EVALUATION OF LECISAN® AS A POTENTIAL SOURCE OF NATURAL ANTIOXIDANTS FOR THE FOOD INDUSTRY
Keywords:
LECISAN®; antioxidant activity; nutritional supplement; soy lecithin.Abstract
Innovation in the food industry has led to the discovery of new sources of natural antioxidants, capable of improving the quality and extending the shelf life of foods. This research evaluated the antioxidant potential of soy lecithin used in the formulation of LECISAN® to enhance knowledge about its benefits and applications in the food industry. An in vitro analytical study was conducted through different assays: total antioxidant capacity (TAC), ferric reducing power (FRAP), permanganate reducing antioxidant capacity (PRAC), methylene blue reduction assay (MBA), hydroxyl radical scavenging (•OHSA), and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical inhibition assay. The results demonstrated antioxidant properties in the soy lecithin by-product
that add significant value to the nutritional supplement LECISAN®, supporting the feasibility of using this by-product as a natural source of antioxidants.
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Copyright (c) 2025 David Garrido-Larramendi, , Yuleidis González-Pérez, Humberto J. Morris-Quevedo , Leidys Cala-Calviño
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