ArticleBMC chemistry2019
Contribution of aroma compounds to the antioxidant properties of roasted white yam (
Article in BMC chemistry, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed, 16 citations in OpenAlex.
- Comprehensive evaluation of thermal processing on the edible quality, flavor and starch properties of Chinese yam.Food chemistry: X · 2026Article
- Impact of Frying Olive Oil Type on the Physicochemical and Sensory Quality of Commercial Chicken Nuggets.Foods (Basel, Switzerland) · 2025Article
- The Role of Elderberry Hydrolate as a Therapeutic Agent in Palliative Care.Antioxidants (Basel, Switzerland) · 2025Article
- Integrated comparative metabolite profiling via NMR and GC-MS analyses for tongkat ali (Eurycoma longifolia) fingerprinting and quality control analysis.Scientific reports · 2023Article
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundThe aroma chemistry and the contribution of the aroma compounds to the anti-oxidative properties of roasted yam have yet to be characterized. The growing popularity of roasted yam in regions where they are being consumed calls for a concerted effort to elucidate their aroma chemistry as well as their anti-oxidative properties.
resultsThe aroma compounds in roasted white yam (
conclusionResults of the anti-oxidative activity showed that the pyrroles exhibited the greatest antioxidant activity among all the tested heterocyclic compounds. This was followed by the furans and the pyrazines which had the least antioxidant activity.
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Registered trials
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