Publicação
Beef burger patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects
| 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. |
|---|---|
| Autores principais: | Barros, Lillian |
| Outros Autores: | Barreira, João C.M.; Grangeia, Cátia; Batista, Cátia Emanuela Oliveira; Cadavez, Vasco; Ferreira, Isabel C.F.R. |
| Assunto: | Beef burgers Boletus edulis Lipid peroxidation Antioxidant effects Fatty acids |
| Ano: | 2011 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Universidade Politécnica de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital da UPB |
| _version_ | 1877782334846009344 |
|---|---|
| author | Barros, Lillian |
| author2 | Barreira, João C.M. Grangeia, Cátia Batista, Cátia Emanuela Oliveira Cadavez, Vasco Ferreira, Isabel C.F.R. |
| author2_role | author author author author author |
| author_facet | Barros, Lillian Barreira, João C.M. Grangeia, Cátia Batista, Cátia Emanuela Oliveira Cadavez, Vasco Ferreira, Isabel C.F.R. |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital da UPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.cienciaID\":\"9616-35CB-D001\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\",\"Person.identifier.researcherID\":\"J-3600-2013\",\"Person.identifier.researcherID\":\"J-3600-2013\",\"Person.identifier.scopusAuthorID\":\"35236343600\",\"Person.identifier.scopusAuthorID\":\"57194900801\"},{\"Person.name\":\"Barreira, João C.M.\",\"Person.identifier.orcid\":\"0000-0003-1233-0990\",\"Person.identifier.researcherID\":\"D-8269-2013\",\"Person.identifier.scopusAuthorID\":\"54895546900\"},{\"Person.name\":\"Grangeia, Cátia\"},{\"Person.name\":\"Batista, Cátia Emanuela Oliveira\"},{\"Person.name\":\"Cadavez, Vasco\",\"Person.identifier.cienciaID\":\"441B-01AB-A12E\",\"Person.identifier.orcid\":\"0000-0002-3077-7414\",\"Person.identifier.researcherID\":\"A-3958-2010\",\"Person.identifier.scopusAuthorID\":\"9039121900\"},{\"Person.name\":\"Ferreira, Isabel C.F.R.\",\"Person.identifier.cienciaID\":\"9418-CF95-9919\",\"Person.identifier.orcid\":\"0000-0003-4910-4882\",\"Person.identifier.researcherID\":\"E-8500-2013\",\"Person.identifier.scopusAuthorID\":\"36868826600\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital da UPB |
| datacite.creators.creator.creatorName.fl_str_mv | Barros, Lillian Barreira, João C.M. Grangeia, Cátia Batista, Cátia Emanuela Oliveira Cadavez, Vasco Ferreira, Isabel C.F.R. |
| datacite.date.Accepted.fl_str_mv | 2011-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2011-10-25T10:30:43Z |
| datacite.date.embargoed.fl_str_mv | 2011-10-25T10:30:43Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| datacite.subjects.subject.fl_str_mv | Beef burgers Boletus edulis Lipid peroxidation Antioxidant effects Fatty acids |
| datacite.titles.title.fl_str_mv | Beef burger patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects |
| dc.contributor.none.fl_str_mv | Biblioteca Digital da UPB |
| dc.creator.none.fl_str_mv | Barros, Lillian Barreira, João C.M. Grangeia, Cátia Batista, Cátia Emanuela Oliveira Cadavez, Vasco Ferreira, Isabel C.F.R. |
| dc.date.Accepted.fl_str_mv | 2011-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2011-10-25T10:30:43Z |
| dc.date.embargoed.fl_str_mv | 2011-10-25T10:30:43Z |
| dc.format.none.fl_str_mv | application/pdf application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/6233 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Wiley |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| dc.subject.none.fl_str_mv | Beef burgers Boletus edulis Lipid peroxidation Antioxidant effects Fatty acids |
| dc.title.fl_str_mv | Beef burger patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | 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. |
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| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia |
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| funding.name_str_mv | 5876-PPCDTI SFRH |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10198/6233 |
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| language | eng |
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| person_str_mv | Barros, Lillian Barros, Lillian https://www.ciencia-id.pt/9616-35CB-D001 9616-35CB-D001 http://orcid.org/0000-0002-9050-5189 0000-0002-9050-5189 Barreira, João C.M. Barreira, João C.M. http://orcid.org/0000-0003-1233-0990 0000-0003-1233-0990 Grangeia, Cátia Batista, Cátia Emanuela Oliveira Cadavez, Vasco Cadavez, Vasco https://www.ciencia-id.pt/441B-01AB-A12E 441B-01AB-A12E http://orcid.org/0000-0002-3077-7414 0000-0002-3077-7414 Ferreira, Isabel C.F.R. Ferreira, Isabel C.F.R. https://www.ciencia-id.pt/9418-CF95-9919 9418-CF95-9919 http://orcid.org/0000-0003-4910-4882 0000-0003-4910-4882 |
| publishDate | 2011 |
| publisher.none.fl_str_mv | Wiley |
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| reponame_str | Biblioteca Digital da UPB |
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| spelling | engWileyporThe 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.application/pdfapplication/pdfporBeef burger patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effectsPersonalBarros, LillianDSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01DSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01BarrosLillianCiência IDhttps://www.ciencia-id.pt9616-35CB-D001ORCIDhttp://orcid.org0000-0002-9050-5189Researcher IDhttps://www.researcherid.comJ-3600-2013Researcher IDhttps://www.researcherid.comJ-3600-2013Scopus Author IDhttps://www.scopus.com35236343600Scopus Author IDhttps://www.scopus.com57194900801PersonalBarreira, João C.M.DSpacehttp://dspace.org/items/4629b12c-39b0-4da8-8b8d-6efba5cf2d81DSpacehttp://dspace.org/items/4629b12c-39b0-4da8-8b8d-6efba5cf2d81BarreiraJoão C.M.ORCIDhttp://orcid.org0000-0003-1233-0990Researcher IDhttps://www.researcherid.comD-8269-2013Scopus Author IDhttps://www.scopus.com54895546900Grangeia, CátiaBatista, Cátia Emanuela OliveiraPersonalCadavez, VascoDSpacehttp://dspace.org/items/57b410e9-f6b7-42ff-ab3d-b526278715ebDSpacehttp://dspace.org/items/57b410e9-f6b7-42ff-ab3d-b526278715ebCadavezVascoCiência IDhttps://www.ciencia-id.pt441B-01AB-A12EORCIDhttp://orcid.org0000-0002-3077-7414Researcher IDhttps://www.researcherid.comA-3958-2010Scopus Author IDhttps://www.scopus.com9039121900PersonalFerreira, Isabel C.F.R.DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8FerreiraIsabel C.F.R.Ciência IDhttps://www.ciencia-id.pt9418-CF95-9919ORCIDhttp://orcid.org0000-0003-4910-4882Researcher IDhttps://www.researcherid.comE-8500-2013Scopus Author IDhttps://www.scopus.com36868826600HostingInstitutionOrganizationalBiblioteca Digital da UPBe-mailmailto:dspace@unipb.ptdspace@unipb.ptISSNIsPartOf1438-9312DOIIsPartOf10.1002/ejlt.2010004782011-10-25T10:30:43Z20112011-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/6233http://purl.org/coar/access_right/c_16ecrestricted accessBeef burgersBoletus edulisLipid peroxidationAntioxidant effectsFatty acids244538 bytes227207 bytesFundação para a Ciência e a TecnologiaPortuguese Wild Mushrooms: Chemical characterization and functional study of antiproliferative and proapoptotic properties in cancer cell linesinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/PTDC%2FAGR-ALI%2F110062%2F2009/PTPTDC/AGR-ALI/110062/20095876-PPCDTICrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaEmbedded Systems for Elliptic Curveinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F44609%2F2008/PTSFRH/BD/44609/2008SFRHCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaBioactive properties & cytoprotective potential of natural extracts/individual compounds: application of single cell gel electrophoresis and other biochemical, chemical and electrochemical assaysinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F72802%2F2010/PTSFRH/BPD/72802/2010Crossref Funder IDhttp://doi.org/10.13039/501100001871literaturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_16ecapplication/pdffulltexthttps://bibliotecadigital.unipb.pt/bitstreams/781946a0-13a3-4643-b9b0-e637c23c2f48/downloadhttp://purl.org/coar/access_right/c_16ecapplication/pdffulltexthttps://bibliotecadigital.unipb.pt/bitstreams/a030f6c9-5ab9-4ae0-a357-e2d9f6120147/downloadEuropean Journal of Lipid Science and Technology113737743 |
| spellingShingle | Beef burger patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects Barros, Lillian Beef burgers Boletus edulis Lipid peroxidation Antioxidant effects Fatty acids |
| status | SINGLETON |
| subject.fl_str_mv | Beef burgers Boletus edulis Lipid peroxidation Antioxidant effects Fatty acids |
| title | Beef burger patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects |
| title_full | Beef burger patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects |
| title_fullStr | Beef burger patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects |
| title_full_unstemmed | Beef burger patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects |
| title_short | Beef burger patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects |
| title_sort | Beef burger patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects |
| topic | Beef burgers Boletus edulis Lipid peroxidation Antioxidant effects Fatty acids |
| topic_facet | Beef burgers Boletus edulis Lipid peroxidation Antioxidant effects Fatty acids |
| url | http://hdl.handle.net/10198/6233 |
| visible | 1 |