Caesalpinia decapetala Extracts as Inhibitors of Lipid Oxidation in Beef PattiesReportar como inadecuado




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1

Chemical Engineering Department, Universitat Politècnica de Catalunya, Av. Diagonal 647, 08028 Barcelona, Spain

2

Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK





*

Author to whom correspondence should be addressed.



Academic Editor: Derek J. McPhee

Abstract In this study we investigated the effects of Caesalpinia decapetala CD extracts on lipid oxidation in ground beef patties. Plant extracts and butylated hydroxytoluene BHT were individually added to patties at both 0.1% and 0.5% w-w concentrations. We assessed the antioxidant efficacy of CD by the ferric reducing antioxidant power FRAP assay and evaluated their potential as natural antioxidants for meat preservation by thiobarbituric acid reactive substance TBARS values, hexanal content, fatty acid composition and color parameters. These were tested periodically during 11 days of refrigerated storage. TBARS levels were significantly lower p ≤ 0.05 in the samples containing plant extracts or BHT than in the non-treated control. In addition, the beef patties formulated with the selected plant extracts showed significantly p ≤ 0.05 better color stability than those without antioxidants. These results indicate that edible plant extracts are promising sources of natural antioxidants and can potentially be used as functional preservatives in meat products. View Full-Text

Keywords: C. decapetala; antioxidant; polyphenol; free radicals; TBARS C. decapetala; antioxidant; polyphenol; free radicals; TBARS





Autor: Maria G. Gallego 1, Michael H. Gordon 2, Francisco J. Segovia 1 and María P. Almajano 1,*

Fuente: http://mdpi.com/



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