Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic

OBJECTIVE: To investigate the effect of cooking temperature and time on the total phenolic content, total flavonoid content and antioxidant activity of aqueous and ethanolic extracts of garlic. RESULTS: The mean total phenolic content of fresh garlic were 303.07 ± 6.58 mg gallic acid equivalent per...

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Detalles Bibliográficos
Autores principales: Alide, Thandiwe, Wangila, Phanice, Kiprop, Ambrose
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2020
Materias:
Research Note
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7734758/
https://www.ncbi.nlm.nih.gov/pubmed/33317599
http://dx.doi.org/10.1186/s13104-020-05404-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7734758/
https://www.ncbi.nlm.nih.gov/pubmed/33317599
http://dx.doi.org/10.1186/s13104-020-05404-8

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