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Research Paper | Food Science | India | Volume 6 Issue 1, January 2017 | Popularity: 6.6 / 10
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
DOI: https://www.doi.org/10.21275/ART20164457
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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/getabstract.php?paperid=ART20164457, DOI: https://www.doi.org/10.21275/ART20164457