Antioxidant activity of a Mediterranean food product: "fig syrup".

Clicks: 275
ID: 60418
2011
Article Quality & Performance Metrics
Overall Quality Improving Quality
0.0 /100
Combines engagement data with AI-assessed academic quality
AI Quality Assessment
Not analyzed
Abstract
In this work, the efficacy of fig syrup, a Mediterranean fig derivative, as a nutraceutical supplement, was demonstrated. Fig syrup is a fruit concentrate used as a common ingredient in the preparation of typical foods, and particularly in cakes. In vitro assays were performed to determine the amount of nutraceutical ingredients, such as phenolic compounds (3.92 mg equivalent of gallic acid per g) and flavonoids (0.35 mg equivalent of catechin per g), while HPLC analyses provided specific information about the composition of antioxidants in the syrup. Furthermore, total antioxidant activity, scavenging properties against DPPH and peroxyl radicals, and the anticholinesterase activity, clearly showed the efficacy of the syrup in preventing damage induced by free radicals and, thus, the applicability of this food derivative as a nutraceutical supplement.
Reference Key
puoci2011antioxidantnutrients Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Puoci, Francesco;Iemma, Francesca;Spizzirri, Umile G;Restuccia, Donatella;Pezzi, Vincenzo;Sirianni, Rosa;Manganaro, Lillo;Curcio, Manuela;Parisi, Ortensia I;Cirillo, Giuseppe;Picci, Nevio;
Journal Nutrients
Year 2011
DOI 10.3390/nu3030317
URL
Keywords
enzyme inhibition polyphenols antioxidants fig syrup fruits/vegetables analysis nutraceutical supplement

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.