Influence of Ripeness and Drying Process on the Polyphenols and Tocopherols of Pistacia vera L.
نویسندگان
چکیده
منابع مشابه
Influence of ripeness and drying process on the polyphenols and tocopherols of Pistacia vera L.
This paper highlights, for the first time, the changes in the phenolics fraction (anthocyanins, flavonoids and stilbenes) and tocopherols of unpeeled Pistacia vera L. var. bianca with ripening, and the effect of the sun-drying process. The total polyphenol levels in pistachios, measured as mg of Gallic Acid Equivalent (GAE), were: 201 +/- 10.1, 349 +/- 18.3 and 184.7 +/- 6.2 mg GAE/100 g DM in ...
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ژورنال
عنوان ژورنال: Molecules
سال: 2009
ISSN: 1420-3049
DOI: 10.3390/molecules14114358