antioxidant properties

Impact of Infusion Time on the Physical Characteristics, Antioxidant Properties, and in-vitro Antidiabetic Activity of Roselle Tisane Herbal Drink Blends

Tun Norbrillinda Mokhtar, Norra Ismail, Mohamad Helmi Mohd Arshad & Mirfat Ahmad Hassan Salahuddin · Asian Food Science Journal · 2025

Background: Tisane or herbal tea prepared from Hibiscus sabdariffa L. (roselle), either alone or blended with other herbs, is widely recognised for its health-promoting properties, including antidiabetic potential. Infusion time plays a crucial role in the extraction of colour pi...

Open access Research Article 10.9734/afsj/2025/v24i10821

Effect of Gongronema latifolium and Ocimum basilicum Extracts on Antioxidant and Physicochemical Characteristics of Smoked Beef Stored under Room Temperature

Anthony Pius Bassey, Olubunmi Olufemi Olusola, Ayobami Adeshola & Jumoke Folasade Ajibade · Asian Food Science Journal · 2020

Introduction: Incessant health risks associated with chemical preservatives have resorted to the need of exploring natural alternatives with antioxidant potentials in meat processing. In this study, the effect of Ocimum basilicum (OBE) and Gongronema latifolium (GLE) extracts wer...

Open access Research Article 10.9734/afsj/2020/v15i330155

Effect of Selected Oils on Antioxidant and Physicochemical Properties of Breakfast Sausage

D. O. Oshibanjo, O. O. Olusola, J. S. Luka, A. I. Adesope, Lawrence Abegunde, K. A. Gbeffe, A. K. Adeniyi & M. A. Akwashiki · Asian Food Science Journal · 2019

Aims: The process of degradation converts fatty acid esters of oils into free fatty acids, by reaction with air, moisture and/or other materials. The main cause of rancidity of lipids is the oxidative deterioration of unsaturated fatty acids through a free-radical chain mechanism...

Open access Research Article 10.9734/afsj/2019/v11i330061