... evaporator and lyophilized. The instant milk-analogue obtained was examined for nutritional, sensory and phenolic compounds while microbiological evaluation was carried out on the liquid sample. Findings The nutritional contents of the instant enriched tiger nut-sorghum kunu was enhanced significantly...

... of sugar and milk as the additives. Milk Sugar Antioxidant activity Health tea In-vitro availability Phenolic compounds To the tea infusion and beverages prepared in 250 ml beaker each was added 0, 1, 2, 3, 4 and 5 g of either granulated sugar or powdered milk to give 0, 4.0, 8.0, 12, 16...

... added red pepper extracts. Design/methodology/approach – The antioxidant capacity was determined by four methods. The content of phenolic compounds, carotenoids and ascorbic acid in the extracts was determined by chromatographic, spectrophotometric and titration methods, respectively. Findings...

... separated using Duncan’s multiple range test (DMRT). Findings – The quali-quantitative assessment of phenolic compounds in the two studied local varieties revealed the presence of some phenolic acids and flavonoids, with a decreased level of most of the identified phenolic compounds after boiling...

... Bacaba and Jenipapo phenolic extracts in a concentration range from 0 to 1400 μg/mL were tested by four different assays (MTT, MUH, methylene blue, trypan blue) to assess the antiproliferative potential of the phenolic compounds of these fruits. Findings MTT test can be applied with confidence...