The Impact of Cooking on Antioxidant and Enzyme Activities in Ruichang Yam Polyphenols

The Impact of Cooking on Antioxidant and Enzyme Activities in Ruichang Yam Polyphenols

In this study, the total polyphenol content (TPC), total flavonoid content (TFC), and biological activity of yam polyphenols (including free phenolics, conjugated phenolics, and bound phenolics) were investigated during home cooking. Polyphenol components were preliminary detected in raw yam by HPLC...

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Bibliographic Details
Main Authors: Haoping Liu, Hua Zhang, Mengting Geng, Dingxin Shi, Dongsheng Liu, Yanxiao Jiao, Zhiqiang Lei, You Peng
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
Ruichang yam polyphenols
antioxidant activity
α-Glucosidase
pancreatic lipase
Online Access:https://www.mdpi.com/2304-8158/14/1/14
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