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Beef burger patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects

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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

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