# Optimization of Chinese Chive Juice as a Functional Feed Additive
## 3 Results
### Antioxidant Stability of CC Juice under Heat Treatment  
The antioxidant stability of the CC juice treated with different heating conditions is presented in Table 3. All CC juice samples showed strong DPPH radical scavenging activity (\(\sim\)70%) equivalent to 35 \(\upmu\)g/mL of AEAC and 13 \(\upmu\)g/mL of QEAC. The DPPH scavenging activity of heated CC juice was significantly increased at both 60 \({}^{\circ}\)C and 80 \({}^{\circ}\)C after 24 h treatments. The TPC and TFC of CC juice were determined in the concentration range of 360 \(\pm\) 8.1 to approximately 380 \(\pm\) 7.5 \(\upmu\)g/mL of GAE and 111 \(\pm\) 3.1 to approximately 165 \(\pm\) 7.0 \(\upmu\)g/mL of QE, respectively. None of the heating temperatures (\(p\) = 0.38), heating times (\(p\) = 0.50) or the interactive effects (\(p\) = 0.46) had a significantly effect on the TPC of the CC juice. However, the TFC showed a decreasing trend ranging from 164.6 \(\pm\) 7.0 to 110.9 \(\pm\) 3.1 \(\upmu\)g/mL of QE (60 \({}^{\circ}\)C) and from 164.6 \(\pm\) 7.0 to 127.1 \(\pm\) 2.4 \(\upmu\)g/mL of QE (80 \({}^{\circ}\)C) after 24 h and 6 h, respectively. Intriguingly, the DPPH scavenging activity was significantly increased whereas the TFC was significantly decreased following heat treatments. The heat treatment reduced the TFC, but the CC juice still exhibited very stable antioxidant activity even after being treated at 80 \({}^{\circ}\)C for 24 h.  
\begin{table}
\begin{tabular}{l c c c c c c c c c c c} \hline \hline \multicolumn{1}{c}{\multirow{2}{*}{**Pathogens**}} & \multicolumn{4}{c}{**Heating Time at 60 \({}^{\circ}\)C (h)**} & \multicolumn{4}{c}{**Heating Time at 80 \({}^{\circ}\)C (h)**} & \multicolumn{4}{c}{**\(p\)-Value**} \\ \cline{2-13}  & **0** & **1** & **2** & **3** & **0** & **1** & **2** & **3** & **Temp (\({}^{\text{th}}\))** & **Time** & **Temp \({}^{\text{*}}\) Time** \\ \hline \multicolumn{13}{c}{**Zone of inhibition (mm)**} \\ \hline _C. perfringens_ & 16.2 \({}^{\text{a}}\) & 14.5 \({}^{\text{a,b}}\) & 14.3 \({}^{\text{b}}\) & 13.5 \({}^{\text{b}}\) & 15.2 \({}^{\text{a}}\) & 12.3 \({}^{\text{b}}\) & 9.8 \({}^{\text{c}}\) & 10.7 \({}^{\text{c}}\) & 0.45 & \(<\)0.01 & \(<\)0.01 & 0.01 \\ _S. iniae_ & 21.7 \({}^{\text{a}}\) & 23.7 \({}^{\text{b}}\) & 19.5 \({}^{\text{c}}\) & 18.0 \({}^{\text{c}}\) & 20.7 \({}^{\text{a}}\) & 20.7 \({}^{\text{a}}\) & 16.0 \({}^{\text{b}}\) & 14.0 \({}^{\text{c}}\) & 0.63 & \(<\)0.01 & \(<\)0.01 & 0.09 \\ _E. coli_ O157:H7 & 18.7 \({}^{\text{a}}\) & 18.8 \({}^{\text{a}}\) & 16.7 \({}^{\text{b}}\) & 16.5 \({}^{\text{b}}\) & 16.0 \({}^{\text{a}}\) & 14.5 \({}^{\text{b}}\) & 13.3 \({}^{\text{c}}\) & 12.3 \({}^{\text{d}}\) & 0.47 & \(<\)0.01 & \(<\)0.01 & 0.14 \\ _P. agglomerants_ & 14.3 \({}^{\text{a}}\) & 13.0 \({}^{\text{a}}\) & 11.7 \({}^{\text{b}}\) & 11.0 \({}^{\text{c}}\) & 12.3 \({}^{\text{a}}\) & 11.3 \({}^{\text{a}}\) & 10.5 \({}^{\text{a}}\) & 8.7 \({}^{\text{b}}\) & 0.36 & \(<\)0.01 & \(<\)0.01 & 0.71 \\ _H. partistis_ & 22.5 \({}^{\text{a}}\) & 22.5 \({}^{\text{a}}\) & 21.0 \({}^{\text{b}}\) & 20.0 \({}^{\text{b}}\) & 19.8 \({}^{\text{a}}\) & 17.3 \({}^{\text{b}}\) & 15.0 \({}^{\text{c}}\) & 13.7 \({}^{\text{c}}\) & 0.66 & \(<\)0.01 & \(<\)0.01 & \(<\)0.01 \\ _H. somus_ & 28.5 \({}^{\text{a}}\) & 29.7 \({}^{\text{a}}\) & 27.3 \({}^{\text{a}}\) & 24.5 \({}^{\text{b}}\) & 25.3 \({}^{\text{a}}\) & 24.3 \({}^{\text{a}}\) & 22.7 \({}^{\text{a}}\) & 20.2 \({}^{\text{b}}\) & 0.66 & \(<\)0.01 & \(<\)0.01 & 0.65 \\ _Burkholderia_ sp. & 30.7 \({}^{\text{a}}\) & 31.0 \({}^{\text{a}}\) & 28.7 \({}^{\text{b}}\) & 26.5 \({}^{\text{c}}\) & 28.5 \({}^{\text{a}}\) & 25.0 \({}^{\text{b}}\) & 23.2 \({}^{\text{b}}\) & 18.2 \({}^{\text{c}}\) & 0.91 & \(<\)0.01 & \(<\)0.01 & 0.11 \\ _S. gallinarum_ & 16.5 \({}^{\text{a}}\) & 15.0 \({}^{\text{b}}\) & 13.8 \({}^{\text{c}}\) & 13.8 \({}^{\text{c}}\) & 14.5 \({}^{\text{a}}\) & 13.0 \({}^{\text{a}}\) & 11.2 \({}^{\text{b}}\) & 10.0 \({}^{\text{b}}\) & 0.42 & \(<\)0.01 & \(<\)0.01 & 0.06 \\ _S.