2012
DOI: 10.17265/2159-5828/2012.09.014
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M. Ashek-Un-Nabi Talukder, Ismail Hossain, M.M. Towhidul Islam, A.K.M. Mahbub Hasan, Hossain Uddin Shekhar

Abstract: Functional properties of a food depends on its capacity to act as a natural antioxidant, by scavenging lipid peroxides and also by the ability of the particular food component to bind fat and sugars efficiently. This study was undertaken to primarily screening out the functional properties of different Bangladeshi food. In this study, the antioxidant properties, total phenolic content, flavonoid and lipid peroxide contents of eight commonly used fruits and vegetables were examined. The ethanol extract of fruit…

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