Effect of blackberry anthocyanins and its combination with tea polyphenols on the oxidative stability of lard and olive oil

Effect of blackberry anthocyanins and its combination with tea polyphenols on the oxidative stability of lard and olive oil

To investigate the protective effect of blackberry anthocyanins (BA), tea polyphenols (TP), and their binary mixture on the oxidative stability of edible oils during storage, BA, TP, and their binary mixture were added to lard and olive oil. The changes in peroxide value (PV), thiobarbituric acid re...

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Bibliographic Details
Main Authors: Han Chen, Hui-fang Zhao, Xiu-hua Meng, Jian Chen, Wen-long Wu, Wei-lin Li, Han Lü
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-11-01
Series:Frontiers in Nutrition
Subjects:
antioxidant
blackberry anthocyanins
composite antioxidants
lard
olive oil
tea polyphenols
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2023.1286209/full

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