| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6405772 | LWT - Food Science and Technology | 2012 | 8 Pages |
Abstract
⺠Processing modified the extracts antioxidant capacity and polyphenol composition. ⺠Based on activity and polyphenol level, pre-dried leaves were the best raw material. ⺠Extracts reduced rancidity in oil and emulsions. Higher doses were less active in oil. ⺠The model predicted the activity of a blend of 5 polyphenols present in the extract. ⺠The model detected the 4 best and 3 worst performing polyphenol combinations.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Julia Valerga, Mario Reta, Maria Cecilia Lanari,