Influence of different drying methods on antioxidant activity, total phenol, and phenolic compounds...
Influence of different drying methods on antioxidant activity, total phenol, and phenolic compounds of myrtle (Myrtus communis L.) fruits
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English
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The antioxidant activity increased from 25.43% to 83.55% when dried at room temperature. Methanolic extracts of the all dried berries showed strong antioxidant activity against DPPH radicals in comparison to fresh samples. The highest total phenolics (135.07 mg/100 g) were detected in microwave‐dried fruit, and followed by (115.63 mg/100 g) in samp...
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Influence of different drying methods on antioxidant activity, total phenol, and phenolic compounds of myrtle (Myrtus communis L.) fruits
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TN_cdi_proquest_miscellaneous_2524318434
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_2524318434
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ISSN
0145-8892
E-ISSN
1745-4549
DOI
10.1111/jfpp.15308
