| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543828 | Food Chemistry | 2005 | 7 Pages |
Abstract
The antioxidant activity of quercetin and rosemary extracts were studied in minced fish and after subsequent treatments to form gels. It was deduced from FRAP (reducing capacity) and DPPH (antiradical scavenging) results that both extracts showed antioxidant capacity after processing. The rosemary extract was more effective at protecting from lipid oxidation; whereas protein oxidation was prevented by both antioxidants, although quercetin was the most efficient antioxidant in those batches subjected to thermal treatment for gel formation (conventional and microwave).
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
P. Montero, B. Giménez, M. Pérez-Mateos, M.C. Gómez-Guillén,