Phytochemical screening and antioxidant activity of raw and blanched ulam raja (cosmos caudatus) and selom (oenanthe javanica) / Nor Afifah Ahmad Shakir

• Main Author: Ahmad Shakir, Nor Afifah
• Format: Student Project
• Language: English
• Published: 2019
• Subjects: Laboratories. General works; Organic chemistry; Oxidation
• Online Access: http://ir.uitm.edu.my/id/eprint/42702/1/42702.pdf; http://ir.uitm.edu.my/id/eprint/42702/

Malaysians love to eat their “ulam” (especially ulam raja and selom) either raw or blanched with boiling water. Nevertheless, blanching the “ulam” might destroy some nutrients in them such as antioxidant content, phenolic content, beta-carotene content, and vitamin C content. The objective of this r...