叔丁基对苯二酚(TBHQ)对香榧烘烤和货架品质以及抗氧化能力的影响
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摘要
【目的】通过优化浸泡工序以及添加抗氧化剂叔丁基对苯二酚(TBHQ)对香榧籽加工过程和常温货架期间油脂氧化和抗氧化能力的影响研究,阐明香榧籽品质劣变发生及其调控机制,为提高香榧成品率,提供理论和实践依据。【方法】5%和20%氯化钠(NaCl)浸泡处理,每个浓度浸泡时间设定为0、5、10和20 min,测定过氧化值、酸价、亚油酸脂质过氧化体系的抑制率、总酚和DPPH自由基清除活性等指标,确定适宜的盐浸时间。选择最佳浓度和时间的浸泡液处理,外源添加0.02%TBHQ,进行第2次烘烤,并将炒制成品在室温条件下储藏60天,测定过氧化值、酸价、p-茴香胺值,亚油酸脂质过氧化体系抑制率、总酚和DPPH自由基清除活性等指标。【结果】香榧烘烤过程的最佳浸泡条件为20%NaCl溶液浸泡10 min。在这个浓度下香榧的过氧化值、酸价和脂质氧化抑制率最低,同时总酚含量和DPPH自由基清除活性最高。20%NaCl溶液中加入TBHQ会使DPPH清除活性、总酚含量和维生素E含量进一步升高,并且过氧化值、酸价和p-茴香胺值的增长速度减慢。室温储藏60天货架期内,添加TBHQ的香榧籽品质和抗氧化活性优于未添加TBHQ的空白对照。【结论】在20%NaCl溶液浸泡10 min可缓解香榧品质下降。TBHQ可以减轻香榧籽在烘烤和常温货架存放过程中的脂质氧化,并提高氧化稳定性,从而提高香榧加工和贮藏技术。
【Objective】The oxidation and antioxidation of oil during roasting process and the shelf life at room temperature were studied by optimizing soaking process and adding antioxidant TBHQ to Torreya grandis seeds to clarify the occurrence and regulation mechanism of quality deterioration of T. grandis seeds and lay a theoretical foundation for improving the yield of T. grandis seeds and accelerating the development of T. grandis industry. 【Method】 The seeds were soaked in 5% and 20% of NaCl for 0, 5, 10, and 20 min, respectively, and 0.02% of tertbutyl hydroquinone(TBHQ) was added to the soaking media. The peroxide value, acid value, inhibition rate of linoleic acid lipid peroxidation system, total phenol and DPPH free radical scavenging activity with other indicators were measured to determine the appropriate salt leaching time. The lipid oxidation and antioxidant activity of T. grandis during roasting process, followed by a shelving time for 60 days at room temperature were investigated. 【Results】 The optimal soaking conditions of T. grandis in roasting process for alleviating lipid oxidation and improvement of antioxidant capacity were to soak for 10 min in 20% NaCl solution, at which the peroxide values, acidity, and inhibitory activity of lipid oxidation were the lowest, and the total phenolic contents and 2, 2-diphenyl-1-picrylhydrazyl(DPPH) scavenging activity were the highest. The addition of TBHQ to the 20% NaCl solution led to higher DPPH scavenging activity and contents of total phenolic and vitamin E(V_E). The treatment also resulted in lower peroxide, acidity, and p-anisidine levels after soaking, and maintained higher quality during shelf life at room temperature than the seeds without antioxidants. 【Conclusion】 Soaking in 20% NaCl solution for 10 min can alleviate the decline of the quality of T. grandis. TBHQ can reduce lipid oxidation of T. grandis seeds during baking and storage at room temperature and improve oxidative stability, to improve the processing and storage technology of T. grandis.
【Objective】The oxidation and antioxidation of oil during roasting process and the shelf life at room temperature were studied by optimizing soaking process and adding antioxidant TBHQ to Torreya grandis seeds to clarify the occurrence and regulation mechanism of quality deterioration of T. grandis seeds and lay a theoretical foundation for improving the yield of T. grandis seeds and accelerating the development of T. grandis industry. 【Method】 The seeds were soaked in 5% and 20% of NaCl for 0, 5, 10, and 20 min, respectively, and 0.02% of tertbutyl hydroquinone(TBHQ) was added to the soaking media. The peroxide value, acid value, inhibition rate of linoleic acid lipid peroxidation system, total phenol and DPPH free radical scavenging activity with other indicators were measured to determine the appropriate salt leaching time. The lipid oxidation and antioxidant activity of T. grandis during roasting process, followed by a shelving time for 60 days at room temperature were investigated. 【Results】 The optimal soaking conditions of T. grandis in roasting process for alleviating lipid oxidation and improvement of antioxidant capacity were to soak for 10 min in 20% NaCl solution, at which the peroxide values, acidity, and inhibitory activity of lipid oxidation were the lowest, and the total phenolic contents and 2, 2-diphenyl-1-picrylhydrazyl(DPPH) scavenging activity were the highest. The addition of TBHQ to the 20% NaCl solution led to higher DPPH scavenging activity and contents of total phenolic and vitamin E(V_E). The treatment also resulted in lower peroxide, acidity, and p-anisidine levels after soaking, and maintained higher quality during shelf life at room temperature than the seeds without antioxidants. 【Conclusion】 Soaking in 20% NaCl solution for 10 min can alleviate the decline of the quality of T. grandis. TBHQ can reduce lipid oxidation of T. grandis seeds during baking and storage at room temperature and improve oxidative stability, to improve the processing and storage technology of T. grandis.
引文
葛林梅,郜海燕,陈杭君,等. 2011. 加工工艺对香榧油脂氧化和抗氧化活性的影响. 中国粮油学报,26(5): 42-46.(Ge L M, Gao H Y, Chen H J, et al. 2011. Effect of processing on lipid oxidation and antioxidant ability of Torreya grandis. Journal of The Chinese Cereals and Oils Association, 26(5): 42-46. [in Chinese])
宋丽丽,郜海燕,葛林梅,等. 2009. 包装对香榧坚果贮藏中的油脂酸败和抗氧化能力的影响. 林业科学,45(3): 49-53.(Song L L, Gao H Y, Ge L M, et al. 2009. Effect of different packaging on lipid peroxidation and antioxidant ability of Torreya grandis nuts during storage at room temperature. Scientia Silvae Sinica, 45(3): 49-53. [in Chinese])
陶 菲,郜海燕,陈杭君,等. 2008. 不同包装对山核桃脂肪氧化的影响. 农业工程学报,24(9): 303-305.(Tao F, Gao H Y, Chen H J, et al. 2008. Effect of different types of packaging on lipid oxidation of walnut (Carya cathayensis Sarg.) during storage. Transactions of the Chinese Society of Agricultural Engineering, 24(9): 303-305. [in Chinese])
汪 瑶,余 勇,郭 磊,等. 2013. 利用正交实验和模糊评价改进香榧加工工艺.食品与发酵工业,39(10): 151-155.(Wang Y, Yu Y, Guo L, et al. 2013. Application of orthogonal experiment and fuzzy evaluation in development of Torreya grandis processing technology. Food and Fermentation Industries, 39(10): 151-155. [in Chinese])
徐 超,王鸿飞,邵兴锋,等. 2013. 香榧子油溶剂浸提工艺及氧化稳定性研究. 中国粮油学报,28(9): 66-70.(Xu C, Wang H F, Shao X F, et al. 2013. Study on solvent extraction and oxidation stability of Torreya grandis seed oil. Journal of The Chinese Cereals and Oils Association, 28(9): 66-70. [in Chinese])
叶秀娟. 2011. 食品中酸价和过氧化值测定方法的改进. 现代食品科技,27(10): 1285-1287.(Ye X J. 2011. Improved determination methods for acid and peroxide values in foods. Modern Food Science & Technology, 27(10): 1285-1287. [in Chinese])
Akhtar H, Tariq I, Mahmood S, et al. 2012. Effect of antioxidants on stability, nutritional values of refined sunflower oil during accelerated storage and thermal oxidation in frying. Bangladesh Journal of Scientific and Industrial Research, 47(2): 223-230.
Anjum F, Anvar F, Jamil A, et al. 2006. Microwave roasting effects on the physico-chemical composition and oxidative stability of sunflower seed oil. Journal of the American Oil Chemists’ Society, 83(9): 777-784.
Ashraf M. 2009. Biotechnological approach of improving plant salt tolerance using antioxidants as markers. Biotechnology Advances, 27(1): 84-93.
Badshah A, Ahmad Aurangzeb M, Bibi N, et al. 1988. Relationship between physicochemical characters and cooking time in chickpeas (Cicer arietinum L.). Pakistan Journal of Scientific & Industrial Research, 30: 795-798.
Banu M, Prasad N. 2013. Stability of peanut (Arachis hypogaea) oil with TBHQ (antioxidant tertiary butyl hydroquinone) by ultrasonic studies. Kasetsart Journal: Nature Science, 47(2): 285-294.
Bettina C, Lothar W K. 2009. Shelf life of linseeds and peanuts in relation to roasting. LWT-Food Science and Technology, 42(2): 545-549.
Boonlam S, Kanjanasopa D, Pimpa B..2009. Effect of addition of antioxidants on the oxidative stability of refined bleached and deodorized palm olein. Kasetsart Journal: Nature Science. 43(2): 370-377.
Chen B Q, Cui X Y, Zhao X, et al. 2006. Antioxidative and acute antiinflammatory effects of Torreya grandis. Fitoterapia, 77(4): 262-267.
Chun J Y, Lee J S, Eitenmiller R R. 2005. Vitamin E and oxidative stability during storage of raw and dry roasted peanuts packaged under air and vacuum. Journal of Food Science, 70(4): 292-297.
Dong D D, Wang H F, Xu F, et al. 2014. Supercritical carbon dioxide extraction, fatty acid composition, oxidative stability, and antioxidant effect of Torreya grandis seed oil. Journal of the American Oil Chemists’ Society, 91(5): 817-825.
Dudonne S, Vitrac X, Coutiere P, et al. 2009. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD and ORAC assays. Journal of Agricultural and Food Chemistry, 57(5): 1768-1774.
Endo Y, Osada Y, Kimura F, et al. 2006. Effects of Japanese torreya (Torreya nucifera) seed oil on lipid metabolism in rats. Nutrition, 22(5): 553-558.
Giordano E, Visioli F. 2014. Long-chain omega 3 fatty acids: molecular bases of potential antioxidant actions. Prostaglandins, Leukotrienes & Essential Fatty Acids, 90(1): 1-4.
Han H, Baik B K. 2008. Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing. International Journal of Food Science and Technology, 43(11): 1971-1978.
He Z Y, Zhu H D, Li W L, et al. 2016. Chemical components of cold pressed kernel oils from different Torreya grandis cultivars. Food Chemistry, 209: 196-202.
Inocent G, Adelaide D M, Giséle E L, et al. 2011. Impact of three cooking methods (steaming, roasting on charcoal and frying) on the β-carotene and vitamin C contents of plantain and sweet potato. American Journal of Food Technology, 6(11): 994-1001.
Jung M J, Heo S, Wang M H. 2008. Free radical scavenging and total phenolic contents from methanolic extracts of Ulmus davidiana. Food Chemistry, 108(2): 482-487.
Larrauri J A, Sánchezmoreno A, Sauracalixto F. 1998. Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels. Journal of Agricultural and Food Chemistry, 46(7): 2694-2697.
Mandhania S, Mandan S, Sawhney V. 2006. Antioxidant defense mechanism under salt stress in wheat seedlings. Biologia Plantarum, 50(2): 227-231.
Prasad N, Siddaramaiah B, Banu M. 2015. Effect of antioxidant tertiary butyl hydroquinone on the thermal and oxidative stability of sesame oil (Sesamum indicum) by ultrasonic studies. Journal of Food Science and Technology, 52(4): 2238-2246.
Ramaprasad T R, Baskaran V, Krishnakantha T P, et al. 2005. Modulation of antioxidant enzyme activities, platelet aggregation and serum prostaglandins in rats fed spray-dried milk containing n-3 fatty acid. Molecular and Cellular Biochemistry, 280(1/2): 19-26.
Ryan L A M, Bello F D, Arendt E K. 2008. The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread. International Journal of Food Microbiology, 125(3): 274-278.
Saeed M K, Deng Y, Parveen Z, et al. 2007. Studies on the chemical constituents of Torreya grandis fort. ex lindl. Journal of Applied Sciences, 7(2): 269-273.
Schlrmann W, Birringer M, Bhm V, et al. 2015. Influence of roasting conditions on health-related compounds in different nuts. Food Chemistry, 180: 77-85.
Segev A, Badani H, Galili L, et al. 2012. Effects of baking, roasting and frying on total polyphenols and antioxidant activity in colored chickpea seeds. Food & Nutrition Science, 3(3): 369-376.
Shi H, Wang H, Wang M, et al. 2009. Antioxidant activity and chemical composition of Torreya grandis cv. merrillii seed. Natural Product Communications, 4(4): 1565-1570.
Shintani R, Fu G C. 2002. Highly enantioselective desymmetrization of anhydrides by carbon nucleophiles: reactions of grignard reagents in the presence of (-)-sparteine. Angewandte Cheminform: International Edition, 41(6): 1057-1059.
Silva M P, Martinez M J, Casini C, et al. 2010. Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage. International Journal of Food Science and Technology, 45(7): 1499-1504.
Thammapat P, Meeso N, Siriamornpun S. 2015. Effects of NaCl and soaking temperature on the phenolic compounds, α-tocopherol, γ-oryzanol and fatty acids of glutinous rice. Food Chemistry, 175: 218-224.
Warner K, Dunlap C. 2006. Effects of expeller-pressed/physically refined soybean oil on frying oil stability and flavor of french-fried potatoes. Journal of the American Oil Chemists′ Society, 83(5): 435-441.
Wong M L, Timms R E, Goh E M. 1988. Colorimetric determination of total tocopherols in palm oil, olein and stearin. Journal of the American Oil Chemists′ Society, 65(2): 258-261.
Xu B J, Chang S K C. 2008. Effect of soaking, boiling, and steaming on total phenolic content and antioxidant activities of cool season food legumes. Food Chemistry, 110(1): 1-13.
Xu C, Zhang Y, Cao L, et al. 2010. Phenolic compounds and antioxidant properties of different grape cultivars grown in china. Food Chemistry, 119(4): 1557-1565.
Yang J, Zhou F, Xiong L, et al. 2015. Comparison of phenolic compounds, tocopherols, phytosterols and antioxidant potential in Zhejiang pecan [Carya cathayensis] at different stir-frying steps. LWT-Food Science and Technology, 62(1): 541-548.
Yasin M, Asghar A, Anjum F M, et al. 2012. Oxidative stability enhancement of broiler bird meats with α-lipoic acid and α-tocopherol acetate supplemented feed. Food Chemistry, 131(3): 768-773.
Yuan Y V, Bone D E, Carrington M F. 2005. Antioxidant activity of dulse (Palmaria palmata) extract evaluated in vitro. Food Chemistry, 91(3): 484-494.
宋丽丽,郜海燕,葛林梅,等. 2009. 包装对香榧坚果贮藏中的油脂酸败和抗氧化能力的影响. 林业科学,45(3): 49-53.(Song L L, Gao H Y, Ge L M, et al. 2009. Effect of different packaging on lipid peroxidation and antioxidant ability of Torreya grandis nuts during storage at room temperature. Scientia Silvae Sinica, 45(3): 49-53. [in Chinese])
陶 菲,郜海燕,陈杭君,等. 2008. 不同包装对山核桃脂肪氧化的影响. 农业工程学报,24(9): 303-305.(Tao F, Gao H Y, Chen H J, et al. 2008. Effect of different types of packaging on lipid oxidation of walnut (Carya cathayensis Sarg.) during storage. Transactions of the Chinese Society of Agricultural Engineering, 24(9): 303-305. [in Chinese])
汪 瑶,余 勇,郭 磊,等. 2013. 利用正交实验和模糊评价改进香榧加工工艺.食品与发酵工业,39(10): 151-155.(Wang Y, Yu Y, Guo L, et al. 2013. Application of orthogonal experiment and fuzzy evaluation in development of Torreya grandis processing technology. Food and Fermentation Industries, 39(10): 151-155. [in Chinese])
徐 超,王鸿飞,邵兴锋,等. 2013. 香榧子油溶剂浸提工艺及氧化稳定性研究. 中国粮油学报,28(9): 66-70.(Xu C, Wang H F, Shao X F, et al. 2013. Study on solvent extraction and oxidation stability of Torreya grandis seed oil. Journal of The Chinese Cereals and Oils Association, 28(9): 66-70. [in Chinese])
叶秀娟. 2011. 食品中酸价和过氧化值测定方法的改进. 现代食品科技,27(10): 1285-1287.(Ye X J. 2011. Improved determination methods for acid and peroxide values in foods. Modern Food Science & Technology, 27(10): 1285-1287. [in Chinese])
Akhtar H, Tariq I, Mahmood S, et al. 2012. Effect of antioxidants on stability, nutritional values of refined sunflower oil during accelerated storage and thermal oxidation in frying. Bangladesh Journal of Scientific and Industrial Research, 47(2): 223-230.
Anjum F, Anvar F, Jamil A, et al. 2006. Microwave roasting effects on the physico-chemical composition and oxidative stability of sunflower seed oil. Journal of the American Oil Chemists’ Society, 83(9): 777-784.
Ashraf M. 2009. Biotechnological approach of improving plant salt tolerance using antioxidants as markers. Biotechnology Advances, 27(1): 84-93.
Badshah A, Ahmad Aurangzeb M, Bibi N, et al. 1988. Relationship between physicochemical characters and cooking time in chickpeas (Cicer arietinum L.). Pakistan Journal of Scientific & Industrial Research, 30: 795-798.
Banu M, Prasad N. 2013. Stability of peanut (Arachis hypogaea) oil with TBHQ (antioxidant tertiary butyl hydroquinone) by ultrasonic studies. Kasetsart Journal: Nature Science, 47(2): 285-294.
Bettina C, Lothar W K. 2009. Shelf life of linseeds and peanuts in relation to roasting. LWT-Food Science and Technology, 42(2): 545-549.
Boonlam S, Kanjanasopa D, Pimpa B..2009. Effect of addition of antioxidants on the oxidative stability of refined bleached and deodorized palm olein. Kasetsart Journal: Nature Science. 43(2): 370-377.
Chen B Q, Cui X Y, Zhao X, et al. 2006. Antioxidative and acute antiinflammatory effects of Torreya grandis. Fitoterapia, 77(4): 262-267.
Chun J Y, Lee J S, Eitenmiller R R. 2005. Vitamin E and oxidative stability during storage of raw and dry roasted peanuts packaged under air and vacuum. Journal of Food Science, 70(4): 292-297.
Dong D D, Wang H F, Xu F, et al. 2014. Supercritical carbon dioxide extraction, fatty acid composition, oxidative stability, and antioxidant effect of Torreya grandis seed oil. Journal of the American Oil Chemists’ Society, 91(5): 817-825.
Dudonne S, Vitrac X, Coutiere P, et al. 2009. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD and ORAC assays. Journal of Agricultural and Food Chemistry, 57(5): 1768-1774.
Endo Y, Osada Y, Kimura F, et al. 2006. Effects of Japanese torreya (Torreya nucifera) seed oil on lipid metabolism in rats. Nutrition, 22(5): 553-558.
Giordano E, Visioli F. 2014. Long-chain omega 3 fatty acids: molecular bases of potential antioxidant actions. Prostaglandins, Leukotrienes & Essential Fatty Acids, 90(1): 1-4.
Han H, Baik B K. 2008. Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing. International Journal of Food Science and Technology, 43(11): 1971-1978.
He Z Y, Zhu H D, Li W L, et al. 2016. Chemical components of cold pressed kernel oils from different Torreya grandis cultivars. Food Chemistry, 209: 196-202.
Inocent G, Adelaide D M, Giséle E L, et al. 2011. Impact of three cooking methods (steaming, roasting on charcoal and frying) on the β-carotene and vitamin C contents of plantain and sweet potato. American Journal of Food Technology, 6(11): 994-1001.
Jung M J, Heo S, Wang M H. 2008. Free radical scavenging and total phenolic contents from methanolic extracts of Ulmus davidiana. Food Chemistry, 108(2): 482-487.
Larrauri J A, Sánchezmoreno A, Sauracalixto F. 1998. Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels. Journal of Agricultural and Food Chemistry, 46(7): 2694-2697.
Mandhania S, Mandan S, Sawhney V. 2006. Antioxidant defense mechanism under salt stress in wheat seedlings. Biologia Plantarum, 50(2): 227-231.
Prasad N, Siddaramaiah B, Banu M. 2015. Effect of antioxidant tertiary butyl hydroquinone on the thermal and oxidative stability of sesame oil (Sesamum indicum) by ultrasonic studies. Journal of Food Science and Technology, 52(4): 2238-2246.
Ramaprasad T R, Baskaran V, Krishnakantha T P, et al. 2005. Modulation of antioxidant enzyme activities, platelet aggregation and serum prostaglandins in rats fed spray-dried milk containing n-3 fatty acid. Molecular and Cellular Biochemistry, 280(1/2): 19-26.
Ryan L A M, Bello F D, Arendt E K. 2008. The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread. International Journal of Food Microbiology, 125(3): 274-278.
Saeed M K, Deng Y, Parveen Z, et al. 2007. Studies on the chemical constituents of Torreya grandis fort. ex lindl. Journal of Applied Sciences, 7(2): 269-273.
Schlrmann W, Birringer M, Bhm V, et al. 2015. Influence of roasting conditions on health-related compounds in different nuts. Food Chemistry, 180: 77-85.
Segev A, Badani H, Galili L, et al. 2012. Effects of baking, roasting and frying on total polyphenols and antioxidant activity in colored chickpea seeds. Food & Nutrition Science, 3(3): 369-376.
Shi H, Wang H, Wang M, et al. 2009. Antioxidant activity and chemical composition of Torreya grandis cv. merrillii seed. Natural Product Communications, 4(4): 1565-1570.
Shintani R, Fu G C. 2002. Highly enantioselective desymmetrization of anhydrides by carbon nucleophiles: reactions of grignard reagents in the presence of (-)-sparteine. Angewandte Cheminform: International Edition, 41(6): 1057-1059.
Silva M P, Martinez M J, Casini C, et al. 2010. Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage. International Journal of Food Science and Technology, 45(7): 1499-1504.
Thammapat P, Meeso N, Siriamornpun S. 2015. Effects of NaCl and soaking temperature on the phenolic compounds, α-tocopherol, γ-oryzanol and fatty acids of glutinous rice. Food Chemistry, 175: 218-224.
Warner K, Dunlap C. 2006. Effects of expeller-pressed/physically refined soybean oil on frying oil stability and flavor of french-fried potatoes. Journal of the American Oil Chemists′ Society, 83(5): 435-441.
Wong M L, Timms R E, Goh E M. 1988. Colorimetric determination of total tocopherols in palm oil, olein and stearin. Journal of the American Oil Chemists′ Society, 65(2): 258-261.
Xu B J, Chang S K C. 2008. Effect of soaking, boiling, and steaming on total phenolic content and antioxidant activities of cool season food legumes. Food Chemistry, 110(1): 1-13.
Xu C, Zhang Y, Cao L, et al. 2010. Phenolic compounds and antioxidant properties of different grape cultivars grown in china. Food Chemistry, 119(4): 1557-1565.
Yang J, Zhou F, Xiong L, et al. 2015. Comparison of phenolic compounds, tocopherols, phytosterols and antioxidant potential in Zhejiang pecan [Carya cathayensis] at different stir-frying steps. LWT-Food Science and Technology, 62(1): 541-548.
Yasin M, Asghar A, Anjum F M, et al. 2012. Oxidative stability enhancement of broiler bird meats with α-lipoic acid and α-tocopherol acetate supplemented feed. Food Chemistry, 131(3): 768-773.
Yuan Y V, Bone D E, Carrington M F. 2005. Antioxidant activity of dulse (Palmaria palmata) extract evaluated in vitro. Food Chemistry, 91(3): 484-494.