Nutritional, phytochemical and antioxidant evaluation and FT-IR analysis of freeze dried extracts of Ecballium elaterium fruit juice from three localities

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dc.creatorSamir FELHI
dc.creatorHafedh HAJLAOUI
dc.creatorMarwa NCIR
dc.creatorSana BAKARI
dc.creatorNaourez KTARI
dc.creatorMongi SAOUDI
dc.creatorNéji GHARSALLAH
dc.creatorAdel KADRI
dc.date2016
dc.date.accessioned2026-07-07T04:19:01Z
dc.descriptionThis study was designed to investigate chemical composition, the total phenolic content, flavonoid content, antioxidant activity and to analyze through FT-IR spectroscopy method the freeze-dried extract of Ecballium elaterium fruit from three different localities. The highest level of phenolic and flavonoid contents was recorded for the fruit juice from the Cap-Bon region, with 106.4 ± 0.4 mg GAE/g and 6.5 ± 0.2 mg QE/g, respectively. Antioxidant activity varied in dose-dependent manner with IC 50 values for DPPH scavenging of the freeze-dried fruit juice extracts from Cap-Bon, Kef and Sidi Bouzid were 38.6 ± 0.2, 50.1 ± 0.7, and 50.7 ± 0.2 μg/mL, respectively. The results from the FRAP test showed that the freeze-dried extracts of Cap-Bon exhibited potent activity, followed by those from Kef and Sidi Bouzid. Similar trend were revealed for ABTS •+ test, with the fruit juice extract from Cap-Bon (IC 50 = 0.6 ± 0.0 mg/mL). Furthermore, a good positive correlation was observed between the total phenols and three assays, especially DPPH. The freeze-dried extracts of fruit juice from Cap-Bon showed strong ability to act as antioxidants and can be considered as promising natural source of bioactive compounds. FT-IR analysis of each freeze-dried extract confirmed its richness on polyphenols and biological active functional groups.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395949545013
dc.identifier.urihttp://hdl.handle.net/123456789/457602
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.4 Vol.36
dc.subjectAgrociencias
dc.titleNutritional, phytochemical and antioxidant evaluation and FT-IR analysis of freeze dried extracts of Ecballium elaterium fruit juice from three localities
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos