Effect of boiling and stir frying on total phenolics, carotenoids and radical scavenging activity of pumpkin (Cucurbita moschato)
Effect of various cooking methods on antioxidant content and radical scavenging activity of pumpkin was evaluated. Pumpkin (Cucurbita moschata) was boiled and stir-fried for 2, 4 and 6 minutes respectively. Beta-carotene and lycopene were determined using HPLC and total phenolics measured using Foli...
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| Pengarang-pengarang Utama: | , , , |
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| Format: | Artikel |
| Bahasa: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2009
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| Capaian Atas Talian: | http://psasir.upm.edu.my/14207/ http://psasir.upm.edu.my/14207/ http://psasir.upm.edu.my/14207/1/14207.pdf |
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