UBC scientists make new tool to measure antioxidants

CBC reported on a more efficient method developed at UBC that helps identify steps in chocolate manufacturing that cause antioxidants to drop.

“Our method predicts the antioxidant levels in chocolate in under a minute, compared to the industry standard that can take several hours or even days,” said Xiaonan Lu, a professor in UBC’s faculty of land and food systems.

Lu developed the system along with PhD candidate Yaxi Hu.