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

How to Cite?: 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)", Volume 6 Issue 1, January 2017, International Journal of Science and Research (IJSR), Pages: 1540-1546, https://www.ijsr.net/getabstract.php?paperid=ART20164457, DOI: https://dx.doi.org/10.21275/ART20164457