The effect of different roasting conditions on anthocyanin, total phenolic content, and antioxidant capacity of pomegranate peel / Nurin Adlina Mohd Zamrin, Siti Maisarah Abu Bakar and Muhammad Aidil Ibrahim
Pomegranate (Punica granatum L.) peel is a common agro-industrial waste, but high in phytochemicals such as hydrolyzable tannins, phenolics, flavonoids which includes anthocyanin, and other essential nutrients, making it a great natural source of antioxidants that may protect cells against oxidative...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | en |
| Published: |
Universiti Teknologi MARA, Negeri Sembilan
2024
|
| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/96504/1/96504.pdf https://ir.uitm.edu.my/id/eprint/96504/ https://journal.uitm.edu.my/ojs/index.php/JOA |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|