Replication Data for: Stabilization of Vitamin A by Cereal Bran: The Importance of the Balance between Antioxidants, Pro-oxidants, and Oxidation-Sensitive Components
Description
This data set contain all data related to the publication: Van Wayenbergh, E., Coddens, L., Langenaeken, N. A., Foubert, I., & Courtin, C. M. (2023). Stabilization of Vitamin A by Cereal Bran: The Importance of the Balance between Antioxidants, Pro-oxidants, and Oxidation-Sensitive Components. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 71(41), 15296-15304. doi:10.1021/acs.jafc.3c04585.
Two accelerated storage experiments were performed with samples consisting of heat-treated wheat or rice bran mixed with vitamin A-enriched oil. In the first storage experiment, certain bran fractions were sequentially removed. In the second storage experiment, certain bran fractions were re-added to obtain reconstituted samples. The removed bran fractions were also analysed for their antioxidant and lipid composition. The aim was to identify which antioxidants and lipids contribute to vitamin A stabilisation by cereal bran during storage.