Investigation of Changes in Antioxidant Activity, Phenolic, and Fatty Acid Profiles of Heat‐Treated Chufa ( Cyperus esculentus L.) Tubers

• Published in: Starch - Stärke
• Main Authors: Ahmed, Isam A. Mohamed, AlJuhaimi, Fahad, Musa Özcan, Mehmet, Uslu, Nurhan, Karrar, Emad
• Format: Journal Article
• Language: English
• Published: 10.10.2024

Abstract In this study, the effects of microwave and oven systems on bioactive properties (total phenolic, total flavonoid, and antioxidant capacity), fatty acids, polyphenols, and mineral contents of raw and roasted “Sarışeker” and “Balyumru” tubers are investigated. Antioxidant activity values of...