The Effects of Different Roasting Methods on the Phenolic Contents, Antioxidant Potential, and In Vitro Inhibitory Activities of Sacha Inchi Seeds

The Effects of Different Roasting Methods on the Phenolic Contents, Antioxidant Potential, and In Vitro Inhibitory Activities of Sacha Inchi Seeds

Roasted sacha inchi seeds are now commercialized as a health food product, but the influence of roasting methods on their proclaimed health effects has yet to be explored. This study investigated the total phenolic contents (TPCs), antioxidant potential, and inhibitory activities of raw and roasted...

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Bibliographic Details
Main Authors: Suwapat Kittibunchakul, Varongsiri Kemsawasd, Chatrapa Hudthagosol, Promluck Sanporkha, Suwimol Sapwarobol, Uthaiwan Suttisansanee
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Foods
Subjects:
<i>Plukenetia volubilis</i>
bioactive compounds
antioxidant activity
enzyme inhibition
glycation
non-communicable diseases
Online Access:https://www.mdpi.com/2304-8158/12/22/4178

Internet

https://www.mdpi.com/2304-8158/12/22/4178

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