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

Autores
Ruiz, Silvana Cecilia; Martínez, Sandra; González Mohino, Alberto; Estévez, Mario; Morcuende, David
Año de publicación
2021
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
Póster
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 of cooked lamb burgers.
EEA Santiago del Estero
Fil: Ruiz, Silvana Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Santiago del Estero; Argentina
Fil: Martínez, Sandra. Universidad Nacional de Santiago del Estero (UNSE). Facultad de Agronomía y Agroindustrias. Laboratorio de Calidad de Carnes; Argentina
Fil: González Mohino, Alberto. Universidad de Extremadura. Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar); Argentina
Fil: Estévez, Mario. Universidad de Extremadura. Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar); Argentina
Fil: Morcuende, David. Universidad de Extremadura. Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar); Argentina
Fuente
67th International Congress of Meat Science and Technology, Kraków, Poland, 23-27 August 2021
Materia
Propiedades Antioxidantes
Prosopis alba
Carne de Cordero
Preservación de Alimentos
Antioxidant Properties
Lamb Meat
Food Preservation
Algarrobo Blanco
Hamburguesas de Cordero
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
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spelling Antioxidant properties of 'algarrobo blanco' (Prosopis alba GRISEB.) extracts and their applications to lamb burgers preservationRuiz, Silvana CeciliaMartínez, SandraGonzález Mohino, AlbertoEstévez, MarioMorcuende, DavidPropiedades AntioxidantesProsopis albaCarne de CorderoPreservación de AlimentosAntioxidant PropertiesLamb MeatFood PreservationAlgarrobo BlancoHamburguesas de CorderoPósterThe 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.EEA Santiago del EsteroFil: Ruiz, Silvana Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Santiago del Estero; ArgentinaFil: Martínez, Sandra. Universidad Nacional de Santiago del Estero (UNSE). Facultad de Agronomía y Agroindustrias. Laboratorio de Calidad de Carnes; ArgentinaFil: González Mohino, Alberto. Universidad de Extremadura. Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar); ArgentinaFil: Estévez, Mario. Universidad de Extremadura. Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar); ArgentinaFil: Morcuende, David. Universidad de Extremadura. Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar); ArgentinaAgricultural University of Kraków2024-06-14T14:48:19Z2024-06-14T14:48:19Z2021-08info:eu-repo/semantics/conferenceObjectinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfhttp://hdl.handle.net/20.500.12123/1818167th International Congress of Meat Science and Technology, Kraków, Poland, 23-27 August 2021reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-04T09:50:26Zoai:localhost:20.500.12123/18181instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:50:26.683INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Antioxidant properties of 'algarrobo blanco' (Prosopis alba GRISEB.) extracts and their applications to lamb burgers preservation
title Antioxidant properties of 'algarrobo blanco' (Prosopis alba GRISEB.) extracts and their applications to lamb burgers preservation
spellingShingle Antioxidant properties of 'algarrobo blanco' (Prosopis alba GRISEB.) extracts and their applications to lamb burgers preservation
Ruiz, Silvana Cecilia
Propiedades Antioxidantes
Prosopis alba
Carne de Cordero
Preservación de Alimentos
Antioxidant Properties
Lamb Meat
Food Preservation
Algarrobo Blanco
Hamburguesas de Cordero
title_short Antioxidant properties of 'algarrobo blanco' (Prosopis alba GRISEB.) extracts and their applications to lamb burgers preservation
title_full Antioxidant properties of 'algarrobo blanco' (Prosopis alba GRISEB.) extracts and their applications to lamb burgers preservation
title_fullStr Antioxidant properties of 'algarrobo blanco' (Prosopis alba GRISEB.) extracts and their applications to lamb burgers preservation
title_full_unstemmed Antioxidant properties of 'algarrobo blanco' (Prosopis alba GRISEB.) extracts and their applications to lamb burgers preservation
title_sort Antioxidant properties of 'algarrobo blanco' (Prosopis alba GRISEB.) extracts and their applications to lamb burgers preservation
dc.creator.none.fl_str_mv Ruiz, Silvana Cecilia
Martínez, Sandra
González Mohino, Alberto
Estévez, Mario
Morcuende, David
author Ruiz, Silvana Cecilia
author_facet Ruiz, Silvana Cecilia
Martínez, Sandra
González Mohino, Alberto
Estévez, Mario
Morcuende, David
author_role author
author2 Martínez, Sandra
González Mohino, Alberto
Estévez, Mario
Morcuende, David
author2_role author
author
author
author
dc.subject.none.fl_str_mv Propiedades Antioxidantes
Prosopis alba
Carne de Cordero
Preservación de Alimentos
Antioxidant Properties
Lamb Meat
Food Preservation
Algarrobo Blanco
Hamburguesas de Cordero
topic Propiedades Antioxidantes
Prosopis alba
Carne de Cordero
Preservación de Alimentos
Antioxidant Properties
Lamb Meat
Food Preservation
Algarrobo Blanco
Hamburguesas de Cordero
dc.description.none.fl_txt_mv Póster
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 of cooked lamb burgers.
EEA Santiago del Estero
Fil: Ruiz, Silvana Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Santiago del Estero; Argentina
Fil: Martínez, Sandra. Universidad Nacional de Santiago del Estero (UNSE). Facultad de Agronomía y Agroindustrias. Laboratorio de Calidad de Carnes; Argentina
Fil: González Mohino, Alberto. Universidad de Extremadura. Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar); Argentina
Fil: Estévez, Mario. Universidad de Extremadura. Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar); Argentina
Fil: Morcuende, David. Universidad de Extremadura. Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar); Argentina
description Póster
publishDate 2021
dc.date.none.fl_str_mv 2021-08
2024-06-14T14:48:19Z
2024-06-14T14:48:19Z
dc.type.none.fl_str_mv info:eu-repo/semantics/conferenceObject
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
format conferenceObject
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/18181
url http://hdl.handle.net/20.500.12123/18181
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Agricultural University of Kraków
publisher.none.fl_str_mv Agricultural University of Kraków
dc.source.none.fl_str_mv 67th International Congress of Meat Science and Technology, Kraków, Poland, 23-27 August 2021
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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