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- W2078228496 abstract "The antioxidant properties of peeled, defatted and roasted apricot kernel flours were evaluated by determining radical scavenging power (RSP), anti-lipid peroxidative activity (ALPA), reducing power (RP), total phenolic content (TPC), assessed by DPPH test, β-carotene bleaching method, iron (III to II) reducing test and Folin method, respectively. Browning degree of the samples was also measured and found to increase almost linearly with the roasting time. Contrary to browning degree, RSP, RP and TPC did not increase linearly but showed a maximum for 10 min of roasting. Roasting reduced the ALPA values, thus unroasted sample showed the highest ALPA value. RSP, RP and TPC measurements of all samples, were in high correlation (at least, r = 0.92)." @default.
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- W2078228496 date "2007-01-01" @default.
- W2078228496 modified "2023-10-02" @default.
- W2078228496 title "Antioxidant properties of roasted apricot (Prunus armeniaca L.) kernel" @default.
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- W2078228496 doi "https://doi.org/10.1016/j.foodchem.2005.10.067" @default.
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