功能性烘焙产品抗氧化性能的有效性评价

Q3 Agricultural and Biological Sciences

Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering Pub Date : 2020-01-29 DOI:10.31926/but.fwiafe.2019.12.61.1.9

N. Naumova, A. Buchel

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引用次数: 0

摘要

本实验研究的目的是评价功能性烘焙产品的抗氧化性能。在实验过程中，我们对含有抗氧化剂(硒、α-生育酚)和多种B族维生素的功能性烘焙产品的抗氧化性能进行了评价。分光光度法(FRAP和DPPH)已经确定，所研究的面包的抗氧化能力是由维生素e的存在预先调节的。实地研究表明，硒(硒的一种成分)的综合作用，和维生素对人体抗氧化保护激活的影响，在30天内，被检查志愿者血液中的脂质过氧化(LPO)指标有统计学意义的显著降低。

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Evaluation of the Effectiveness of the Antioxidant Properties of Functional Bakery Products

The objective of our experimental studies was to evaluate the effectiveness of the antioxidant properties of functional bakery products. In the course of the experiment, we evaluated the effectiveness of antioxidant properties of functional bakery products containing antioxidants (selexen, α-tocopherol) and a number of B vitamins. Spectrophotometric methods (FRAP and DPPH) have established that the antioxidant capacity of the loaves studied is preconditioned by the presence of vitamin E. Field studies have revealed that the combined effect of selenium, which is an ingredient of selexen, and vitamins on the activation of antioxidant protection of the human body when consuming functional bakery products gives a statistically significant reduction in indicators of lipid peroxidation (LPO) in the blood of the examined volunteers within 30 days.

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来源期刊

Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering Agricultural and Biological Sciences-Food Science

CiteScore

1.10

自引率

0.00%

发文量