Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol

Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol

The study aimed at assessing effects of black chokeberry polyphenol extract (ChPE) added (0.025–0.075%) to xylitol-containing muffins to reduce lipid oxidation, especially in preventing degradation of hydroperoxides throughout the storage period. Among polyphenolic compounds (3092 mg/100 g in total)...

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Bibliographic Details
Main Authors: Jaroslawa Rutkowska, Agata Antoniewska, Montserrat Martinez-Pineda, Agnieszka Nawirska-Olszańska, Anna Zbikowska, Damian Baranowski
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Antioxidants
Subjects:
chokeberry polyphenol extract
antioxidative properties
hydroperoxides
secondary lipid oxidation products
fatty acids
muffins
Online Access:https://www.mdpi.com/2076-3921/9/5/394

Internet

https://www.mdpi.com/2076-3921/9/5/394

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