Impact of Processing and Preservation Methods and Storage on Total Phenolics, Flavonoids, and Antioxidant Activities of Okra (<i>Abelmoschus esculentus</i> L.).

Foods · 2023 · PMC10573059 · PMID 37835364

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slightly significantno p-value reported

Generally, different processing and preservation methods of okra revealed that the impact on total phenolic and flavonoid contents, as well as antioxidant activities, was slightly significant among samples preserved using the same method during storage.

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