Effects of microwave heating on the antioxidant activities of tomato (Solanum lycopersicum)

Effects of microwave heating on the antioxidant activities of tomato (Solanum lycopersicum)

The aim of this study is to estimate phytochemical constituents and antioxidant activities of tomato slices treated by microwave heating. Two treatments time were applied, 30 and 300 s. Quantitative analyses of phenols, flavonoids, lycopene, followed by the evaluation of the antioxidant activity by...

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Bibliographic Details
Main Authors:	Boumendjel Mahieddine, Benabdallah Amina, Samar Mohamed Faouzi, Bouras Sana, Dalli Wided
Format:	Article
Language:	English
Published:	Elsevier 2018-12-01
Series:	Annals of Agricultural Sciences
Online Access:	http://www.sciencedirect.com/science/article/pii/S0570178318300253

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