Antioxidant properties of 'algarrobo blanco' (Prosopis alba GRISEB.) extracts and their applications to lamb burgers preservation

Ruiz, Silvana Cecilia; Martínez, Sandra; González Mohino, Alberto; Estévez, Mario; Morcuende, David

Abstract

The Prosopis alba is a highly available and promising source of bioactive natural products. The present study was carried out to: Optimize an extraction procedure of phenolic compounds of P. alba leaves, characterize such extract in terms of phenolic content, composition, and in vitro antioxidant activity and analyze the extract showing the most intense in vitro antioxidant activity for their ability to inhibit lipid oxidation during refrigerated storage [ver mas...]

Author

Ruiz, Silvana Cecilia; Martínez, Sandra; González Mohino, Alberto; Estévez, Mario; Morcuende, David;

Descripción

Póster

Fuente

67th International Congress of Meat Science and Technology, Kraków, Poland, 23-27 August 2021

Date

2021-08

Editorial

Agricultural University of Kraków

URI

http://hdl.handle.net/20.500.12123/18181

Formato

pdf

Tipo de documento

documento de conferencia

Palabras Claves

Propiedades Antioxidantes; Antioxidant Properties; Prosopis alba; Carne de Cordero; Lamb Meat; Preservación de Alimentos; Food Preservation; Algarrobo Blanco; Hamburguesas de Cordero;

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Except where otherwise noted, this item's license is described as info:eu-repo/semantics/openAccess