Effect of roasting and boiling on secondary metabolite content and antioxidant activity of Pachira glabra germinated seeds

Effect of roasting and boiling on secondary metabolite content and antioxidant activity of Pachira glabra germinated seeds

Abstract Secondary metabolites are produced mainly by plants (fruits, seeds, and vegetables) and can contribute over 80% to the production of bioactive compounds. These metabolites are packed with biological activities in demand in the agri-food, pharmaceutical, and cosmetics industries. This study...

Full description

Saved in:
Bibliographic Details
Main Authors: Donald Sévérin Dangang Bossi, Jadomine Pola Wouenda, Ghislain Maffo Tazoho, Stéphano Tambo Téné, Maxime Merlin Djoufack Tonfack, François Zambou Ngoufack
Format: Article
Language:English
Published: Springer 2025-05-01
Series:Discover Food
Subjects:
Pachira glabra sprouted seeds
Heat treatment
Antinutrients
Phytochemical properties
Antioxidant properties
Online Access:https://doi.org/10.1007/s44187-025-00475-7
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://doi.org/10.1007/s44187-025-00475-7

Similar Items