Dietary Antioxidant Profile and Control of Lipid Oxidation Characteristics of Daniellin TM

Food and Public Health Pub Date : 2012-08-09 DOI:10.5923/J.FPH.20120204.05

G. Adegoke, Theophilus E. Nkpa, Adenike A. Oguntubo, O. Itiola

引用次数: 0

Abstract

The aim of this present work is to study the possibility of using DaniellinTMas a dietary antioxidant and for controlling lipid oxidation in dairy milk.Daniellin TM found earlier to be able to control the production of ochratoxin A in a non-alcoholic beverage was produced in tablet form and it had (mg/g): vitamin A(6.3x10-4)and vitamin C(2.64). DaniellinTM dietary antioxidant with a moisture content of 2.1 %, pH 7.0 played an important role in lipid peroxidation because when it was added to fresh dairy milk at 50, 150, and 200 ppm ithad antioxidant effectiveness of 69.2%, 76.9% and 84.6% respectively.

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饲粮抗氧化特性及对大黄素脂质氧化特性的控制

本研究的目的是研究daniellinmas作为膳食抗氧化剂用于控制牛奶中脂质氧化的可能性。早些时候发现的能够控制非酒精饮料中赭曲霉毒素A的产生的大黄菌素TM以片剂形式生产，它含有(mg/g):维生素A(6.3x10-4)和维生素C(2.64)。水分含量为2.1%、pH值为7.0的DaniellinTM日粮抗氧化剂在鲜奶中添加50、150和200 ppm时的抗氧化效果分别为69.2%、76.9%和84.6%，对脂质过氧化有重要作用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Food and Public Health

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