Phytochemical composition and Total Antioxidant Activity (TAA) of Functional Food Supplements
Publication Date : 02/11/2015
Functional foods that contain significant amounts of bioactive components may provide desirable health benefits beyond basic nutrition and play important roles in the prevention of chronic diseases. Among the modifiable lifestyle-related factors, the main role is played by diet showing an inverse association between the intake of antioxidant-rich food and the risk of diseases. The present study explored the various phytochemical contents of the developed Functional Food Supplements (FFS) and thereby exhibited their combined effect on the total antioxidant activity. Among the different solvent media used to study the total antioxidant activity of the functional food supplements, aqueous ethanol showed the highest for supplement I (1.09 µg / g) while absolute ethanol extracted the maximum for supplement II (0.83 µg/g). The phytochemical content of the two supplements also showed significant variations due to the differences in their processing techniques.
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