2022
DOI: 10.1111/jfpp.16846
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Vernonia amygdalina processing as a functional ingredient: Oil‐thermal influence on antioxidant, vitamin, mineral, and functional group retention

Abstract: This work investigated how to minimize minerals, vitamins, antioxidants, and functional group losses during the processing of Vernonia amygdalina leaf as a functional food ingredient. Fresh V. amygdalina leaf was subjected to hot oil‐aqueous mixtures (soybean oil: water and palm oil: water) treatments at 1:40 and 1:30 (v/v), respectively. Results showed that V. amygdalina treated with hot‐soybean oil: water had retention rates of 45.39%–96.91% for mineral contents, pyridoxine (97.73%–98.24%), total phenolic (8… Show more

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