ENHANCEMENT OF THE ANTIOXIDANT CAPACITY OF STRAWBERRIES (<i>Fragaria ananassa</i> Duch.) BY INCORPORATION OF VITAMIN E USING THE VACUUM IMPREGNATION TECHNIQUE

This study evaluated the antioxidant capacity and vitamin “E” content in strawberries fortified with synthetic vitamin E (dl-α-tocopherol acetate) by vacuum impregnation technique. The vitamin is quantified by HPLC and their levels are recorded per 100 g fresh fruit. The antioxidant capacity was det...

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Autores principales: Ana María RESTREPO D., Misael CORTÉS R., Benjamín A. ROJANO
Formato: article
Lenguaje:EN
Publicado: Universidad de Antioquia 2010
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Acceso en línea:https://doaj.org/article/3669f125f16944a2b5a445a3f72a8242
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