Effect of microwave and conventional oven heating on phenolic constituents, fatty acids, minerals and antioxidant potential of fennel seed

In plant species, the phenolic compounds usually exist in bound forms. Microwave and conventional oven heating were applied on fennel seed to see their effect on its selected phenolic constituents, fatty acids, minerals, total phenol content (TPC), total flavonoid content (TFC), and the antioxidant potential. The impact of microwave power (300 W, 500 W, 700 W), oven temperature (100 °C, 125 °C, 150 °C), and treatment time (5 min, 10 min, 15 min...