Ethanol as a solvent and hot extraction technique preserved the antioxidant properties of tamarind (Tamarindus indica) seed
The influence of two extraction solvents (ethanol and acetone) and two extraction techniques i.e., hot extraction at 400C and cold extraction at 260C were investigated on the phenolic content and antioxidant activity of extracts from Tamarindus indica seed. The antioxidant activity of T. indica was...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Network for the Veterinarians of Bangladesh
2015-09-01
|
| Series: | Journal of Advanced Veterinary and Animal Research |
| Subjects: | |
| Online Access: | http://www.scopemed.org/fulltextpdf.php?mno=198113 |