Effect of hydrothermal processing on total polyphenolics and antioxidant potential of underutilized leafy vegetables, Boerhaavia diffusa and Portulaca oleracea

Effect of hydrothermal processing on total polyphenolics and antioxidant potential of underutilized leafy vegetables, Boerhaavia diffusa and Portulaca oleracea

Objective: To investigate the effect of different processing methods on antioxidant properties of acetone extract of aerial parts from Boerhaavia diffusa and Portulaca oleracea. Methods: The total phenolic and flavonoid contents were determined by Folin-Ciocalteau and aluminum chloride method, respec...

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Bibliographic Details
Main Authors: Gunasekaran Nagarani, Arumugam Abirami, Prasad Nikitha, Perumal Siddhuraju
Format: Article
Language:English
Published: Wolters Kluwer Medknow Publications 2014-05-01
Series:Asian Pacific Journal of Tropical Biomedicine
Subjects:
Boerhaavia diffusa
Portulaca oleracea
Green vegetables
Boiling and bleaching
Phenolics
Antioxidant capacity.
Online Access:http://www.sciencedirect.com/science/article/pii/S2221169115303129

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http://www.sciencedirect.com/science/article/pii/S2221169115303129

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