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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 22 (2018): Issue 2 (December 2018)
Open Access
Total Phenolic Content and Antioxidant Capacity of Different Parts of Cucumber (
Cucumis sativus
L.)
Alkasim Kabiru Yunusa
Alkasim Kabiru Yunusa
,
Munir Abba Dandago
Munir Abba Dandago
,
Sa’adatu Mukhtar Ibrahim
Sa’adatu Mukhtar Ibrahim
,
Nura Abdullahi
Nura Abdullahi
,
Abdulrashid Rilwan
Abdulrashid Rilwan
and
Aminu Barde
Aminu Barde
| Jan 03, 2019
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 22 (2018): Issue 2 (December 2018)
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Published Online:
Jan 03, 2019
Page range:
13 - 20
DOI:
https://doi.org/10.2478/aucft-2018-0008
Keywords
antioxidant capacity
,
cucumber
,
total phenolic content
,
total flavonoid content
© 2018 Alkasim Kabiru Yunusa et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Alkasim Kabiru Yunusa
School of Food Industry Universiti Sultan Zainal Abidin
Besut, Malaysia
Department of Pharmaceutical Technology, Kano State Polytechnic,
Nigeria
Munir Abba Dandago
Department of Food Science and Technology, Kano University of Science and Technology
Wudil, Nigeria
Sa’adatu Mukhtar Ibrahim
Department of Pharmaceutical Technology, Kano State Polytechnic,
Nigeria
Nura Abdullahi
Department of Food Science and Technology, Kano University of Science and Technology
Wudil, Nigeria
Abdulrashid Rilwan
Department of Food Science and Technology, Kano University of Science and Technology
Wudil, Nigeria
Aminu Barde
Department of Food Science and Technology, Kano University of Science and Technology
Wudil, Nigeria