کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6395563 | 1628477 | 2015 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Role of Melissa officinalis in cholesterol oxidation: Antioxidant effect in model systems and application in beef patties
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Cholesterol oxidation products (COPs) constitute a known health risk factor. The antioxidant effect of a lyophilized aqueous Melissa officinalis extract against cholesterol degradation and COPs formation during a heating treatment was evaluated in a model system (180 °C, 0-180 min) at a ratio of 2 mg extract/100 mg cholesterol. Furthermore, the plant extract was subsequently added to beef patties alone or incorporated within an oil-in-water olive oil emulsion to assess its effectiveness during cooking. Melisa extract protected cholesterol from thermal degradation in the model system, yielding higher remaining cholesterol and lower COPs values throughout the whole heating process. Maximum total COPs were achieved after 30 and 120 min of heating for control and melisa-containing samples, respectively. In cooked beef patties, even though the olive oil emulsion was used as flavor-masking approach, melisa extract off-flavor limited the maximum dose which could be added. At these doses (65 μg/g and 150 μg/g without and with the emulsion, respectively), no additional protective effect of melisa over the use of the emulsion was found. Addition of natural extracts into functional foods should definitively take into account sensory aspects.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 69, March 2015, Pages 133-140
Journal: Food Research International - Volume 69, March 2015, Pages 133-140
نویسندگان
Blanca Barriuso, Diana Ansorena, Maria Isabel Calvo, Rita Yolanda Cavero, Iciar Astiasarán,