Effects of different drying methods on extractable phenolic compounds and antioxidant properties from lemon myrtle dried leaves

Effects of different drying methods on extractable phenolic compounds and antioxidant properties from lemon myrtle dried leaves

Lemon myrtle (Backhousia citriodora) is one of the most commercially grown native herbs in Australia. This study aimed to evaluate the effects of different drying methods on phenolic compounds and antioxidant properties of lemon myrtle leaves to identify the most suitable drying conditions. The dryi...

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Bibliographic Details
Main Authors: Md Saifullah, Rebecca McCullum, Adam McCluskey, Quan Vuong
Format: Article
Language:English
Published: Elsevier 2019-12-01
Series:Heliyon
Subjects:
Food engineering
Food quality
Food processing
Thermal food processing
Food analysis
Bioactive compound
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844019367039

Internet

http://www.sciencedirect.com/science/article/pii/S2405844019367039

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