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E. Besco, E. Bracioli, S. Vertuani, P. Ziosi, F. Brazzo, R. Bruni, G. Sacchetti and S. Manfredini, “The Use of Photochemiluminescence for the Measurement of the Integral Antioxidant Capacity of Baobab Products,” Food Chemistry, Vol. 102, No. 4, 2007, pp. 1352-1356.
http://dx.doi.org/10.1016/j.foodchem.2006.05.067

has been cited by the following article:

• TITLE: Antioxidant Enrichment of Baobab Fruit Pulp Treated with Oil Extracted from the Seeds

  AUTHORS: Addai-Mensah Donkor, Daniel Addae, Jemima Esi Kpoanu, Frank Kankam, Abraham Nwolley Boaudi, Evans Yaw Manu Abanya

  KEYWORDS: Baobab; Seed Oil; Antioxidant Capacity; Enrichment

  JOURNAL NAME: Food and Nutrition Sciences, Vol.5 No.4, February 8, 2014

  ABSTRACT: The effect of the application of oil from baobab seeds on the antioxidant capacity and stability of ascorbic acid in the fruit pulp at varying temperature were evaluated. Ascorbic acid analysis of the fruit pulp revealed that the concentration in the raw extract of the pulp sullied rapidly matched with the extract treated with the seed oil. Compared with the raw extracts the formulated fruit pulp presented the highest concentration of the total ascorbic acid when both samples were subjected to varying temperatures at extended time periods. The results clearly indicated the antioxidant enrichment property of the baobab seed oil. This study demonstrates the potential of oil derived from baobab seed as having antioxidant enrichment capacity and might be a potential ingredient in pharmaceutical cosmetics formulations and food preparations.