The effect of thermal cooking method on antioxidant content in orange and purple sweet potatoes / Nurin Izzaty Mohd Asri

• Main Author: Mohd Asri, Nurin Izzaty
• Format: Student Project
• Language: English
• Published: 2019
• Subjects: Laboratories. General works; Extraction (Chemistry); Antioxidants
• Online Access: http://ir.uitm.edu.my/id/eprint/42903/1/42903.pdf; http://ir.uitm.edu.my/id/eprint/42903/

The study was aimed to determine the effect of thermal cooking method on antioxidant content in orange and purple sweet potatoes (β-carotene, vitamin C, antioxidant activities and total phenolic content) of orange and purple sweet potatoes. The effect of fresh sweet potato and different thermal cook...