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| PEREIRA,Daiane; PINHEIRO,Rafaelly Simionatto; HELDT,Leila Fernanda Serafini; MOURA,Cristiane de; BIANCHIN,Mirelli; ALMEIDA,Jacqueline de Florio; REIS,Amália Soares dos; RIBEIRO,Ingridy Simone; HAMINIUK,Charles Windson Isidoro; CARPES,Solange Teresinha. |
| Abstract Rosemary (Rosmarinus officinalis) is known for their sensory characteristics and antioxidant properties, mainly due to the presence of several phenolic compounds. The aim of this work, was determine the antioxidant activity and apply the Rosemary lyophilized extract (RLE) in chicken burger, for assess their ability to reduce the lipid oxidation. Total antioxidant capacity and phenolic compounds profile were analyzed by colorimetric tests and liquid chromatography analysis, respectively. Thiobarbituric acid reactive substances assay was used to evaluate the ability of the RLE to prevent lipid peroxidation in chicken burger stored at 4 °C. Three treatments of chicken burgers were prepared (T1 – control, without addition of synthetic antioxidant BHT:... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lipid oxidation; Antioxidant assays; TBARS; HPLC; Rosmarinus officinalis. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500017 |
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