Evaluation of antioxidative properties of Geranium macrorrhizum and Potentilla fruticosa extracts in Dutch style fermented sausages

被引：25

作者：

Miliauskas, G. ^{[2
,3
]}

Mulder, E. ^{[4
]}

Linssen, J. P. H. ^{[1
]}

Houben, J. H. ^{[5
]}

van Beek, T. A. ^{[2
]}

Venskutonis, P. R. ^{[3
]}

机构：

[1] Wageningen Univ, Dept Prod Design & Qual Management, NL-6700 EV Wageningen, Netherlands

[2] Wageningen Univ, Nat Prod Chem Grp, Organ Chem Lab, NL-6703 HB Wageningen, Netherlands

[3] Kaunas Univ Technol, Dept Food Technol, LT-3028 Kaunas, Lithuania

[4] Wageningen Univ, Food Chem Lab, Dept Agrotechnol & Food Sci, NL-6700 EV Wageningen, Netherlands

[5] Univ Utrecht, Publ Hlth & Food Safety Div, IRAS, NL-3508 TD Utrecht, Netherlands

来源：

MEAT SCIENCE | 2007年 / 77卷 / 04期

关键词：

Geranium macrorrhizum; Potentilla fruticosa; rosemary; TBARS; peroxide value; HS-GC; antioxidants;

D O I：

10.1016/j.meatsci.2007.05.026

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

Antioxidative properties of Geranium macrorrhizum, Potentilla fruticosa and Rosmarinus officinalis (as a reference) extracts were evaluated in Dutch style fermented sausages. Extracts were incorporated into sausages during preparation. The sausages were subsequently fermented, tested and compared to a standard spices mix, traditionally used for the production of such sausages. Formation of the primary oxidation products - peroxides, and secondary - TBARS and hexanal was monitored. The polar extracts from Potentilla showed some antioxidant activity, especially in combination with ascorbate, however the activity was low compared to the standard spices mix. Polar extracts from Geranium showed only negligible antioxidant activity. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：703 / 708

页数：6

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