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Antioxidant potential of extracts from peels and stems of yellow‐fleshed and white cassava varieties
Author(s) -
Ekeledo Esther,
Latif Sajid,
Abass Adebayo,
Müller Joachim
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14814
Subject(s) - dpph , antioxidant , chemistry , food science , antioxidant capacity , particle size , botany , polyphenol , horticulture , biology , biochemistry
The yellow‐fleshed cassava variety contains substantial quantity of β‐carotene. Consistent utilization of cassava generates waste such as peels and stems. The plant extracts were assessed based on the particle size, dilution concentration and sample: solvent ratio. This study aims to determine the presence and accessibility of antioxidant activity of the cassava peels and stems and to correlate it to their phenolic content using DPPH and FRAP assays.