Please use this identifier to cite or link to this item: http://hdl.handle.net/10198/2924
Title: Incorporation of Boletus edulis extract in beef burgers patties: preliminary evaluation of the antioxidant protective effects
Author: Grangeia, Cátia
Batista, Cátia Emanuela Oliveira
Raposo, Manuel
Barros, Lillian
Cadavez, Vasco
Ferreira, Isabel C.F.R.
Keywords: Boletus edulis
Beef burgers
Antioxidant protection
Issue Date: 2010
Publisher: Instituto Politécnico de Bragança, Escola Superior Agrária, CIMO
Citation: Grangeia, Cátia; Batista, Cátia; Raposo, Manuel; Barros, Lillian; Cadavez, Vasco; Ferreira, ICFR (2010) - Incorporation of Boletus edulis extract in beef burgers patties: preliminary evaluation of the antioxidant protective effects. In FOODSIM'2010. Bragança. p. 109-111. ISBN 90-77381-56-4
Abstract: The objective of this study was to analyse the antioxidant protective effects of the incorporation of Boletus edulis extract in beef burgers. The relationship of total lipids/fatty acids to lipid peroxidation of hamburger during storage was examined. Beef burgers samples (lipids content: 15–18%) were stored for 8 days, and thiobarbituric acid reactive substances (TBARS) formation inhibition, free radical scavenging activity and reducing power were determined. The antioxidant potential increased with the amount of extract added to beef burgers, giving higher radical scavenging properties and TBARS inhibition capacity. These findings indicated that Boletus edulis extract had a protective antioxidant effect against lipid peroxidation of beef burgers patties.
URI: http://hdl.handle.net/10198/2924
ISBN: 90-77381-56-4
Appears in Collections:CA - Publicações em Proceedings Indexadas ao ISI/Scopus

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