| Title: | Caesalpinia decapetala Extracts as Inhibitors of Lipid Oxidation in Beef Patties |
| Author(s): | Gallego MG; Gordon MH; Segovia FJ; Almajano MP; |
| Address: | "Chemical Engineering Department, Universitat Politecnica de Catalunya, Av. Diagonal 647, 08028 Barcelona, Spain. maria.gabriela.gallego@upc.edu. Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK. m.h.gordon@reading.ac.uk. Chemical Engineering Department, Universitat Politecnica de Catalunya, Av. Diagonal 647, 08028 Barcelona, Spain. segoviafj@gmail.com. Chemical Engineering Department, Universitat Politecnica de Catalunya, Av. Diagonal 647, 08028 Barcelona, Spain. m.pilar.almajano@upc.edu" |
| DOI: | 10.3390/molecules200813913 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| 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 |
| Keywords: | Aldehydes/analysis Animals Antioxidants/pharmacology Caesalpinia/*chemistry Cattle Color Ferric Compounds/chemistry Hydrogen-Ion Concentration Lipids/*chemistry Meat Products/*analysis Metmyoglobin/metabolism Oxidation-Reduction Plant Extracts/*pharmacolo; |
| Notes: | "MedlineGallego, Maria G Gordon, Michael H Segovia, Francisco J Almajano, Maria P eng Research Support, Non-U.S. Gov't Switzerland 2015/08/13 Molecules. 2015 Jul 31; 20(8):13913-26. doi: 10.3390/molecules200813913" |
