Impact of Processing and Preservation Methods and Storage on Total Phenolics, Flavonoids, and Antioxidant Activities of Okra (<i>Abelmoschus esculentus</i> L.)

Impact of Processing and Preservation Methods and Storage on Total Phenolics, Flavonoids, and Antioxidant Activities of Okra (<i>Abelmoschus esculentus</i> L.)

Very few studies have thus far evaluated the impact of various processing and preservation techniques (blanching, frying, freezing, dehydration, and sun drying) on the levels of total phenolics, flavonoids, and antioxidant activities of okra. The primary objective of this study was to evaluate the e...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριοι συγγραφείς: Maher M. Al-Dabbas, Majd Moumneh, Hani J. Hamad, Mahmoud Abughoush, Balkees Abuawad, Bha’a Aldin Al-Nawasrah, Rawan Al-Jaloudi, Sehar Iqbal
Μορφή: Άρθρο
Γλώσσα:English
Έκδοση: MDPI AG 2023-10-01
Σειρά:Foods
Θέματα:
okra
phenolic
DPPH
preservation
antioxidant activity
Διαθέσιμο Online:https://www.mdpi.com/2304-8158/12/19/3711

Διαδίκτυο

https://www.mdpi.com/2304-8158/12/19/3711

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