Effect of Different Drying Methods on the Phytochemical and Antioxidant Properties of Soursop Leaves at Two Stages of Maturity-Reference-Cited by-同舟云学术

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Effect of Different Drying Methods on the Phytochemical and Antioxidant Properties of Soursop Leaves at Two Stages of Maturity

Published:2024-09-13 Issue: Volume: Page:
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Lekjing Somwang¹^ORCID,Venkatachalam Karthikeyan¹^ORCID,Charoenphun Narin²,Noonim Paramee¹^ORCID

Affiliation:

1. Faculty of Innovative Agriculture, Fisheries and Food, Prince of Songkla University, Surat Thani Campus, Makham Tia, Mueang, Surat Thani 84000, Thailand

2. Faculty of Science and Arts, Burapha University Chanthaburi Campus, Khamong, Thamai, Chanthaburi 22170, Thailand

Funder

Prince of Songkla University

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsomega.4c06071

Reference71 articles.

1. Importance of Iron Chelation in Free Radical-Induced Oxidative Stress and Human Disease

2. Assessment of antioxidant and DPPH free radical scavenging activity of 1,2-dithiole-3-thione derivatives by using cyclic voltammetry, spectroscopic, and molecular docking studies

3. A Review on the Effect of Drying on Antioxidant Potential of Fruits and Vegetables

4. Soursop (Annona muricata) Properties and Perspectives for Integral Valorization

5. Increasing antioxidant activity of soursop (Annona muricata L.) and noni (Morinda citrifolia L.) leaves fermented by Lactobacillus plantarum BP102

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