THE EFFECT OF DIFFERENT ROASTING CONDITIONS ON ANTHOCYANIN, TOTAL PHENOLIC CONTENT, AND ANTIOXIDANT CAPACITY OF POMEGRANATE PEEL
Pomegranate (Punica granatumL.) peel is a common agro-industrial waste, but high in phytochemicals such as hydrolyzabletannins, phenolics, flavonoids which includes anthocyanin,and otheressential nutrients, making it a great natural source of antioxidants thatmay protect cells against oxidative dama...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Teknologi MARA, Negeri Sembilan
2024-04-01
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| Series: | Journal of Academia |
| Subjects: | |
| Online Access: | https://journal.uitm.edu.my/ojs/index.php/JOA/article/view/5112 |
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