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47 % separately. Light treated samples recorded a decrease in SPLF by 52 % and antioxidant activity by 24 %. No significant effect on SPLF was observed for samples stored at -18 °C, 4 °C or room temperature. The retention of flavonoids and antioxidant activity was 45.9±3.6 % and 56.2±2.6 %, individually in SPLF after simulated digestion.
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