UV-A treatment of phenolic extracts impacts colour, bioactive compounds and antioxidant activity.

Peyman EbrahimiLuziana HoxhaDasha MihaylovaMarino NicolettoAnna Lante

Published in: Journal of the science of food and agriculture (2024)

Key findings of this study include successful decolourization of the extract, decomposition of bound polyphenols to their free form, and maintaining the antioxidant activity of the extract in the oil system after UV-A exposure. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Keyphrases

oxidative stress
public health
climate change
anti inflammatory
randomized controlled trial
systematic review
combination therapy
replacement therapy