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Researchers Determine Optimum Conditions For Storage Of Phenol-Rich Feverfew Extracts

February 22, 2011: 09:09 AM EST
Earlier studies of the traditional medicinal herb feverfew have found it to be rich in phenolic compounds that would be useful ingredients in functional foods and beverages. They would be useful, that is, if they did not break down during storage. To test whether the bioactive ingredients in feverfew extracts will perform under different conditions of acidity and temperature, researchers in Ireland evaluated the effect of a pH range typical of non-alcoholic beverages on the degradation of the phenolic compounds at storage temperatures of 5 and 22 °C. They tested different acidic and storage temperature levels on color and phenolic content, finding that refrigerated storage of mildly acidic solutions (pH 4.6) provided optimum color retention and phenolic content with a shelf-life of about four months.
E.N. Marete, et al. , "Feverfew as a source of bioactives for functional foods: Storage stability in model beverages", Journal of Functional Foods, February 22, 2011, © Elsevier Ltd
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