Effects of different cooking methods on bioactive compound content and antioxidant activity of water spinach (Ipomoea aquatica)

Author:

Thi Nhuan Do,Hwang Eun-Sun

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference31 articles.

1. Prasad KN, Divakar S, Shivamurthy GR, Aradhya SM. Isolation of a free radical-scavenging antioxidant from water spinach (Ipomoea aquatica Forsk). J. Sci. Food Agr. 85: 1461–1468, (2005)

2. Shekhar HU, Goto M, Watanabe J, Konishide-Mikami I, Latiful Bari M, Takano-Ishikawa Y. Multi food functionalities of Kalmi Shak (Ipomoea aquatic) grown in Bangladesh. Agric. Food Anal. Bacteriol. 1: 24–32, (2011)

3. Manvar MN, Desai TR. Phytochemical and pharmacological profile of Ipomoea aquatica. Indian J. Med. Sci. 67: 49–60, (2013)

4. Fu H, Xie B, Ma S, Zhu X, Fan G, Pan S. Evaluation of antioxidant activities of principal carotenoids available in water spinach (Ipomoea aquatica). J. Food Compos. Anal. 24: 288–297, (2011)

5. Hamid K, Ullah MO, Sultana S, Howlader MA, Basak D, Nasrin F, Rahman MM. Evaluation of the leaves of Ipomoea aquatica for its hypoglycemic and antioxidant activity. J. Pharm. Sci. Res. 3: 1330–1333, (2011)

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