Dehbi et al., 2013 - Google Patents
Effect of phenolic compounds and betalain pigments on the antioxidant capacity of Moroccan prickly pear juicesDehbi et al., 2013
View PDF- Document ID
- 7221289340823513269
- Author
- Dehbi F
- Hasib A
- Bouaziz M
- Ouatmane A
- Elbatal H
- Jaouad A
- Sayadi S
- Publication year
- Publication venue
- Nature & Technology
External Links
Snippet
Juices of nine prickly pears cultivars (Opuntia ficus-indica L.) were characterized in terms of phenolics and betalains pigment content. The antioxidant activity of juice was tested by means of two different methods: the 2, 2-diphenyl-1 picrylhydrazyl (DPPH) methods, and the …
- 230000003078 antioxidant 0 title abstract description 38
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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