Article

Evaluation of the antioxidant activity and partial characterisation of extracts from browned yam flour diet

2000-01-01

Abstract excerpt

The antioxidant activity of the ethyl acetate extract of browned yam flour, a diet widely consumed in West Africa especially in southern part of Nigeria, was examined in beta-carotene linoleate system and egg yolk phosphatidyl choline (EYPC) liposomal membrane exposed to the lipid soluble 2,2-azobis (2-amidinopropane) hydrochloride (AAPH) generated peroxyl radicals. Total antioxidant activity (TAA) of crude ethyl...

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Literature Corpus work: 27c58bb2-2e4a-5f04-b73f-3c5f8b9dc1fb
DOI: 10.1016/s0963-9969(00)00074-0

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