Lasano, Nur Fatimah and Rahmat, Asmah and Ramli, Nurul Shazini and Abu Bakar, Mohd Fadzelly (2018) Effect of oven and microwave drying on polyphenols content and antioxidant capacity of herbal tea from strobilanthes crispus leaves. Asian Journal of Pharmaceutical and Clinical Research, 11 (6). pp. 363-368. ISSN 0974-2441
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Abstract
This study aimed to evaluate the effect of oven and microwave drying on total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity of unfermented and fermented tea developed from Strobilanthes crispus leaves.
Item Type: | Article |
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Uncontrolled Keywords: | Green tea; Black tea; Total phenolic; Total flavonoid; 2;2-diphenyl-1-picrylhydrazyl; Ferric reducing antioxidant power assay |
Subjects: | S Agriculture > S Agriculture (General) > S583 -587.73 Agricultural chemistry. Agricultural chemicals |
Divisions: | Faculty of Applied Science and Technology > Department of Technology and Natural Resources |
Depositing User: | UiTM Student Praktikal |
Date Deposited: | 17 Jan 2022 01:55 |
Last Modified: | 17 Jan 2022 01:55 |
URI: | http://eprints.uthm.edu.my/id/eprint/5598 |
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