Effect of hydrothermal processing on total polyphenolics and antioxidant potential of underutilized leafy vegetables, Boerhaavia diffusa and Portulaca oleracea

Asian Pacific Journal of Tropical Biomedicine

Volumn 4, Issue , 2014, Pages S468-S477

  Nagarani, Gunasekaran ^a   Abirami, Arumugam ^a   Nikitha, Prasad ^a   Siddhuraju, Perumal ^a  

^a BHARATHIAR UNIVERSITY   (India)

Author keywords

Antioxidant capacity; Boerhaavia diffusa; Boiling and bleaching; Green vegetables; Phenolics; Portulaca oleracea

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ACETONE; ALUMINUM CHLORIDE; CAROTENE; EDETIC ACID; FLAVONOID; HYDROXYL RADICAL; IRON; LINOLEIC ACID; NITRIC OXIDE; PHENOL DERIVATIVE; POLYPHENOL DERIVATIVE; SUPEROXIDE; TANNIN DERIVATIVE;

ABTS RADICAL SCAVENGING ASSAY; ARTICLE; BLEACHING; BOERHAVIA DIFFUSA; CHELATION; CONTROLLED STUDY; DPPH RADICAL SCAVENGING ASSAY; FOOD PROCESSING; HYDROTHERMAL PROCESSING; HYDROXYL RADICAL SCAVENGING ASSAY; IN VITRO STUDY; NONHUMAN; PORTULACA OLERACEA; PROCESSING; RAW FOOD;

ANIMALIA; BOERHAVIA DIFFUSA; PORTULACA OLERACEA;

EID: 84922632140     PISSN: 22211691     EISSN: None     Source Type: Journal    
DOI: 10.12980/APJTB.4.2014C1108     Document Type: Article

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