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Phenolic acids composition and antioxidant activity of canola extracts in cooked beef,chicken and pork |
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| Authors: | Amandine Brettonnet Amitha Hewavitarana Sharon DeJong Maria Cecilia Lanari |
| Affiliation: | 1. Ecole Nationale Supérieure de Biologie Appliquée á la Nutrition et á la Alimentation, Dijon, Bourgogne, France;2. CSIRO Food Science, Australia Cannon Hill, Queensland 4170, Australia;3. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas Universidad Nacional de La Plata (UNLP), Centro Científico Tecnológico CCT La Plata, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Calle 47 y 116 S/N°, La Plata (B1900AJJ), Buenos Aires, Argentina |
| Abstract: | 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%). |
| Keywords: | ABTS 2-2&prime azinobis(3-ethylbenxothiazoline-6-sulphonic acid) AOA antioxidant activity BHA butyl hydroxyanisole BHT butyl hydroxytoluene caf caffeic acid cou p-coumaric acid fer ferulic acid DPPH 2 2-diphenyl-1-picrylhydrazyl radical GAE gallic acid equivalents HPLC high performance liquid chromatography pOHb p-hydroxybenzoic acid PUFA polyunsaturated fatty acids sin sinapic acid SM semimembranosus syr syringic acid TBARS 2-thiobarbituric acid-reactive substances TP total polyphenol WOF warmed-over flavour |
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