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Journal of Food Quality
Volume 2017 (2017), Article ID 2159183, 14 pages
https://doi.org/10.1155/2017/2159183
Research Article

Extraction Optimization and Antioxidant Properties of African Eggplant (Solanum macrocarpon) Leaf Polyphenols

1Department of Food Science and Technology, Faculty of Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
2Department of Soil and Land Resources Management, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife, Nigeria
3Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada R3T 2N2
4Department of Agronomy, Osun State University, Osogbo, Nigeria

Correspondence should be addressed to A. A. Famuwagun; moc.liamg@treblaalosnika

Received 15 July 2017; Revised 29 September 2017; Accepted 6 November 2017; Published 29 November 2017

Academic Editor: Riccarda Antiochia

Copyright © 2017 A. A. Famuwagun et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

A. A. Famuwagun, K. A. Taiwo, S. O. Gbadamosi, D. J. Oyedele, R. E. Aluko, and O. C. Adebooye, “Extraction Optimization and Antioxidant Properties of African Eggplant (Solanum macrocarpon) Leaf Polyphenols,” Journal of Food Quality, vol. 2017, Article ID 2159183, 14 pages, 2017. doi:10.1155/2017/2159183