Alteration of starch hydrolyzing enzyme inhibitory properties, antioxidant activities, and phenolic profile of clove buds (Syzygium aromaticum L.) by cooking duration

This study assessed the effect of cooking duration on starch hydrolyzing enzyme (α‐amylase and α‐glucosidase) activities, antioxidant (1,1‐diphenyl‐2 picrylhydrazyl [DPPH*], hydroxyl [OH*] radicals scavenging abilities and reducing power) properties, and phenolic profile of clove buds. Clove buds (r...

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Detalles Bibliográficos
Autores principales: Adefegha, Stephen A., Oboh, Ganiyu, Oyeleye, Sunday I., Osunmo, Kolawole
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4779486/
https://www.ncbi.nlm.nih.gov/pubmed/27004114
http://dx.doi.org/10.1002/fsn3.284

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4779486/
https://www.ncbi.nlm.nih.gov/pubmed/27004114
http://dx.doi.org/10.1002/fsn3.284

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