Vol. 9, Special Issue 12, Part G (2025)
Investigation of biochemical components and antioxidant activity of karonda squash
Author(s):
K Venkata Laxmi, K Vanajalatha, A Girwani, M Sreedhar, K Aparna and D Srinivasa Chary
Abstract:
Standardization and storage studies of karonda squash were conducted to track changes in its biochemical composition and antioxidant activity over time. After six months of storage the squash retained significant levels of total carotenoids, total flavonoids and total phenols, including antioxidant activity assessed through FRAP assay and DPPH radical scavenging activity.
Pages: 540-542 | 43 Views 25 Downloads
How to cite this article:
K Venkata Laxmi, K Vanajalatha, A Girwani, M Sreedhar, K Aparna and D Srinivasa Chary. Investigation of biochemical components and antioxidant activity of karonda squash. Int. J. Adv. Biochem. Res. 2025;9(12S):540-542. DOI: 10.33545/26174693.2025.v9.i12Sg.6562
