Effect of roasting on the chemical composition, functional characterisation and antioxidant activities of three varieties of marble vine (Dioclea reflexa): An underutilised plant

Marble vine (Dioclea reflexa) seeds were roasted using the conditions in runs generated from Response Surface Methodology with temperature ranging from 110 to 200 °C and time (10–40 min). Proximate composition, antioxidant activities (DPPH, ABTS, FRAP, metal chelation OH and Lipid peroxidation) and...

Descripción completa

Detalles Bibliográficos
Autores principales: Ajatta, Mary A., Akinola, Stephen A., Osundahunsi, Oluwatooyin F., Omoba, Olufumilayo S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8176299/
https://www.ncbi.nlm.nih.gov/pubmed/34136686
http://dx.doi.org/10.1016/j.heliyon.2021.e07107

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8176299/
https://www.ncbi.nlm.nih.gov/pubmed/34136686
http://dx.doi.org/10.1016/j.heliyon.2021.e07107

Ejemplares similares