Understanding the phytochemical constitution, antioxidant potential and spectral characteristics of aqueous extracts of the chosen leafy vegetables from south India

Subject Areas : Food Science and Food Chemistry

Sobha Kota ¹ , Pradeep Dumpala ² , Hariseetharam Prasad Dachepalli ³ , Anantha Ratna Kumari ⁴

1 - Department of Biotechnology, RVR & JC College of Engineering, Chowdavaram, Guntur-522019, Andhra Pradesh, India
2 - Department of Biotechnology, RVR & JC College of Engineering, Chowdavaram, Guntur-522019, Andhra Pradesh, India
3 - Department of Biotechnology, RVR & JC College of Engineering, Chowdavaram, Guntur-522019, Andhra Pradesh, India
4 - Centre for Biotechnology, Acharya Nagarjuna University, Nagarjuna Nagar, Guntur-522 010, Andhra Pradesh, India

Received: 2017-12-30 Accepted : 2018-05-27 Published : 2018-06-01

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References:

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