Phenolic extracts of coconut oil cake: a potential alternative for synthetic antioxidants

Phenolic extracts of coconut oil cake: a potential alternative for synthetic antioxidants

Abstract Limitations of natural antioxidants include relatively low antioxidant activity, narrow range of food systems where the antioxidants are effective and limited thermal stability compared to synthetic antioxidants. In the present study, the phenolic extract of coconut oil cake (COCE) was test...

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Bibliographic Details
Main Authors: Kapila Nalawatta SENEVIRATNE, Withanage Chaturi PRASADANI, Bimali JAYAWARDENA
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016-01-01
Series:Food Science and Technology
Subjects:
coconut oil cake
antioxidants
polyphenols
DPPH
food model systems
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005023102&lng=en&tlng=en

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