Abstract of Effect of Cooking Temperature and Time Period on P
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Open Access | Fully Refereed | Peer Reviewed

ISSN: 2319-7064

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Research Paper | Food Science | India | Volume 6 Issue 1, January 2017

Effect of Cooking Temperature and Time Period on Phytochemical Content and in vitro Antioxidant and Anti-Inflammatory Activity of the Leaf Extracts of Typhonium trilobatum (A Less Focussed Edible Herbal Plant)

Swati Banerjee, Kamala Adak

- The effect of cooking temperature (100-180c) and contact time (10-30min) on the leaf extract of Typhonium trilobatum (Kharkol) was explored for phytochemical profile and in vitro antioxidant activity. The overall objective of this study was to assess th

Keywords: DPPH, ABTS, Phytochemicals, FRAP, Typhonium trilobatum

Edition: Volume 6 Issue 1, January 2017

Pages: 1540 - 1546

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How to Cite this Article?

Swati Banerjee, Kamala Adak, "Effect of Cooking Temperature and Time Period on Phytochemical Content and in vitro Antioxidant and Anti-Inflammatory Activity of the Leaf Extracts of Typhonium trilobatum (A Less Focussed Edible Herbal Plant)", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=ART20164457, Volume 6 Issue 1, January 2017, 1540 - 1546

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