2024-03-28T18:38:22Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/550012016-11-21T13:18:53Zcom_10261_70com_10261_2col_10261_323
Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids
Cofrades, Susana
Salcedo Sandoval, L.
Delgado Pando, Gonzalo
Ruiz-Capillas, C.
Jiménez Colmenero, Francisco
Hydroxytyrosol
Frankfurters
Meat batters
Oil-in-water emulsions
Lipid oxidation
Antioxidants
8 páginas,6 tablas.
The capacity of hydroxytyrosol (HXT) to inhibit lipid oxidation in cooked pork meat batter, oil-in-water
emulsions and potential functional frankfurters formulated with a healthier oil combination (as animal
fat replacer) was studied during chilling storage, and its effect compared with those produced by synthetic
antioxidants (BHA/BHT). Although efficiency varied, HXT was an effective antioxidant during chilling
storage in the three food matrices studied. In general the order of inhibition capacity of HXT against
lipid oxidation (thiobarbituric acid-reactive substances-TBARS) was cooked meat batter > oil-in-water
emulsion > frankfurters, whereas in the case of BHA/BHT (with lower inhibitory activity than HXT) it
was cooked meat batter > oil-in-water emulsion, and there was no antioxidative effect in frankfurters.
Whereas significant correlations were established between lipid oxidation (TBARS) and antioxidative
capacity measured by photochemiluminescence (PCL) in frankfurters supplemented with HXT and
BHA/BHT, no significant correlations were found between ferric reducing/antioxidant power assay (FRAP)
and TBARS and PCL.
2012-08-24T09:10:12Z
2012-08-24T09:10:12Z
2011
artículo
Food Chemistry 129 : 429-436 (2011)
0308-8146
http://hdl.handle.net/10261/55001
10.1016/j.foodchem.2011.04.095
eng
openAccess
Elsevier