A Comparative Analysis of Different Varietal of Fresh and Dried Figs by In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Activities

A Comparative Analysis of Different Varietal of Fresh and Dried Figs by In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Activities

Varietal and sun-drying effects on phenolic compounds and their antioxidant activity were investigated during the in vitro gastrointestinal digestion of fresh and dried figs. The total phenolic compounds (phenolic, flavonoids, and proanthocyanidin) and their antioxidant activity (ferric reducing pow...

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Bibliographic Details
Main Authors: Kehal Farida, Chemache Loucif, Chaalal Makhlouf, Benbraham Meriem, Capanoglu Esra, Barkat Malika
Format: Article
Language:English
Published: Sciendo 2021-06-01
Series:Acta Universitatis Cibiniensis. Series E: Food Technology
Subjects:
in vitro gastrointestinal digestion
figs
phenolic compounds
antioxidant activity
varietal effect
sun-drying effect
Online Access:https://doi.org/10.2478/aucft-2021-0002

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