We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Green Tea Extract Quadruples Antioxidant Content Of Dried Apples

January 13, 2010: 01:58 PM EST
Dried apple pieces fortified with green tea extract -- equivalent to the catechin content of four cups of green tea -- had quadruple the amount of antioxidants (monomeric flavan-3-ols and procyanidins) as in non-fortified apple pieces, according to research jointly conducted in Italy and the U.S. The researchers detected no change in the antioxidant levels when the dried apple pieces were stored for a month at 86° F (30° C) and seemed to prevent undesirable browning. According to market researchers, the market for green tea extracts, currently valued at $44 million, will grow by 13 percent over the next seven years.
Vera Lavelli, Claudia Vantaggi, Mark Corey and William Kerr, "Formulation of a Dry Green Tea-Apple Product: Study on Antioxidant and Color Stability", Journal of Food Science Online, January 13, 2010, © Institute of Food Technologists®
Domains
FOOD BUSINESS NEWS
Market Segments
News
Ingredients
Innovation
Research
Fruit & Vegetables
Geographies
Worldwide
North America
EMEA
United States of America
Europe
Italy
Categories
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.