Evaluation of antioxidant activity of green tea extract and its effect on the biscuits lipid fraction oxidative stability.

@article{MildnerSzkudlarz2009EvaluationOA,
  title={Evaluation of antioxidant activity of green tea extract and its effect on the biscuits lipid fraction oxidative stability.},
  author={Sylwia Mildner-Szkudlarz and Renata Zawirska-Wojtasiak and Wiktor Obuchowski and Michał Gośliński},
  journal={Journal of food science},
  year={2009},
  volume={74 8},
  pages={S362-70}
}
This article investigates the effect of green tea extract (GTE) on biscuits lipid fraction oxidative stability. The antioxidant activity of GTE was compared with commonly used synthetic antioxidant butylated hydroxyanisole (BHA). Biscuits were prepared in 3 variations. Control samples were prepared without addition of antioxidants. The other variations were prepared by adding BHA (0.02%) and GTE at 3 different levels: 0.02%, 0.1%, and 1%. Biscuits were subjected to sensory studies and… CONTINUE READING