Effects of processing techniques on the glucosinolate and isothiocyanate content of malunggay (moringa oleifera) and determination of its antioxidant activity

Effects of processing techniques on the glucosinolate and isothiocyanate content of malunggay (moringa oleifera) and determination of its antioxidant activity

Glucosinolate (GSL) and isothiocyanate (ITC) are biologically active compounds of malunggay (Moringa oleifera), known for their chemotherapeutic potential. This research determined the effect of boiling, steaming, blanching, microwaving, and stir-frying on the glucosinolate and isothiocyanate concen...

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Bibliographic Details
Main Authors: Yu Oh, Cayla Beatrice R., Comia, Adrian Klein T.
Format: text
Language:English
Published: Animo Repository 2024
Subjects:
Moringa oleifera
Glucosinolates
Biochemistry
Online Access:https://animorepository.dlsu.edu.ph/etdb_chem/40
https://animorepository.dlsu.edu.ph/context/etdb_chem/article/1050/viewcontent/2023_YuOh_Comia_Effects_of_processing_techniques_on_the_glucosinolate_Full_text.pdf
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Institution: De La Salle University
Language: English

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https://animorepository.dlsu.edu.ph/etdb_chem/40
https://animorepository.dlsu.edu.ph/context/etdb_chem/article/1050/viewcontent/2023_YuOh_Comia_Effects_of_processing_techniques_on_the_glucosinolate_Full_text.pdf

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