Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids

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• 作者：Susana Cofrades^a ; Lorena Salcedo Sandoval^a ; Gonzalo Delgado-Pando^a ; In&#xe9 ; s Ló ; pez-Ló ; pez^a ; Claudia Ruiz-Capillas^a ; Francisco Jim&#xe9 ; nez-Colmenero ; ^a ; ^{fjimenez@ictan.csic.es"" rel=""nofollow}
• 关键词：Hydroxytyrosol ; Frankfurters ; Meat batters ; Oil-in-water emulsions ; Lipid oxidation ; Antioxidants
• 刊名：Food Chemistry
• 出版年：2011
• 出版时间：15 November 2011
• 年：2011
• 卷：129
• 期：2
• 页码：429-436
• 全文大小：204 K

文摘

The capacity of hydroxytyrosol (HXT) to inhibit lipid oxidation in cooked pork meat batter, oil-in-water emulsions and potential functional frankfurters formulated with a healthier oil combination (as animal fat replacer) was studied during chilling storage, and its effect compared with those produced by synthetic antioxidants (BHA/BHT). Although efficiency varied, HXT was an effective antioxidant during chilling storage in the three food matrices studied. In general the order of inhibition capacity of HXT against lipid oxidation (thiobarbituric acid-reactive substances-TBARS) was cooked meat batter > oil-in-water emulsion > frankfurters, whereas in the case of BHA/BHT (with lower inhibitory activity than HXT) it was cooked meat batter > oil-in-water emulsion, and there was no antioxidative effect in frankfurters. Whereas significant correlations were established between lipid oxidation (TBARS) and antioxidative capacity measured by photochemiluminescence (PCL) in frankfurters supplemented with HXT and BHA/BHT, no significant correlations were found between ferric reducing/antioxidant power assay (FRAP) and TBARS and PCL.