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dc.contributor.authorMedina, Isabel-
dc.contributor.authorGonzález, M. Jesús-
dc.contributor.authorDella Medaglia, Manuel-
dc.contributor.authorSacchi, Raffaele-
dc.contributor.authorGallardo, José Manuel-
dc.date.accessioned2012-09-12T10:52:57Z-
dc.date.available2012-09-12T10:52:57Z-
dc.date.issued2003-
dc.identifier.citationEuropean Food Research and Technology 217(4): 301-307 (2003)es_ES
dc.identifier.issn1438-2377-
dc.identifier.urihttp://hdl.handle.net/10261/56166-
dc.description16 páginas, 5 tablas, 3 figurases_ES
dc.description.abstractThe ability of antioxidants obtained from natural sources to stabilise foodstuffs containing long n-3 fatty acids of marine origin has been determined. Food systems enriched in polyunsaturated fatty acids (PUFA) were: emulsified horse mackerel (Trauchurus trauchurus) muscle, fish oil-in-water emulsions (4% of n-3 PUFA) and fish oils (40% of n-3 PUFA). Rosemary leaves and extra virgin olive oil (EVO) were employed as sources of natural phenolic antioxidants. Both vegetable extracts were able to retard lipid oxidation in the different lipid systems. Rosemary extracts with a high content of carnosoic acid showed a significant synergism with fish proteins, by reinforcing their antioxidative effectiveness. Fish proteins and EVO-phenolics showed minor cooperative effects for inhibiting oxidation. The antioxidative partition into the different phases in the emulsified systems showed minor amounts of phenolics in the aqueous phases, except hydroxytyrosol and tyrosol, and a high adsorption on fish muscle.es_ES
dc.description.sponsorshipThe authors acknowledge financial support for Xunta de Galicia (PGIDTOOAGR20901PR) and Spanish Ministry of Science and Technology (PPQ2000-0688-C05-05 and HI2002-0128).es_ES
dc.language.isoenges_ES
dc.publisherSpringeres_ES
dc.rightsclosedAccesses_ES
dc.subjectOmega 3-containing foodes_ES
dc.subjectNatural antioxidantses_ES
dc.subjectLipid oxidationes_ES
dc.subjectHealthy foodes_ES
dc.titleActivity of plant extracts for preserving functional food containing n-3-PUFAes_ES
dc.typeartículoes_ES
dc.identifier.doi10.1007/s00217-003-0745-9-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1007/s00217-003-0745-9es_ES
dc.identifier.e-issn1438-2385-
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