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...

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Bibliographic Details
Main Authors: Maher M. Al-Dabbas, Majd Moumneh, Hani J. Hamad, Mahmoud Abughoush, Balkees Abuawad, Bha’a Aldin Al-Nawasrah, Rawan Al-Jaloudi, Sehar Iqbal
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
okra
phenolic
DPPH
preservation
antioxidant activity
Online Access:https://www.mdpi.com/2304-8158/12/19/3711

Internet

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

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