Beef burger patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects

Detalhes bibliográficos
Autor(a) principal: Barros, Lillian
Data de Publicação: 2011
Outros Autores: Barreira, João C.M., Grangeia, Cátia, Batista, Cátia Emanuela Oliveira, Cadavez, Vasco, Ferreira, Isabel C.F.R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/6233
Resumo: The objective of this study was to analyse the lipid peroxidation inhibition in beef burgers after incorporation of Boletus edulis extracts in different concentrations. Beef burgers samples were stored for 8 days, and chemical and nutritional parameters, including the profile in free fatty acids, were evaluated. Furthermore, the inhibition of thiobarbituric acid reactive substances (TBARS) formation, free radical scavenging activity and reducing power were determined. Polyunsaturated fatty acids arachidonic (C20:4n6) and cis-5,8,11,14,17-eicosapentaenoic (C20:5n3) acids were protected in the presence of mushroom extract. The antioxidant potential increased with the amount of extract added to beef burgers, giving higher radical scavenging properties and TBARS inhibition capacity. These findings indicated that beef burgers patties were protected from lipid peroxidation in the presence of mushroom extract.
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spelling Beef burger patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effectsBeef burgersBoletus edulisLipid peroxidationAntioxidant effectsFatty acidsThe objective of this study was to analyse the lipid peroxidation inhibition in beef burgers after incorporation of Boletus edulis extracts in different concentrations. Beef burgers samples were stored for 8 days, and chemical and nutritional parameters, including the profile in free fatty acids, were evaluated. Furthermore, the inhibition of thiobarbituric acid reactive substances (TBARS) formation, free radical scavenging activity and reducing power were determined. Polyunsaturated fatty acids arachidonic (C20:4n6) and cis-5,8,11,14,17-eicosapentaenoic (C20:5n3) acids were protected in the presence of mushroom extract. The antioxidant potential increased with the amount of extract added to beef burgers, giving higher radical scavenging properties and TBARS inhibition capacity. These findings indicated that beef burgers patties were protected from lipid peroxidation in the presence of mushroom extract.WileyBiblioteca Digital do IPBBarros, LillianBarreira, João C.M.Grangeia, CátiaBatista, Cátia Emanuela OliveiraCadavez, VascoFerreira, Isabel C.F.R.2011-10-25T10:30:43Z20112011-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfapplication/pdfhttp://hdl.handle.net/10198/6233engBarros, Lillian; Barreira, João C.M.; Grangeia, Cátia; Batista, Cátia; Cadavez, Vasco A.P.; Ferreira, Isabel C.F.R. (2011). Beef burgers patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects. European Journal of Lipid Science and Technology. ISSN 1438-9312. 113:6, p. 737–7431438-931210.1002/ejlt.201000478info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:15:42Zoai:bibliotecadigital.ipb.pt:10198/6233Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T22:58:15.904684Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Beef burger patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects
title Beef burger patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects
spellingShingle Beef burger patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects
Barros, Lillian
Beef burgers
Boletus edulis
Lipid peroxidation
Antioxidant effects
Fatty acids
title_short Beef burger patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects
title_full Beef burger patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects
title_fullStr Beef burger patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects
title_full_unstemmed Beef burger patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects
title_sort Beef burger patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects
author Barros, Lillian
author_facet Barros, Lillian
Barreira, João C.M.
Grangeia, Cátia
Batista, Cátia Emanuela Oliveira
Cadavez, Vasco
Ferreira, Isabel C.F.R.
author_role author
author2 Barreira, João C.M.
Grangeia, Cátia
Batista, Cátia Emanuela Oliveira
Cadavez, Vasco
Ferreira, Isabel C.F.R.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Barros, Lillian
Barreira, João C.M.
Grangeia, Cátia
Batista, Cátia Emanuela Oliveira
Cadavez, Vasco
Ferreira, Isabel C.F.R.
dc.subject.por.fl_str_mv Beef burgers
Boletus edulis
Lipid peroxidation
Antioxidant effects
Fatty acids
topic Beef burgers
Boletus edulis
Lipid peroxidation
Antioxidant effects
Fatty acids
description The objective of this study was to analyse the lipid peroxidation inhibition in beef burgers after incorporation of Boletus edulis extracts in different concentrations. Beef burgers samples were stored for 8 days, and chemical and nutritional parameters, including the profile in free fatty acids, were evaluated. Furthermore, the inhibition of thiobarbituric acid reactive substances (TBARS) formation, free radical scavenging activity and reducing power were determined. Polyunsaturated fatty acids arachidonic (C20:4n6) and cis-5,8,11,14,17-eicosapentaenoic (C20:5n3) acids were protected in the presence of mushroom extract. The antioxidant potential increased with the amount of extract added to beef burgers, giving higher radical scavenging properties and TBARS inhibition capacity. These findings indicated that beef burgers patties were protected from lipid peroxidation in the presence of mushroom extract.
publishDate 2011
dc.date.none.fl_str_mv 2011-10-25T10:30:43Z
2011
2011-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/6233
url http://hdl.handle.net/10198/6233
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Barros, Lillian; Barreira, João C.M.; Grangeia, Cátia; Batista, Cátia; Cadavez, Vasco A.P.; Ferreira, Isabel C.F.R. (2011). Beef burgers patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects. European Journal of Lipid Science and Technology. ISSN 1438-9312. 113:6, p. 737–743
1438-9312
10.1002/ejlt.201000478
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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