Effects of Bromelain and Trypsin Hydrolysis on the Phytochemical Content, Antioxidant Activity, and Antibacterial Activity of Roasted Butterfly Pea Seeds

Effects of Bromelain and Trypsin Hydrolysis on the Phytochemical Content, Antioxidant Activity, and Antibacterial Activity of Roasted Butterfly Pea Seeds

Butterfly pea (<i>Clitoria ternatea</i> L.) is a traditional medicinal and edible herb, whose health-promoting benefits have been attributed to its phenolic constituents. In this study, the effects of enzymatic hydrolysis on total phenolic content (TPC) and total flavonoid content (TFC),...

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Bibliographic Details
Main Authors: Kah-Yaw Ee, Li-Ying Khoo, Wen-Jie Ng, Fai-Chu Wong, Tsun-Thai Chai
Format: Article
Language:English
Published: MDPI AG 2019-08-01
Series:Processes
Subjects:
roasted butterfly pea
enzymatic hydrolysis
phenolic compounds
antioxidant activity
antibacterial activity
Online Access:https://www.mdpi.com/2227-9717/7/8/534

Internet

https://www.mdpi.com/2227-9717/7/8/534

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