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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®
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