نمایش مختصر رکورد

dc.contributor.authorFeizy, Javaden_US
dc.contributor.authorJahani, Moslemen_US
dc.contributor.authorAhmadi, Simaen_US
dc.date.accessioned1399-07-08T17:21:14Zfa_IR
dc.date.accessioned2020-09-29T17:21:14Z
dc.date.available1399-07-08T17:21:14Zfa_IR
dc.date.available2020-09-29T17:21:14Z
dc.date.issued2020-06-01en_US
dc.date.issued1399-03-12fa_IR
dc.date.submitted2020-02-15en_US
dc.date.submitted1398-11-26fa_IR
dc.identifier.citationFeizy, Javad, Jahani, Moslem, Ahmadi, Sima. (2020). Antioxidant activity and mineral content of watermelon peel. Journal of Food and Bioprocess Engineering, 3(1), 35-40. doi: 10.22059/jfabe.2020.75811en_US
dc.identifier.issn2676-3494
dc.identifier.urihttps://dx.doi.org/10.22059/jfabe.2020.75811
dc.identifier.urihttps://jfabe.ut.ac.ir/article_75811.html
dc.identifier.urihttps://iranjournals.nlai.ir/handle/123456789/18983
dc.description.abstractBoth synthetic and natural antioxidants are using in the food industries. The evaluation of the former showed its potential carcinogenic effects. So, different studies focused on natural materials as the rich source of antioxidant compounds. The aim of the present study was to evaluate some chemical properties of watermelon peel (WMP). So the minerals content, physicochemical parameters, antioxidant activity, total phenolic content, crude protein, fat, fiber, and ash determined in the WMP sample. The results showed that, watermelon peels contain protein (6.77 g/100g), fat (0.92 g/100g), ash (13.2 g/100g), fiber (24  g/100g), sodium (53.59 mg/100g), potassium (2074 mg/100g), calcium (468 mg/100g), copper (0.59 mg/100g), iron (12.08 mg/100g), magnesium (164.48 mg/100g), zinc (0.91 mg/100g) and phosphorus (107 mg/100g). It also indicates a significant free radical scavenging activity (IC<sub>50</sub> of 147.30 mg/kg) and total phenolic content (2.47 g/100g). Finally, the WMP can consider as a good source of natural polyphenols, antioxidants and minerals.en_US
dc.format.extent536
dc.format.mimetypeapplication/pdf
dc.languageEnglish
dc.language.isoen_US
dc.publisherUniversity of Tehranen_US
dc.relation.ispartofJournal of Food and Bioprocess Engineeringen_US
dc.relation.isversionofhttps://dx.doi.org/10.22059/jfabe.2020.75811
dc.subjectWatermelon peelen_US
dc.subjectAtomic Absorption Spectroscopyen_US
dc.subjectPhysicochemicalen_US
dc.subjectAntioxidant activityen_US
dc.subjectMineralen_US
dc.titleAntioxidant activity and mineral content of watermelon peelen_US
dc.typeTexten_US
dc.typeOriginal researchen_US
dc.contributor.departmentDepartment of Food Quality Control and Safety, Research Institute of Food Science and Technology (RIFST), Mashhad, Iranen_US
dc.contributor.departmentDepartment of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iranen_US
dc.contributor.departmentDepartment of Food Quality Control and Safety, Research Institute of Food Science and Technology (RIFST), Mashhad, Iranen_US
dc.citation.volume3
dc.citation.issue1
dc.citation.spage35
dc.citation.epage40
nlai.contributor.orcid0000-0003-1920-6781
nlai.contributor.orcid0000-0002-6135-7068


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