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dc.contributor.authorGallego Iradi, María Gabriela
dc.contributor.authorGordon, Michael H.
dc.contributor.authorSegovia Gómez, Francisco José
dc.contributor.authorAlmajano Pablos, María Pilar
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Química
dc.date.accessioned2016-01-29T12:17:08Z
dc.date.available2016-01-29T12:17:08Z
dc.date.issued2015-08-01
dc.identifier.citationGallego, M., Gordon, M., Segovia, F., Almajano, M.P. Caesalpinia decapetala Extracts as Inhibitors of Lipid Oxidation in Beef Patties. "Molecules", 01 Agost 2015, vol. 20, núm. 8, p. 13913-13926.
dc.identifier.issn1420-3049
dc.identifier.urihttp://hdl.handle.net/2117/82271
dc.description.abstractIn 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.
dc.format.extent14 p.
dc.language.isoeng
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria química
dc.subject.lcshCaesalpinia
dc.subject.lcshAntioxidants
dc.subject.otherC
dc.subject.otherdecapetala
dc.subject.otherantioxidant
dc.subject.otherpolyphenol
dc.subject.otherfree radicals
dc.subject.othertbars
dc.subject.othermodified atmosphere
dc.subject.otherolive oil
dc.subject.othernatural antioxidants
dc.subject.othervolatile compounds
dc.subject.othersensory evaluation
dc.subject.othershelf-life
dc.subject.othermeat
dc.subject.otherquality
dc.subject.otherstability
dc.subject.othercolor
dc.titleCaesalpinia decapetala Extracts as Inhibitors of Lipid Oxidation in Beef Patties
dc.typeArticle
dc.subject.lemacCaesalpinia
dc.subject.lemacAntioxidants
dc.contributor.groupUniversitat Politècnica de Catalunya. ASQUAS - Agricultura Sostenible i Qualitat dels Aliments
dc.identifier.doi10.3390/molecules200813913
dc.description.peerreviewedPeer Reviewed
dc.relation.publisherversionhttp://www.mdpi.com/1420-3049/20/8/13913
dc.rights.accessOpen Access
drac.iddocument16991958
dc.description.versionPostprint (published version)
upcommons.citation.authorGallego, M.; Gordon, M.; Segovia, F.; Almajano, M.P.
upcommons.citation.publishedtrue
upcommons.citation.publicationNameMolecules
upcommons.citation.volume20
upcommons.citation.number8
upcommons.citation.startingPage13913
upcommons.citation.endingPage13926


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