{"id":3139,"date":"2020-10-05T14:12:36","date_gmt":"2020-10-05T14:12:36","guid":{"rendered":"http:\/\/www.ptfos.unios.hr\/novicjfst\/?p=3139"},"modified":"2020-10-05T14:17:44","modified_gmt":"2020-10-05T14:17:44","slug":"cjfst-2020-12-2-09","status":"publish","type":"post","link":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/2020\/10\/05\/cjfst-2020-12-2-09\/","title":{"rendered":"CJFST.2020.12.2.09"},"content":{"rendered":"

\"\"<\/p>\n

Original scientific paper \u00a0 \u00a0 \u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 DOI: 10.17508\/CJFST.2020.12.2.09<\/em><\/p>\n

The influence of varying cooking temperatures on the antioxidant properties of the aqueous extract of Piper<\/em> guineense<\/em> (Schumach & Thonn) seeds<\/strong><\/h1>\n

BABATUNDE OSO1<\/sup>,<\/strong>\"\"<\/strong>IGE OLAOYE1,2*<\/sup><\/strong><\/p>\n

1<\/sup><\/em>Department of Biological Science, McPherson University, Seriki Sotayo, Ogun State, Nigeria
\n<\/em>2<\/sup>School of Pharmacy and Biomolecular Sciences, Liverpool John Moores University, Liverpoo
\n<\/em><\/p>\n\n\n\n\n\n
ARTICLE INFO<\/strong><\/td>\nABSTRACT<\/strong><\/td>\n<\/tr>\n
Article history:
\n<\/em><\/strong>Received: January 24, 2020
\nAccepted: July 7, 2020<\/td>\n		The study assessed the influence of varying cooking temperatures on the antioxidant properties of the aqueous extract of Piper guineense<\/em> seeds. Different portions of the aqueous extract of P. guineense<\/em> seeds were cooked at different temperatures which include 50 o<\/sup>C, 70 o<\/sup>C, and 90 o<\/sup>C for 10 minutes, while the remaining portion was allowed to stand for 10 minutes at room temperature of 29 o<\/sup>C and all were assessed for the evaluations of reducing power, radical scavenging capacities, and total phenolic contents. The results showed that there was a significant increase in the ferric reducing power at 90 o<\/sup>C, however, there was no significant difference between the raw and the cooked P. guineense<\/em> seeds at 50 o<\/sup>C and 70 o<\/sup>C. In addition, the radical scavenging potential of the extract was highest at 70 o<\/sup>C, however, none of the cooked P. guineense<\/em> seeds at the selected temperatures exhibited lower DPPH scavenging property. A similar trend was observed for the phenolic content of the extract with a significant reduction at 90 o<\/sup>C. The study suggests that cooking at 70 o<\/sup>C could enhance the antioxidant potentials of P. guineense<\/em> seeds.<\/td>\n<\/tr>\n
Keywords<\/em>:<\/strong>
\nPiper guineense
\n<\/em>Antioxidants
\nphenolic content
\nDPPH<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Original scientific paper \u00a0 \u00a0 \u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 … Op\u0161irnije<\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3139","post","type-post","status-publish","format-standard","hentry","category-nekategorizirano"],"_links":{"self":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/3139","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/comments?post=3139"}],"version-history":[{"count":3,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/3139\/revisions"}],"predecessor-version":[{"id":3144,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/3139\/revisions\/3144"}],"wp:attachment":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/media?parent=3139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/categories?post=3139"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/tags?post=3139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}