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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
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Research Paper, Food Science, Indonesia, Volume 8 Issue 1, January 2019
Pages: 416 - 418Some Physiological Characteristics and Bioactive Compounds of Sweet Potato Leaves
Siti Nurdjanah | Neti Yuliana | Otik Nawansih | Ratna Dewi [6] | Nanti Musita