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The effect of α -tocopherol, sweet chestnut wood extract and their combination on oxidative stress in vivo and the oxidative stability of meat in broilers

✍ Scribed by Voljč, M.; Levart, A.; Žgur, S.; Salobir, J.

Book ID
124093248
Publisher
Taylor and Francis Group
Year
2013
Tongue
English
Weight
171 KB
Volume
54
Category
Article
ISSN
0007-1668

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## Abstract Unsaponifiable matter (UM) was prepared from rice bran using __n__‐hexane extraction followed by removal of its fatty acid methyl ester with supercritical CO~2~ under heat‐stable conditions. The UM was made up of 1% of vitamin E isomers, 28% of γ‐oryzanol and 71% of uncharacterized comp