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http://krishi.icar.gov.in/jspui/handle/123456789/7218| Title: | Solubility of carnosic acid and rosmarinic acid affects their antioxidant activity in raw and cooked ground chicken patties. |
| Other Titles: | Not Available |
| Authors: | Naveena B.M, Vaithiyanathan.S, Muthukumar M, Praveen Kumar Y, Kiran M, Usha Rani K, Shaju V. A and Ramesh Chandran K |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::National Research Centre on Meat, Hyderabad |
| Published/ Complete Date: | 2013-12-31 |
| Project Code: | Not Available |
| Keywords: | Solubility carnosic acid rosmarinic antioxidant raw cooked chicken |
| Publisher: | Wiley Online Library |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | BACKGROUND Carnosic acid (CA) and rosmarinic acid (RA) are potent antioxidants. The effectiveness of an antioxidant in a food system is dependent on a range of factors such as concentration, phenolic content, physical state of the substrate, processing and storage. However, the antioxidant activity of powder vs liquid and higher vs lower phenols is not clear in different matrices. In this study, OxiKan‐WS4 (4.0% RA), OxiKan‐S10 (10% CA) and OxiKan‐R8 (8% CA) were investigated against lipid oxidation in raw and cooked ground chicken patties during refrigerated storage. RESULTS OxiKan‐WS4 had the highest (P < 0.05) total phenolic content, whereas OxiKan‐S10 and OxiKan‐R8 exhibited higher DPPH radical‐scavenging activity and reducing power relative to OxiKan‐WS4. Lipid oxidation was minimized in meat with added extracts, as indicated by lower (P < 0.05) thiobarbituric acid‐reactive substances, peroxide value and free fatty acid. Addition of natural antioxidant extracts at 10 mg equivalent total phenols per 100 g meat did not affect the sensory scores relative to non‐treated controls. CONCLUSION This study demonstrates that the physical state (powder vs liquid) of CA or RA plays an important role in determining their antioxidant efficacy. © 2013 Society of Chemical Industry |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Article |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Journal of the Science of Food and Agricultural |
| Volume No.: | 94(2) |
| Page Number: | 273-279 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1002/jsfa.6248 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/7218 |
| Appears in Collections: | AS-NRCMeat-Publication |
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