Showing Publication (SURESH 2007)
Suresh D., Manjunatha H., Srinivasan K. (2007) Effect of heat processing of spices on the concentrations of their bioactive principles: turmeric (Curcuma longa), red pepper (Capsicum annuum) and black pepper (Piper nigrum). Journal of Food Composition and Analysis 20:346-351
Abbreviation: SURESH 2007
Food Composition
This publication was used to obtain 4 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 2570.00 mg/100 g FW | Turmeric - Dried rhizomes - Curcuma longa - Raw | yes | 1 |
| 1880.00 mg/100 g FW | Turmeric - Dried rhizomes - Curcuma longa - Boiled 10 min | no | 1 |
| 1730.00 mg/100 g FW | Turmeric - Dried rhizomes - Curcuma longa - Boiled 20 min | no | 1 |
| 1210.00 mg/100 g FW | Turmeric - Dried rhizomes - Curcuma longa - Pressure-cooked 10 min | no | 1 |