Influence of Leaf Physical Form and Heating on the Antioxidant Potential of Curry Leaves (Murraya koenigii)

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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Bibliographic Details
Main Authors: W.M.A.P. Wanigasekera, MGCSB Gunarathna, SHNP De Silva
Format: Article
Language:English
Published: EcoScribe Publishers Company Limited 2025-07-01
Series:Journal of Food Innovation, Nutrition, and Environmental Sciences
Subjects:
murraya koenigii
total phenolic content
total flavonoid
dpph assay
ic50
Online Access:https://jfines.org/index.php/jfines/article/view/57
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