Impact of Processing and Preservation Methods and Storage on Total Phenolics, Flavonoids, and Antioxidant Activities of Okra (Abelmoschus esculentus L.)

Very few studies have thus far evaluated the impact of various processing and preservation techniques (blanching, frying, freezing, dehydration, and sun drying) on the levels of total phenolics, flavonoids, and antioxidant activities of okra. The primary objective of this study was to evaluate the e...

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Detalles Bibliográficos
Autores principales: Al-Dabbas, Maher M., Moumneh, Majd, Hamad, Hani J., Abughoush, Mahmoud, Abuawad, Balkees, Al-Nawasrah, Bha’a Aldin, Al-Jaloudi, Rawan, Iqbal, Sehar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10573059/
https://www.ncbi.nlm.nih.gov/pubmed/37835364
http://dx.doi.org/10.3390/foods12193711

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10573059/
https://www.ncbi.nlm.nih.gov/pubmed/37835364
http://dx.doi.org/10.3390/foods12193711

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