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Synergistic Antioxidant Activity in Brazilian Propolis Extract Blends: An in Vitro Study
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作者 josé dilson francisco da silva Suslin Raatz Thiel +5 位作者 Sabrina Somacal Fernanda Cristina Breda Pimpernelli jonco dos Santos Osmar damian Prestes Renato Zanella Renius de Oliveira Mello 《Food and Nutrition Sciences》 CAS 2023年第4期385-400,共16页
A simplex-lattice mixture design with response surface methodology was used to evaluate in vitro synergistic antioxidant activity of red, green, and brown Brazilian propolis extract blends. The in vitro antioxidant ca... A simplex-lattice mixture design with response surface methodology was used to evaluate in vitro synergistic antioxidant activity of red, green, and brown Brazilian propolis extract blends. The in vitro antioxidant capacity of propolis extract blends was measured using the fluorine method of oxygen radical absorption capacity assay (ORAC assay). A synergistic antioxidant interaction was identified between green and brown propolis extracts, and the predictive model accused a binary mixture composed of 59% green and 41% brown propolis extracts with increased antioxidant activity of about 54%. Our findings suggest a possible reduction in the dosages of these natural antioxidants in their various potential applications, including health and food, thereby proving to be a highly promising alternative for the rational use and valorization of propolis. 展开更多
关键词 Green Propolis Red Propolis Natural Antioxidants Food Additives Mixture Modeling
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