Influence of different processing conditions on phenolic profile, antioxidant, and anti-cholinesterase activities of spinach, and mustard leaves

The effect of domestic cooking techniques such as boiling, frying, microwaving, and freezing on the phenolic profile of spinach, and mustard was studied using high performance liquid chromatography with diode array detection (HPLC-DAD). Nitric oxide, superoxide anion scavenging activity, and anti-ch...

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Bibliographic Details
Main Authors:	Arif Mehmood, Alam Zeb, Muhammad Ayaz
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2024-12-01
Series:	CyTA - Journal of Food
Subjects:	Spinach mustard phenolic compounds cooking techniques antioxidant activities anti-choline esterase activity
Online Access:	https://www.tandfonline.com/doi/10.1080/19476337.2024.2384599
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