Caesalpinia decapetala Extracts as Inhibitors of Lipid Oxidation in Beef Patties

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dc.contributor	Universitat Politècnica de Catalunya. Departament d'Enginyeria Química
dc.contributor	Universitat Politècnica de Catalunya. ASQUAS - Agricultura Sostenible i Qualitat dels Aliments
dc.contributor.author	Gallego Iradi, María Gabriela
dc.contributor.author	Gordon, Michael H.
dc.contributor.author	Segovia Gómez, Francisco José
dc.contributor.author	Almajano Pablos, María Pilar
dc.date	2015-08-01
dc.identifier.citation	Gallego, M., Gordon, M., Segovia, F., Almajano, M.P. Caesalpinia decapetala Extracts as Inhibitors of Lipid Oxidation in Beef Patties. "Molecules", 01 Agost 2015, vol. 20, núm. 8, p. 13913-13926.
dc.identifier.citation	1420-3049
dc.identifier.citation	10.3390/molecules200813913
dc.identifier.uri	http://hdl.handle.net/2117/82271
dc.language.iso	eng
dc.relation	http://www.mdpi.com/1420-3049/20/8/13913
dc.rights	info:eu-repo/semantics/openAccess
dc.rights	http://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subject	Àrees temàtiques de la UPC::Enginyeria química
dc.subject	Caesalpinia
dc.subject	Antioxidants
dc.subject	C
dc.subject	decapetala
dc.subject	antioxidant
dc.subject	polyphenol
dc.subject	free radicals
dc.subject	tbars
dc.subject	modified atmosphere
dc.subject	olive oil
dc.subject	natural antioxidants
dc.subject	volatile compounds
dc.subject	sensory evaluation
dc.subject	shelf-life
dc.subject	meat
dc.subject	quality
dc.subject	stability
dc.subject	color
dc.subject	Caesalpinia
dc.subject	Antioxidants
dc.title	Caesalpinia decapetala Extracts as Inhibitors of Lipid Oxidation in Beef Patties
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	info:eu-repo/semantics/article
dc.description.abstract	In this study we investigated the effects of Caesalpinia decapetala (CD) extracts on lipid oxidation in ground beef patties. Plant extracts and butylated hydroxytoluene (BHT) were individually added to patties at both 0.1% and 0.5% (w/w) concentrations. We assessed the antioxidant efficacy of CD by the ferric reducing antioxidant power (FRAP) assay and evaluated their potential as natural antioxidants for meat preservation by thiobarbituric acid reactive substance (TBARS) values, hexanal content, fatty acid composition and color parameters. These were tested periodically during 11 days of refrigerated storage. TBARS levels were significantly lower (p 0.05) in the samples containing plant extracts or BHT than in the non-treated control. In addition, the beef patties formulated with the selected plant extracts showed significantly (p 0.05) better color stability than those without antioxidants. These results indicate that edible plant extracts are promising sources of natural antioxidants and can potentially be used as functional preservatives in meat products.
dc.description.abstract	Peer Reviewed

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