[Lipoperoxides in food and their control]
2001
Ukse, D. | Melgalve, I. | Kaulins, U. | Duma, M. | Muzikante, E. | Alsina, I. (Latvia Univ. of Agriculture, Jelgava (Latvia))
The level of lipoperoxides in food is increased by carotine, particularly if the fat content in food is high. The task of this study was to investigate the activity of different carotines containing extracts and the inhibition of sodium selenite peroxide formation. The method of investigation is explained, the resulting data are analysed. The investigation results show that inorganic salts containing selenium do not act as antioxidants. The amount of selenium containing compounds in plants can be regulated by adding inorganic salts into mineral fertilizers. The formation of peroxides in ready-made food products must be studied in order produce healthy combinations of soups and stews.
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