Investigation of the antioxidant capacity of caramels: Combination of laboratory assays and C. elegans model
نویسندگان
چکیده
Caramel is one of the most current additive/ingredient obtained by controlled heat treatment carbohydrates. A combination in vitro and vivo methods showed that aromatic caramels caramel colours are antioxidant. The highest value for Class III TEAC KRL tests (401 µmol Trolox equivalent/g 5 366 mg gallic acid equivalent/100 g, respectively). In test, also increase resistance C. elegans to oxidant attack, with until 40% live worms after 18 h presence against no 12 without. conclusion, this study explore benefit effect an antioxidant activity linked their color intensity. molecules involved remain be explored.
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ژورنال
عنوان ژورنال: Journal of Functional Foods
سال: 2021
ISSN: ['2214-9414', '1756-4646']
DOI: https://doi.org/10.1016/j.jff.2020.104308