G. Adegoke, Theophilus E. Nkpa, Adenike A. Oguntubo, O. Itiola
{"title":"饲粮抗氧化特性及对大黄素脂质氧化特性的控制","authors":"G. Adegoke, Theophilus E. Nkpa, Adenike A. Oguntubo, O. Itiola","doi":"10.5923/J.FPH.20120204.05","DOIUrl":null,"url":null,"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.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"34 1","pages":"110-112"},"PeriodicalIF":0.0000,"publicationDate":"2012-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Dietary Antioxidant Profile and Control of Lipid Oxidation Characteristics of Daniellin TM\",\"authors\":\"G. Adegoke, Theophilus E. Nkpa, Adenike A. Oguntubo, O. Itiola\",\"doi\":\"10.5923/J.FPH.20120204.05\",\"DOIUrl\":null,\"url\":null,\"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.\",\"PeriodicalId\":12412,\"journal\":{\"name\":\"Food and Public Health\",\"volume\":\"34 1\",\"pages\":\"110-112\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2012-08-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Public Health\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.5923/J.FPH.20120204.05\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Public Health","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5923/J.FPH.20120204.05","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Dietary Antioxidant Profile and Control of Lipid Oxidation Characteristics of Daniellin TM
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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