Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol

• Main Authors: Jaroslawa Rutkowska (Author), Agata Antoniewska (Author), Montserrat Martinez-Pineda (Author), Agnieszka Nawirska-Olszańska (Author), Anna Zbikowska (Author), Damian Baranowski (Author)
• Format: Book
• Published: MDPI AG, 2020-05-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

The study aimed at assessing effects of black chokeberry polyphenol extract (ChPE) added (0.025-0.075%) to xylitol-containing muffins to reduce lipid oxidation, especially in preventing degradation of hydroperoxides throughout the storage period. Among polyphenolic compounds (3092 mg/100 g in total)...