Sweet potato is known to be rich in healthful antioxidants, but the stability of its antioxidant properties under gastrointestinal pH is very much unknown. Hence, this study aimed to evaluate the changes in antioxidant properties (total contents of phenolics and flavonoids as well as antioxidant activity) of sweet potato flour (SPF) under simulated gastrointestinal pH conditions. It was found t...

From value-addition viewpoint, the aim of this study was to evaluate the stability of antioxidant capacity of pomegranate fruit co-products in different solvent extracts using the FRAP, DPPH ̇ and ABTS ̇+ assays during in vitro digestion. Antioxidant capacity in the investigated assays were in the order of peel > marc > juice throughout the in vitro digestion irrespective of the extraction solven...

Anthocyanins are food colourants with strong antioxidant activities, but poor thermal stability limits their application in neutral foods. In the present study, impacts of yeast mannoproteins on the thermal stability of anthocyanins were studied at pH 7.0. The degradation of anthocyanins at 80 and 126 °C followed first order kinetics, and the addition of mannoproteins reduced the degradation ra...

The catechin (-)-epigallocatechin-3-gallate (EGCG) exhibits high antioxidant activity and it has been reported to provide protection of the skin against damage induced by solar UV radiation. However, EGCG is highly unstable under sunlight. The present study aimed to compare the effectiveness of the co-antioxidant agents vitamin E, butylated hydroxytoluene, vitamin C and a-lipoic acid for their ...

the oxidative stability of margarine supplemented with different concentrations of fennel (foeniculum vulgare) seed extract (fse) was compared to the synthetic antioxidants; butylated hydroxyanisole (bha) and butylated hydroxytoluene (bht) at legal concentrations. the experiment was carried out under accelerated storage conditions for 4 weeks employing peroxide value (pv), p-anisidine value (av...

Objective: A research was carried out to investigate the effects of nettle (Urtica dioica) powder (NP) and essential oil (NE) on performance, blood metabolites, carcass characteristics and antioxidant stability in broiler chicks. Methods: The treatments were T1: control diet, T2: control diet + 5g/kg NP, T3: control diet + 10 g/kg NP, T4: control diet + 5g/kg NE and T5: control diet + ...