Radicals and antioxidants updating a personal view
The interest in studying unexplored species of fruits and their parts, such as peels and seeds, has increased in recent years because they are rich in phenolic compounds, flavonoids, anthocyanins, vitamins, minerals, and other bioactive compounds that are capable of neutralizing free radicals [3–5].Moreover, fruits have essential polyunsaturated fatty acids (PUFAs), such as linoleic acid (LA, 18:2n-6) and alpha-linolenic acid (LNA, 18:3n-3) that are considered essential because they cannot be synthesized by the human body and must be supplied through the diet .The split ratio was 1 : 80 and 2 μL of the samples was injected in triplicate.The detector and injection port were set at 240°C and the column was set at 185°C for 7.5 min.
The results were expressed as µmol Trolox equivalents (TE)/g FW using the calibration curve ( (20 mmol/L) solutions at 10 : 1 : 1, respectively.
An aliquot (50 g) was then homogenized with 50 m L of solvent (70% ethanol acidified to p H 2.0 with 0.1% HCl) for 2 min.
The volume was adjusted to 200 m L in a volumetric flask using the solvent, covered with parafilm, and stored at 4°C for 12 h.
dulcis pulp and peels had the highest TPC (518.18 mg GAE/100 g) and TF (76.54 mg EQ/g).
Phenolic compounds responsible for antioxidant capacity of fruits were gallic acid, ellagic acid, kaempferol, and epicatechin. dulcis seed showed the highest level of the essential fatty acid omega-3 (3985.95 mg/100 g).