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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...]
dc.contributor.authorRuiz, Silvana Cecilia
dc.contributor.authorMartínez, Sandra
dc.contributor.authorGonzález Mohino, Alberto
dc.contributor.authorEstévez, Mario
dc.contributor.authorMorcuende, David
dc.date.accessioned2024-06-14T14:48:19Z
dc.date.available2024-06-14T14:48:19Z
dc.date.issued2021-08
dc.identifier.urihttp://hdl.handle.net/20.500.12123/18181
dc.descriptionPósteres_AR
dc.description.abstractThe 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 of cooked lamb burgers.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherAgricultural University of Krakówes_AR
dc.rightsinfo:eu-repo/semantics/openAccesses_AR
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/es_AR
dc.source67th International Congress of Meat Science and Technology, Kraków, Poland, 23-27 August 2021es_AR
dc.subjectPropiedades Antioxidanteses_AR
dc.subjectAntioxidant Propertieseng
dc.subjectProsopis albaes_AR
dc.subjectCarne de Corderoes_AR
dc.subjectLamb Meateng
dc.subjectPreservación de Alimentoses_AR
dc.subjectFood Preservationeng
dc.subject.otherAlgarrobo Blancoes_AR
dc.subject.otherHamburguesas de Corderoes_AR
dc.titleAntioxidant properties of 'algarrobo blanco' (Prosopis alba GRISEB.) extracts and their applications to lamb burgers preservationeng
dc.typeinfo:ar-repo/semantics/documento de conferenciaes_AR
dc.typeinfo:eu-repo/semantics/conferenceObjectes_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.rights.licenseCreative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)es_AR
dc.description.origenEEA Santiago del Esteroes_AR
dc.description.filFil: Ruiz, Silvana Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Santiago del Estero; Argentinaes_AR
dc.description.filFil: Martínez, Sandra. Universidad Nacional de Santiago del Estero (UNSE). Facultad de Agronomía y Agroindustrias. Laboratorio de Calidad de Carnes; Argentinaes_AR
dc.description.filFil: González Mohino, Alberto. Universidad de Extremadura. Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar); Argentinaes_AR
dc.description.filFil: Estévez, Mario. Universidad de Extremadura. Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar); Argentinaes_AR
dc.description.filFil: Morcuende, David. Universidad de Extremadura. Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar); Argentinaes_AR
dc.subtypeponencia


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