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Bioactive, Antioxidant and Antidiabetic Properties of Cooked and Uncooked Irish Potato (Solanum Tuberosum) Cover

Bioactive, Antioxidant and Antidiabetic Properties of Cooked and Uncooked Irish Potato (Solanum Tuberosum)

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 1 (June 2021)
By: Kayode Olayele Karigidi,  Babatunde Joseph Oso,  Emmanuel Sina Akintimehin,  Omolola Maria Odusola and  Foluso Olutope Adetuyi  
Open Access
|Jun 2021

Authors

Kayode Olayele Karigidi

karigidikayode@yahoo.com

Chemical Sciences Department, Olusegun Agagu University of Science and Technology, Okitipupa, Nigeria

Babatunde Joseph Oso

Biochemistry Department, Macpherson University, Seriki Sotayo, Nigeria

Emmanuel Sina Akintimehin

Chemical Sciences Department, Olusegun Agagu University of Science and Technology, Okitipupa, Nigeria

Omolola Maria Odusola

Chemical Sciences Department, Olusegun Agagu University of Science and Technology, Okitipupa, Nigeria

Foluso Olutope Adetuyi

Chemical Sciences Department, Olusegun Agagu University of Science and Technology, Okitipupa, Nigeria
DOI: https://doi.org/10.2478/aucft-2021-0006 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 67 - 73
Submitted on: Jan 12, 2021
Accepted on: Mar 25, 2021
Published on: Jun 28, 2021
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Phenolics,
Flavonoid,
α-glucosidase,
α-amylase,
Lipid peroxidation
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2021 Kayode Olayele Karigidi, Babatunde Joseph Oso, Emmanuel Sina Akintimehin, Omolola Maria Odusola, Foluso Olutope Adetuyi, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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