Effects of conventional cooking techniques on the in vitro antioxidant property and total phenolic content of wooly joint prickly pear (Nopalea cochenillifera (Linn.) Salm-Dyck)

• المؤلفون الرئيسيون: Salarda, Neil Aldrich Mamitag, Aldas, Alyson Kathleen Nazarrea
• التنسيق: text
• اللغة: English
• منشور في: Animo Repository 2023
• الموضوعات: Nopalea cochinellifera; Phenols; Biochemistry
• الوصول للمادة أونلاين: https://animorepository.dlsu.edu.ph/etdb_chem/4; https://animorepository.dlsu.edu.ph/cgi/viewcontent.cgi?article=1006&context=etdb_chem
• المؤسسة: De La Salle University

There have been efforts in investigating natural products for their antioxidant properties and the compounds responsible for such biological activity in order to combat diseases as a result of oxidative stress. As such, the present study determined the antioxidant activity, total phenolic content an...