Use of Micronization and Complex Coacervation to Preserve Antioxidant Properties of Flavonoids

<table class="table-group" id="tab2"><tr><td><table class="table"><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr class="thead"><td class="align_left" rowspan="2">Property</td><td class="align_center" colspan="2">Meaning</td></tr><tr class="thead"><td class="align_center">Tcontr</td><td class="align_center">Rcontr</td></tr><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr><td class="align_left">Lipophilicity (<span class="nowrap"><svg height="12.6199pt" id="M36" style="vertical-align:-3.38375pt" version="1.1" viewbox="-0.0498162 -9.23615 28.5681 12.6199" width="28.5681pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M238 0V26C174 32 166 38 166 104V712C132 700 70 683 18 677V653C81 647 87 645 87 577V104C87 38 78 32 15 26V0H238Z"></path></g><g transform="matrix(.013,0,0,-0.013,3.289,0)"><path d="M257 449C165 449 37 374 37 209C37 98 119 -12 256 -12C355 -12 473 65 473 226C473 349 381 449 257 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<div>Lipophilicity of the flavonoids under study.</div>

International Journal of Food Science

tab2

Table 2

Table 2: Use of Micronization and Complex Coacervation to Preserve Antioxidant Properties of Flavonoids 