The effect of in vitro enzyme digestion on antioxidant and anticholinesterase potential of tomato (Lycopersicum esculentum) fruit and two commercially processed tomato pastes

Tomato is a horticultural crop of interest, that is widely consumed fresh or as processed products. The present investigation was to evaluate the antioxidant indices (total phenolic content, flavonoid content, ferric reducing antioxidant power, radical scavenging activities, inhibitory action agains...

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Auteurs principaux: Sule O. Salawu, Olatunde F. Faloye, Bukola B. Ola-Salawu, Akintunde A. Akindahunsi
Format: Artigo
Langue:Inglês
Publié: ISEKI_Food Association (IFA) 2020-01-01
Collection:International Journal of Food Studies
Sujets:
in vitro digestion
antioxidant activities
anticholinesterase potential
tomato fruit
commercially- processed tomato pastes
Accès en ligne:https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/644
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