Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and pork

Autores
Brettonnet, Amandine; Hewavitarana, Amitha; DeJong, Sharon; Lanari Vila, Maria Cecilia
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Crude polyphenol extracts (15 or 100 mg gallic acid equivalents (GAE)/kg meat) from canola meal reduced the formation of 2-thiobarbituric acid-reactive substances (TBARS) in pre-cooked beef (66–92%), pork (43–75%) and chicken (36–70%). The canola extract contained sinapic (99.7%), ferulic (0.28%) and p-hydroxybenzoic acids (0.07%). The relationship between polyphenol composition and the antioxidant activity of a blend containing of caffeic, cinnamic, p-coumaric, ferulic, gentisic, p-hydroxybenzoic, salicylic, sinapic and syringic acids was described by a first order polynomial model with 2 and 3 way interactions. Sinapic, caffeic and ferulic acids were the highest contributors to the linear term, followed by gentisic, syringic and cinnamic acids. Although the individual activities of salicylic, p-hydroxybenzoic and p-coumaric acids were marginal, all significant synergisms included them.
Fil: Brettonnet, Amandine. Ecole Nationale Supérieure de Biologie Appliquée á la Nutrition et á la Alimentation; Francia
Fil: Hewavitarana, Amitha. No especifíca;
Fil: DeJong, Sharon. No especifíca;
Fil: Lanari Vila, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
ANTIOXIDANTS
BEEF
CANOLA
CHICKEN
LIPID OXIDATION
POLYPHENOL
PORK
WARMED-OVER FAVOUR
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/135529
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and porkBrettonnet, AmandineHewavitarana, AmithaDeJong, SharonLanari Vila, Maria CeciliaANTIOXIDANTSBEEFCANOLACHICKENLIPID OXIDATIONPOLYPHENOLPORKWARMED-OVER FAVOURhttps://purl.org/becyt/ford/1.7https://purl.org/becyt/ford/1Crude polyphenol extracts (15 or 100 mg gallic acid equivalents (GAE)/kg meat) from canola meal reduced the formation of 2-thiobarbituric acid-reactive substances (TBARS) in pre-cooked beef (66–92%), pork (43–75%) and chicken (36–70%). The canola extract contained sinapic (99.7%), ferulic (0.28%) and p-hydroxybenzoic acids (0.07%). The relationship between polyphenol composition and the antioxidant activity of a blend containing of caffeic, cinnamic, p-coumaric, ferulic, gentisic, p-hydroxybenzoic, salicylic, sinapic and syringic acids was described by a first order polynomial model with 2 and 3 way interactions. Sinapic, caffeic and ferulic acids were the highest contributors to the linear term, followed by gentisic, syringic and cinnamic acids. Although the individual activities of salicylic, p-hydroxybenzoic and p-coumaric acids were marginal, all significant synergisms included them.Fil: Brettonnet, Amandine. Ecole Nationale Supérieure de Biologie Appliquée á la Nutrition et á la Alimentation; FranciaFil: Hewavitarana, Amitha. No especifíca;Fil: DeJong, Sharon. No especifíca;Fil: Lanari Vila, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier2010-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/135529Brettonnet, Amandine; Hewavitarana, Amitha; DeJong, Sharon; Lanari Vila, Maria Cecilia; Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and pork; Elsevier; Food Chemistry; 121; 4; 8-2010; 927-9330308-81461873-7072CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://bit.ly/3yoWCTRinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2009.11.021info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:18:46Zoai:ri.conicet.gov.ar:11336/135529instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:18:46.639CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and pork
title Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and pork
spellingShingle Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and pork
Brettonnet, Amandine
ANTIOXIDANTS
BEEF
CANOLA
CHICKEN
LIPID OXIDATION
POLYPHENOL
PORK
WARMED-OVER FAVOUR
title_short Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and pork
title_full Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and pork
title_fullStr Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and pork
title_full_unstemmed Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and pork
title_sort Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and pork
dc.creator.none.fl_str_mv Brettonnet, Amandine
Hewavitarana, Amitha
DeJong, Sharon
Lanari Vila, Maria Cecilia
author Brettonnet, Amandine
author_facet Brettonnet, Amandine
Hewavitarana, Amitha
DeJong, Sharon
Lanari Vila, Maria Cecilia
author_role author
author2 Hewavitarana, Amitha
DeJong, Sharon
Lanari Vila, Maria Cecilia
author2_role author
author
author
dc.subject.none.fl_str_mv ANTIOXIDANTS
BEEF
CANOLA
CHICKEN
LIPID OXIDATION
POLYPHENOL
PORK
WARMED-OVER FAVOUR
topic ANTIOXIDANTS
BEEF
CANOLA
CHICKEN
LIPID OXIDATION
POLYPHENOL
PORK
WARMED-OVER FAVOUR
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.7
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Crude polyphenol extracts (15 or 100 mg gallic acid equivalents (GAE)/kg meat) from canola meal reduced the formation of 2-thiobarbituric acid-reactive substances (TBARS) in pre-cooked beef (66–92%), pork (43–75%) and chicken (36–70%). The canola extract contained sinapic (99.7%), ferulic (0.28%) and p-hydroxybenzoic acids (0.07%). The relationship between polyphenol composition and the antioxidant activity of a blend containing of caffeic, cinnamic, p-coumaric, ferulic, gentisic, p-hydroxybenzoic, salicylic, sinapic and syringic acids was described by a first order polynomial model with 2 and 3 way interactions. Sinapic, caffeic and ferulic acids were the highest contributors to the linear term, followed by gentisic, syringic and cinnamic acids. Although the individual activities of salicylic, p-hydroxybenzoic and p-coumaric acids were marginal, all significant synergisms included them.
Fil: Brettonnet, Amandine. Ecole Nationale Supérieure de Biologie Appliquée á la Nutrition et á la Alimentation; Francia
Fil: Hewavitarana, Amitha. No especifíca;
Fil: DeJong, Sharon. No especifíca;
Fil: Lanari Vila, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Crude polyphenol extracts (15 or 100 mg gallic acid equivalents (GAE)/kg meat) from canola meal reduced the formation of 2-thiobarbituric acid-reactive substances (TBARS) in pre-cooked beef (66–92%), pork (43–75%) and chicken (36–70%). The canola extract contained sinapic (99.7%), ferulic (0.28%) and p-hydroxybenzoic acids (0.07%). The relationship between polyphenol composition and the antioxidant activity of a blend containing of caffeic, cinnamic, p-coumaric, ferulic, gentisic, p-hydroxybenzoic, salicylic, sinapic and syringic acids was described by a first order polynomial model with 2 and 3 way interactions. Sinapic, caffeic and ferulic acids were the highest contributors to the linear term, followed by gentisic, syringic and cinnamic acids. Although the individual activities of salicylic, p-hydroxybenzoic and p-coumaric acids were marginal, all significant synergisms included them.
publishDate 2010
dc.date.none.fl_str_mv 2010-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/135529
Brettonnet, Amandine; Hewavitarana, Amitha; DeJong, Sharon; Lanari Vila, Maria Cecilia; Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and pork; Elsevier; Food Chemistry; 121; 4; 8-2010; 927-933
0308-8146
1873-7072
CONICET Digital
CONICET
url http://hdl.handle.net/11336/135529
identifier_str_mv Brettonnet, Amandine; Hewavitarana, Amitha; DeJong, Sharon; Lanari Vila, Maria Cecilia; Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and pork; Elsevier; Food Chemistry; 121; 4; 8-2010; 927-933
0308-8146
1873-7072
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://bit.ly/3yoWCTR
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2009.11.021
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083336820228096
score 13.22299

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