Oxidation stability of muscle with quercetin and rosemary during thermal and high-pressure gelation

The antioxidant activity of quercetin and rosemary extracts were studied in minced fish and after subsequent treatments to form gels. It was deduced from FRAP (reducing capacity) and DPPH. (antiradical scavenging) results that both extracts showed antioxidant capacity after processing. The rosemary...

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Detalhes bibliográficos
Autores: Montero García, Pilar, Giménez, Begoña, Pérez-Mateos, Miriam, Gómez Guillén, M. C.
Formato: artículo
Estado:Versión enviada para evaluación y publicación
Fecha de publicación:2005
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/103355
Acesso em linha:http://hdl.handle.net/10261/103355
Access Level:acceso abierto
Palavra-chave:Quercetin
Antioxidant activity
Rosemary
Protein and lipid oxidation
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spelling Oxidation stability of muscle with quercetin and rosemary during thermal and high-pressure gelationMontero García, PilarGiménez, BegoñaPérez-Mateos, MiriamGómez Guillén, M. C.QuercetinAntioxidant activityRosemaryProtein and lipid oxidationThe antioxidant activity of quercetin and rosemary extracts were studied in minced fish and after subsequent treatments to form gels. It was deduced from FRAP (reducing capacity) and DPPH. (antiradical scavenging) results that both extracts showed antioxidant capacity after processing. The rosemary extract was more effective at protecting from lipid oxidation; whereas protein oxidation was prevented by both antioxidants, although quercetin was the most efficient antioxidant in those batches subjected to thermal treatment for gel formation (conventional and microwave). © 2004 Elsevier Ltd. All rights reserved.This research was financed by Spanish Comisión Interministerial de Ciencia y Tecnologı́a under project ALI AGL2000-1497.Peer ReviewedElsevierComisión Interministerial de Ciencia y Tecnología, CICYT (España)2014201420052014info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Preprintinfo:eu-repo/semantics/submittedVersionhttp://hdl.handle.net/10261/103355reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.1016/j.foodchem.2004.08.038info:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1033552026-05-22T06:33:51Z
dc.title.none.fl_str_mv Oxidation stability of muscle with quercetin and rosemary during thermal and high-pressure gelation
title Oxidation stability of muscle with quercetin and rosemary during thermal and high-pressure gelation
spellingShingle Oxidation stability of muscle with quercetin and rosemary during thermal and high-pressure gelation
Montero García, Pilar
Quercetin
Antioxidant activity
Rosemary
Protein and lipid oxidation
title_short Oxidation stability of muscle with quercetin and rosemary during thermal and high-pressure gelation
title_full Oxidation stability of muscle with quercetin and rosemary during thermal and high-pressure gelation
title_fullStr Oxidation stability of muscle with quercetin and rosemary during thermal and high-pressure gelation
title_full_unstemmed Oxidation stability of muscle with quercetin and rosemary during thermal and high-pressure gelation
title_sort Oxidation stability of muscle with quercetin and rosemary during thermal and high-pressure gelation
dc.creator.none.fl_str_mv Montero García, Pilar
Giménez, Begoña
Pérez-Mateos, Miriam
Gómez Guillén, M. C.
author Montero García, Pilar
author_facet Montero García, Pilar
Giménez, Begoña
Pérez-Mateos, Miriam
Gómez Guillén, M. C.
author_role author
author2 Giménez, Begoña
Pérez-Mateos, Miriam
Gómez Guillén, M. C.
author2_role author
author
author
dc.contributor.none.fl_str_mv Comisión Interministerial de Ciencia y Tecnología, CICYT (España)
dc.subject.none.fl_str_mv Quercetin
Antioxidant activity
Rosemary
Protein and lipid oxidation
topic Quercetin
Antioxidant activity
Rosemary
Protein and lipid oxidation
description The antioxidant activity of quercetin and rosemary extracts were studied in minced fish and after subsequent treatments to form gels. It was deduced from FRAP (reducing capacity) and DPPH. (antiradical scavenging) results that both extracts showed antioxidant capacity after processing. The rosemary extract was more effective at protecting from lipid oxidation; whereas protein oxidation was prevented by both antioxidants, although quercetin was the most efficient antioxidant in those batches subjected to thermal treatment for gel formation (conventional and microwave). © 2004 Elsevier Ltd. All rights reserved.
publishDate 2005
dc.date.none.fl_str_mv 2005
2014
2014
2014
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Preprint
info:eu-repo/semantics/submittedVersion
format article
status_str submittedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/103355
url http://hdl.handle.net/10261/103355
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.1016/j.foodchem.2004.08.038
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.812455

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