International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Since Year 2012 | Open Access | Double Blind 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


Abstract: - 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


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), Volume 6 Issue 1, January 2017, pp. 1540-1546, https://www.ijsr.net/get_abstract.php?paper_id=ART20164457

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