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

Resumen
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...]
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Autor
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
Fecha
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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