Replication Data for: Stabilization of Vitamin A by Cereal Bran: The Importance of the Balance between Antioxidants, Pro-oxidants, and Oxidation-Sensitive Components

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.

本数据集包含与下述学术出版物相关的全部数据：Van Wayenbergh, E.、Coddens, L.、Langenaeken, N. A.、Foubert, I. 及 Courtin, C. M.（2023年）。其研究论文题为《谷物麸皮对维生素A（Vitamin A）的稳定作用：抗氧化剂（antioxidants）、促氧化剂（pro-oxidants）与氧化敏感组分（oxidation-sensitive components）间平衡的重要性》，发表于《农业与食品化学杂志（Journal of Agricultural and Food Chemistry）》，第71卷第41期，页码范围15296-15304，DOI：10.1021/acs.jafc.3c04585。

本研究针对由热处理小麦麸皮或大米麸皮与维生素A强化油混合制成的样品，开展了两组加速贮藏实验。第一组贮藏实验中，依次移除部分麸皮组分；第二组贮藏实验中，向样品中重新添加部分此前移除的麸皮组分以制备重构样品。同时对移除的麸皮组分开展抗氧化剂与脂质（lipids）组成分析。本研究旨在明确谷物麸皮在贮藏过程中，可促进维生素A稳定的抗氧化剂与脂质组分。