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F. Shahidi and M. Naczk, “Antioxidant Properties of Food Phenolics,” In: F. Shahidi and M. Naczk, Eds., Phenolics in Food and Nutraceuticals, CRC Press, Boca Raton, 2003, pp. 1-403.

has been cited by the following article:

• TITLE: DPPH Radical Scavenging Capacity of Phenolic Extracts from African Yam Bean (Sphenostylis stenocarpa)

  AUTHORS: Victor N. Enujiugha, Justina Y. Talabi, Sunday A. Malomo, Aderonke I. Olagunju

  KEYWORDS: African Yam Bean; Phenolics; DPPH Scavenging; Antioxidant Properties; Solvent Extraction; Heat Treatment

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.1, January 9, 2012

  ABSTRACT: The phenolic extracts of the seeds of African yam bean (Sphenostylis stenocarpa) were studied using different extraction solvents (70% ethanol, 80% acetone and acidic 70% acetone) and two heat treatment methods (dry heating on a hot plate with acid-washed sea sand at 135℃ for 25 min and wet heating in an autoclave at 120℃ for 20 min). The study examined the total phenolic content (TPC), total flavonoid content (TFC), and condensed tannin content (CTC) of the seed extracts, as well as their free radical scavenging and antioxidant properties. The raw African yam bean seed was dry heated in air oven at 100℃ for 5 min (control). Heat treatments application affected the phenolic contents of the seeds significantly (p