The antioxidants
play an important role in the preservation of foods and the management of oxidative
stress related diseases by acting on reactive oxygen species and free radicals.
However, their
use in high temperature processed food and pharmaceuticals are limited due to
its low thermal stability. The objective of the study was to use the biofield
energy treatment on butylated hydroxytoluene (BHT) i.e. antioxidant and
analyse its impact on the physical, thermal, and spectral properties of BHT.
For the study,
the sample was divided into two groups and termed as control and treated. The
treated group was subjected to biofield energy treatment.
No comments:
Post a Comment