED, M. K., ZAHRA, N., ULLAH, N., SARWAR, A., SYED, Q., NAZ, S., NAZIR, N., AZIZ, T., ALOTAIBI, N. M., JALAL, R. S., SAMEEH, M. Y. |
| Předmět: |
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| Zdroj: |
Applied Ecology & Environmental Research; 2024, Vol. 22 Issue 2, p1495-1508, 14p |
| Abstrakt: |
Natural antioxidant use has increased as a consequence of consumer desire for natural and organic foods. Almonds (Prunus dulcis Mill. D.) are an important food item both nutritionally and medicinally. The health advantages attributed to these, and the value-added products developed from them have been linked to the antioxidant activities of phenolic compounds in nuts. The nutritional characteristics, total phenolic contents, and antioxidant activity of almond with brown skin and without skin were examined in the current study. The findings of the nutritional facts support the possibility of using almonds with brown skin in the food sector and they propose that almonds are a significant source of energy, protein, fiber, and lipid. The results of phenolic content of almond that of with skin ranged from 240.6±3.2-295.5±4.2 and without skin were ranged from 232.3±2.8-278.4±3.6 mg GAE/100 g. The inhibition of DPPH radical scavenging capacity varied over 37.60-65.09% of almond with skin and 28.83-45.51%, without skin at concentration of 5 mg/ml. The reducing power (absorbance 700 nm) increased as the concentration increase in all varieties however these activities were higher in skin almond of all varieties. This study showed that almonds are excellent sources of nutrients and antioxidants that have a potential for value addition and nutraceutical development. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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