Effect of Cooking Temperature and Time Period on Phytochemical Content and in vitro Antioxidant and Anti-Inflammatory Activity of the Leaf Extracts of Typhonium trilobatum (A Less Focussed Edible Herbal Plant)

Journal: International Journal of Science and Research (IJSR) (Vol.6, No. 1)

Publication Date: 2017-01-05

Authors : Swati Banerjee; Kamala Adak;

Page : 1540-1546

Keywords : DPPH; ABTS; Phytochemicals; FRAP; Typhonium trilobatum;

Source : Download Find it from : Google Scholar

Abstract

- The effect of cooking temperature (100-180c) and contact time (10-30min) on the leaf extract of Typhonium trilobatum (Kharkol) was explored for phytochemical profile and in vitro antioxidant activity. The overall objective of this study was to assess th

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Effect of Cooking Temperature and Time Period on Phytochemical Content and in vitro Antioxidant and Anti-Inflammatory Activity of the Leaf Extracts of Typhonium trilobatum (A Less Focussed Edible Herbal Plant)

Abstract

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