Effect of Drying Methods on the Antioxidant Capacity, Color and Phytochemicals of Portulaca oleracea L. Leaves

Khaled M. Youssef^* and Sayed M. Mokhtar

Food Technology Department, Faculty of Agriculture, Suez Canal University, 41522, Ismailia, Egypt, E-mail: kmyoussef73@yahoo.com

^*Corresponding Author: Khaled M. Youssef, Food Technology Department, Faculty of Agriculture, Suez Canal University, 41522, Ismailia, Egypt, Tel: +201027528322