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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Detalles Bibliográficos
Autores principales: Rutkowska, Jaroslawa, Antoniewska, Agata, Martinez-Pineda, Montserrat, Nawirska-Olszańska, Agnieszka, Zbikowska, Anna, Baranowski, Damian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278663/
https://www.ncbi.nlm.nih.gov/pubmed/32392895
http://dx.doi.org/10.3390/antiox9050394

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278663/
https://www.ncbi.nlm.nih.gov/pubmed/32392895
http://dx.doi.org/10.3390/antiox9050394

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