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| Palombini,Sylvio Vicentin; Maruyama,Swami Arêa; Claus,Thiago; Carbonera,Fabiana; Souza,Nilson Evelázio de; Visentainer,Jesuí Vergílio; Gomes,Sandra Teresinha Marques; Matsushita,Makoto. |
| This study quantified the fatty acids and evaluated the proximate composition, antioxidant activity (using the Quencher procedure), and total phenolic compound concentrations in Brazilian rice cultivars. The cultivars studied showed high amounts of unsaturated fatty acids, such as linoleic and oleic acid. The ratios of polyunsaturated and saturated fatty acids obtained were high. Regarding the antioxidant activity, the best results were found using the ABTS method and the worst in the DPPH assay. The results of the DPPH and FRAP assays showed the highest correlation. The antioxidant capacity results obtained were also much higher than those reported for other varieties worldwide. Therefore, the Quencher procedure is highly suitable for application in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Brazilian rice; Antioxidant assays; Quencher procedure. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400015 |
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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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