Effect of heat treatment on the antioxidant capacity of garlic

Effect of heat treatment on the antioxidant capacity of garlic

The determination of the antioxidant capacity of dry and wet-heated garlic, at 70, 100, and 121 C by 3 different methods, namely ferric reducing antioxidant power (FRAP) assay, improved ABTS radical cation decolourization assay, and DPPH free radical scavenging activity, together with the determina...

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Bibliographic Details
Main Author: Wiwat Wangcharoen
Format: Article
Language:English
Published: Maejo University 2009-01-01
Series:Maejo International Journal of Science and Technology
Subjects:
garlic
antioxidant capacity
heat treatment
Online Access:http://mijst.mju.ac.th/vol3/60-70.pdf

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