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dc.contributor.authorAzman, Nurul Aini Binti Mohd
dc.contributor.authorGallego Iradi, María Gabriela
dc.contributor.authorJulià, Lluis
dc.contributor.authorFajari, Lluis
dc.contributor.authorAlmajano Pablos, María Pilar
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Química
dc.date.accessioned2016-04-18T10:00:02Z
dc.date.available2016-04-18T10:00:02Z
dc.date.issued2015-03-10
dc.identifier.citationAzman, A., Gallego, M., Julià, L., Fajari, L., Almajano, María Pilar. The effect of convolvulus arvensis dried extract as a potential antioxidant in food models. "Antioxidants", 10 Març 2015, vol. 4, núm. 1, p. 170-184.
dc.identifier.issn2076-3921
dc.identifier.urihttp://hdl.handle.net/2117/85775
dc.description.abstractIn this study, the antioxidant activity of the Convolvulus arvensis Linn (CA) ethanol extract has been evaluated by different ways. The antioxidant activity of the extract assessed by 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation, the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP) was 1.62 mmol Trolox equivalents (TE)/g DW, 1.71 mmol TE/g DW and 2.11 mmol TE/g DW, respectively. CA ethanol extract exhibited scavenging activity against the methoxy radical initiated by the Fenton reaction and measured by Electron Paramagnetic Resonance (EPR). The antioxidant effects of lyophilised CA measured in beef patties containing 0.1% and 0.3% (w/w) CA stored in modified atmosphere packaging (MAP) (80% O2 and 20% CO2) was determined. A preliminary study of gelatine based film containing CA showed a strong antioxidant effect in preventing the degradation of lipid in muscle food. Thus, the present results indicate that CA extract can be used as a natural food antioxidant
dc.format.extent15 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.lcshAntioxidants
dc.subject.otherConvolvulus arvensis
dc.subject.otherlipid oxidation
dc.subject.otheractive packaging film
dc.subject.otherantioxidant activity
dc.titleThe effect of convolvulus arvensis dried extract as a potential antioxidant in food models
dc.typeArticle
dc.subject.lemacTecnologia dels aliments
dc.subject.lemacAntioxidants
dc.contributor.groupUniversitat Politècnica de Catalunya. ASQUAS - Agricultura Sostenible i Qualitat dels Aliments
dc.identifier.doi10.3390/antiox4010170
dc.relation.publisherversionhttp://www.mdpi.com/2076-3921/4/1/170
dc.rights.accessOpen Access
local.identifier.drac17690947
dc.description.versionPostprint (published version)
local.citation.authorAzman, A.; Gallego, M.; Julià, L.; Fajari, L.; Almajano, María Pilar
local.citation.publicationNameAntioxidants
local.citation.volume4
local.citation.number1
local.citation.startingPage170
local.citation.endingPage184


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