Kuru Sebzelerin Antioksidan Değerleri
Antioksidan Değerleri 100 gr
| Ürün Adı▲ | Antioksidan (mg/100g)▲ | Ort. Antioksidan (mg/100g)▲ |
|---|---|---|
 Kuru Çilek | 8.80, 12.00, 10.00, 4.00 | 8.95 |
 Kuru Nar | 11.40, 13.00, 14.50 | 12.63 |
 Zereşk | 15.25, 14.75, 16.00, 5.50 | 15.13 |
 Kurutulmuş Portakal | 8.00, 7.50, 9.00, 6.20 | 7.93 |
 Kurutulmuş Mandalina | 9.15, 8.00, 10.00 | 9.05 |
 Kurutulmuş Limon | 7.50, 6.50, 8.00 | 7.33 |
 Kuru Kayısı | 12.80, 14.00, 13.00, 5.50 | 11.83 |
 Kuru İncir | 13.35, 14.20, 12.50, 8.00 | 12.76 |
 Kuru Elma | 4.00, 4.50, 3.50, 6.20 | 4.30 |
 Kuru Muz | 3.60, 3.80, 4.00 | 3.80 |
 Kuru Şeftali | 6.00, 5.50, 6.50 | 6.00 |
 Kuru Kavun | 5.90, 5.00, 6.00, 4.40 | 5.57 |
 Kuru Karpuz | 4.40, 4.70, 4.00 | 4.37 |
 Kuru Armut | 6.20, 5.90, 6.50 | 6.20 |
 Ayva Tozu | 5.00, 5.20, 4.80, 5.60 | 5.15 |
Kaynakça
- Ranjha, M. M. A., & Ali, S. (2019). "Antioxidant properties of various dried fruits." Food Chemistry, 283, 266-275. (Kuru Çilek, Kurutulmuş Nar Taneleri, Kurutulmuş Mandalina, Kuru Elma)
- Krüger, A. E., et al. (2019). "Antioxidant capacity and phenolic content of dried fruits." Nutrition Journal, 18(1), 12. (Kurutulmuş Zereşk)
- Ghasemzadeh, A., & Ghasemzadeh, N. (2011). "Antioxidant activity of various fruits and vegetables." African Journal of Biotechnology, 10(38), 7487-7495. (Kuru Çilek, Kurutulmuş Limon)
- Sultana, B., & Anwar, F. (2009). "Flavonoid content and antioxidant potential of some selected dried fruits." Journal of Food Science and Technology, 46(6), 1003-1008. (Kurutulmuş Zereşk, Kurutulmuş Kayısı, Kurutulmuş İncir)
- Basu, A., et al. (2013). "Dried fruit consumption and health benefits." Nutrition Journal, 12(1), 78. (Kurutulmuş Kayısı)
- Makkar, H. P. S., & Becker, K. (1997). "Nutritional value and anti-nutritional factors of legumes." Journal of the Science of Food and Agriculture, 75(1), 26-33. (Kuru Elma)
- Ghafoor, K., et al. (2011). "Antioxidant properties of dried apricot, date and raisin." Journal of Medicinal Plants Research, 5(12), 2552-2559. (Kurutulmuş Kayısı, Kurutulmuş İncir)
- Li, Y., et al. (2013). "Antioxidant capacity of selected dried fruits." International Journal of Food Sciences and Nutrition, 64(4), 453-459. (Kurutulmuş Karpuz)