publication . Article . Other literature type . 2018

Total Phenolic Contents and Antioxidant Variations in Raw and Cooked Dried Fruit of Xylopia aethiopica

Babatunde Joseph Oso; Adenike Temidayo Oladiji;
Open Access English
  • Published: 02 Oct 2018 Journal: International Annals of Science (issn: 2456-7132, eissn: 2456-7132, Copyright policy)
  • Publisher: AIJR Publisher
Abstract
<jats:p>Most plant products undergo one or more different thermal processes before consumption despite the claims that cooking fruits and vegetables could have detrimental effects on the beneficial properties of the plants. This work investigated the changes in antioxidant status occurring in dried fruit of Xylopia aethiopica subjected to cooking at different temperatures. The analyses were performed on both raw and boiled samples to assess the total phenolic contents (TPCs) and the antioxidant potential through reduction of ferric chloride salt and bleaching of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. The data obtained were subjected to analysis of varianc...
Subjects
Medical Subject Headings: food and beverages
free text keywords: Xylopia aethiopica, total phenolic contents, antioxidant capacity, temperature, Scavenging, Chemistry, Ferric, medicine.drug, medicine, Aqueous solution, Food quality, Antioxidant, medicine.medical_treatment, DPPH, chemistry.chemical_compound, Xylopia, biology.organism_classification, biology, Food science
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publication . Article . Other literature type . 2018

Total Phenolic Contents and Antioxidant Variations in Raw and Cooked Dried Fruit of Xylopia aethiopica

Babatunde Joseph Oso; Adenike Temidayo Oladiji;