Shu-Yu Pang

Phenolic compounds and antioxidant activities of moringa leaf processed by solid-state fermentation with A.niger

Moringa leaf (ML) is rich in phenolic acids, flavonoids, alkaloids, isothiocyanates, tannins and other phytochemicals with diverse biological effects. This study aimed to explore the effect of A.niger fermentation on phenolic compounds and antioxidant activities on the ML. The optimized fermentation conditions as f...