The Effects of Different Roasting Methods on the Phenolic Contents, Antioxidant Potential, and In Vitro Inhibitory Activities of Sacha Inchi Seeds

Roasted sacha inchi seeds are now commercialized as a health food product, but the influence of roasting methods on their proclaimed health effects has yet to be explored. This study investigated the total phenolic contents (TPCs), antioxidant potential, and inhibitory activities of raw and roasted...

Descripción completa

Detalles Bibliográficos
Autores principales: Kittibunchakul, Suwapat, Kemsawasd, Varongsiri, Hudthagosol, Chatrapa, Sanporkha, Promluck, Sapwarobol, Suwimol, Suttisansanee, Uthaiwan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670140/
https://www.ncbi.nlm.nih.gov/pubmed/38002234
http://dx.doi.org/10.3390/foods12224178

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670140/
https://www.ncbi.nlm.nih.gov/pubmed/38002234
http://dx.doi.org/10.3390/foods12224178

Ejemplares similares