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...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | article |
| Language: | EN |
| Published: |
Universidad de Antioquia
2010
|
| Subjects: | |
| Online Access: | https://doaj.org/article/3669f125f16944a2b5a445a3f72a8242 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!