Effect of boiling on the phytochemical constituents and antioxidant properties of African pear Dacryodes edulis seeds in vitro

T. Ogunmoyole; I. J. Kade; O. D. Johnson; O. J. Makun

doi:10.5897/AJBR12.023

African Journal of
Biochemistry Research

Abbreviation: Afr. J. Biochem. Res.
Language: English
ISSN: 1996-0778
DOI: 10.5897/AJBR
Start Year: 2007
Published Articles: 425

Full Length Research Paper

Effect of boiling on the phytochemical constituents and antioxidant properties of African pear Dacryodes edulis seeds in vitro

T. Ogunmoyole1*, I. J. Kade1, O. D. Johnson1 and O. J. Makun2

1Department of Biochemistry, Federal University of Technology, P. M. B 704, Akure, Ondo State, Nigeria. 2Department of Science Laboratory Technology, Auchi Polytechnic, Auchi, Edo State, Nigeria.
Email: [email protected]

Article Number - 2BE5FA941256
Vol.6(8), pp. 105-114 , April 2012
https://doi.org/10.5897/AJBR12.023

Accepted: 19 April 2012
Published: 30 April 2012

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