Browsing RP-School of Science and Technology by Subject "Allium sativum"

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Efect of cooking temperature and time on total phenolic content, total favonoid content and total in vitro antioxidant activity of garlic

Alide, Thandiwe; Wangila, Phanice; Kiprop, Ambrose (BMC Research Notes, 2020-11-28)

Objective: To investigate the efect of cooking temperature and time on the total phenolic content, total favonoid content and antioxidant activity of aqueous and ethanolic extracts of garlic. Results: The mean total ...
Effects of Indigenous Reed (Typha latifolia) Salt and Iodized Commercial Salt on Total Phenolic and Total Flavonoid Contents and Antioxidant Activity of Garlic (Allium sativum L.)

Alide, Thandiwe; Wangila, Phanice; Kiprop, Ambrose (2020)

Aim: The use of natural food additives such as garlic, ginger, turmeric and indigenous reed salts is increasing over synthetic ones due to their availability, affordability and the mental picture that ‘‘natural is ...

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