Antioxidants from Mashua (Tropaeolum tuberosum) Control Lipid Oxidation in Sacha Inchi (Plukenetia volubilisL.) Oil and Raw Ground Pork Meat

Rosana Chirinos, Romina Pedreschi, Ingrid Cedano, David Campos

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

10 Citas (Scopus)

Resumen

Mashua phenolic compounds soluble in ethyl acetate (EaF) were tested as enhancers of oxidative stability of sacha inchi oil (SIO) and in ground raw pork meat as food matrices. The evaluation of the SIO oxidation was tested by differential scanning calorimetry and by accelerated oxidation tests (55C for 15 days) where peroxide, p-anisidine, dienes and trienes values were quantified. The oxidation of the pork meat was carried out under refrigerated storage conditions (4C for 9 days) and thiobarbituric acid reactive substances value was evaluated. Mashua EaF (200-600ppm) increased induction periods of SIO. Lower values of peroxides, p-anisidine, dienes and trienes were obtained in comparison with the oil with 200ppm butylated hydroxytoluene (BHT). The effectiveness of mashua EaF (100-200pm) to control lipid oxidation of pork meat was better than the meat pork with 200ppm BHT. Results demonstrate the effectiveness of mashua EaF phenolics to delay lipid oxidation in polyunsaturated rich fatty acid sources.

Idioma originalInglés
Páginas (desde-hasta)2612-2619
Número de páginas8
PublicaciónJournal of Food Processing and Preservation
Volumen39
N.º6
DOI
EstadoPublicada - 1 dic. 2015
Publicado de forma externa

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