The antioxidant activity and phenolic content of the recipes studied were extracted according to Saxena et al method.Methanol and water were added to the food sample to make it to a final concentration of 70% methanol and the volume of 70% methanol was at least 10 times that of the food paste / homogenate used. Food samples were shaken with solvent mixture in a flask shaker for 2 hours at room temperature and centrifuged for 90 minutes 10000g at 4° C.The supernatant was collected, volume measured and stored at -20° C until further use.The samples were analyzed within 10 days of extraction for antioxidant activity and phenolic content as mentioned below
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