Can I read Effect of Cooking On Total Phenol, Total Flavonoids and DPPH Free Radical Scavenging Potential of on EtoBox?

Effect of Cooking On Total Phenol, Total Flavonoids and DPPH Free Radical Scavenging Potential of by bhaveaabha95 is a document available to read on EtoBox.

What is Effect of Cooking On Total Phenol, Total Flavonoids and DPPH Free Radical Scavenging Potential of about?

This study investigates the effect of cooking on the antioxidant properties of Plectranthus amboinicus, focusing on total phenolic and flavonoid content, as well as DPPH free radical scavenging activity. Results indicate that cooking significantly enhances these antioxidant properties, with cooked samples showing higher levels of total phenols (10 mg GAE/g) and flavonoids (12.6 mg QEAC/g) compared to raw samples. The findings suggest that consuming cooked P. amboinicus may provide greater health benefits du

Author

bhaveaabha95

Language

EN