Influence of Leaf Physical Form and Heating on the Antioxidant Potential of Curry Leaves (Murraya koenigii)
The study evaluated the effect of leaf physical form and heating on antioxidant activity, total phenolic content and flavonoid content of Murraya koenigii. Aqueous extracts were prepared from compound leaves and leaflets in two forms: powder and whole leaves. Antioxidant activity (IC50) was assesse...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EcoScribe Publishers Company Limited
2025-07-01
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| Series: | Journal of Food Innovation, Nutrition, and Environmental Sciences |
| Subjects: | |
| Online Access: | https://jfines.org/index.php/jfines/article/view/57 |
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