Physicochemical characterization, antioxidant capacity, total phenolic and proanthocyanidin content of flours prepared from pequi (Caryocar brasilense Camb.) fruit by-products.
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DOI: 10.1016/j.foodchem.2017.01.027
Abstract: The potential of pequi by-products as substrates for the production of flours rich in antioxidant dietary fibers was evaluated. Dietary fiber contents ranged from 39.8 to 43.3g/100g with pectic polysaccharide fraction constituted of rhamnogalacturonans and… read more here.
Keywords: phenolic proanthocyanidin; total phenolic; antioxidant capacity; capacity total ... See more keywords