Utilize este identificador para referenciar este registo: http://hdl.handle.net/10198/6233
Título: Beef burger patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects
Autor: Barros, Lillian
Barreira, João C.M.
Grangeia, Cátia
Batista, Cátia Emanuela Oliveira
Cadavez, Vasco
Ferreira, Isabel C.F.R.
Palavras-chave: Beef burgers
Boletus edulis
Lipid peroxidation
Antioxidant effects
Fatty acids
Data: 2011
Editora: Wiley
Citação: Barros, Lillian; Barreira, João C.M.; Grangeia, Cátia; Batista, Cátia; Cadavez, Vasco A.P.; Ferreira, Isabel C.F.R. (2011). Beef burgers patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects. European Journal of Lipid Science and Technology. ISSN 1438-9312. 113:6, p. 737–743
Resumo: The objective of this study was to analyse the lipid peroxidation inhibition in beef burgers after incorporation of Boletus edulis extracts in different concentrations. Beef burgers samples were stored for 8 days, and chemical and nutritional parameters, including the profile in free fatty acids, were evaluated. Furthermore, the inhibition of thiobarbituric acid reactive substances (TBARS) formation, free radical scavenging activity and reducing power were determined. Polyunsaturated fatty acids arachidonic (C20:4n6) and cis-5,8,11,14,17-eicosapentaenoic (C20:5n3) acids were protected in the presence of mushroom extract. 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 beef burgers patties were protected from lipid peroxidation in the presence of mushroom extract.
Peer review: yes
URI: http://hdl.handle.net/10198/6233
DOI: 10.1002/ejlt.201000478
ISSN: 1438-9312
Aparece nas colecções:CIMO - Artigos em Revistas Indexados à WoS/Scopus

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