rote.

Using the thiobarbituric acid (TBA) assay to measure lipid oxidation, the researchers report that the 400 ppm level of olive polyphenolics exhibited almost the same antioxidant activity as 200 ppm BHT, while 800 ppm of olive polyphenolics was superior to the synthetic antioxidant.

"Therefore, one would recommend adding 800 ppm of the phenolic compounds of olive leaf juice to increase oil stability," wrote Farag.

"The data indicate that the addition of olive leaf juice to sunflower oil heated at 180 degrees Celsius induced remarkable antioxidant activity and at 800 ppm level was superior to that of BHT in increasing sunflower oil stability," concluded the researchers.

The cost of the olive leaf juice could also add to the attractiveness of using the juice as an ingredient with antioxidant activity, suggested the researchers.

"One has to point out that the main goal of this work was to use a very cheap natural source to as antioxidant agent," wrote Farag. "It is of interest to note that olive leaves used as a natural source for antioxidants in the present study are obtained by the annual pruning of olive plants."

Antioxidant revenues are predicted to grow from €46m ($55m) in 2004 to €58m ($70m) in 2008, according to Frost and Sullivan.

Source-Bio-Bio Technology
'"/>




Page: 1 2
Related medicine news :

1. Olive oil does good
2. Olive Oil Found To Offer A Protective Effect Against Breast Cancer
3. Olive oil can do more good than just adding taste to your dish
4. Olive Oil Found To Preserve Cardiovascular Health by Improving Function
5. Olive oil protects the heart
6. Virgin Olive Oil – Good for Hear
7. Over 300 Ill After Eating at Olive Garden, Indianapolis
8. Olive Oil Emulsions Prevent Cardiac Bypass Surgery
9. Olive Oil Addition in Diet may Cut Cancer Risk
10. Italian Olives Recalled from Canada
11. FDA Urgently Warns Consumers About Health Risks of Potentially Contaminated Olives