Antioxidant activity and phenolic content of raw and blanched Amaranthus species
The study was aimed to determine the antioxidant activity (total antioxidant and free radical-scavenging activities) and total phenolic content of Amaranthus sp. The effects of different blanching times (10 and 15 min) on antioxidant activity and phenolic content were also studied. Four types of Ama...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2006
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/39994/1/Antioxidant%20activity%20and%20phenolic%20content%20of%20raw%20and%20blanched%20Amaranthus%20species.pdf |