Next Article in Journal
Rapid Quantification and Validation of Biomarker Scopoletin in Paederia foetida by qNMR and UV–Vis for Herbal Preparation
Next Article in Special Issue
Impact of Brewing Methods on Total Phenolic Content (TPC) in Various Types of Coffee
Previous Article in Journal
The Flame Retardancy of Polyethylene Composites: From Fundamental Concepts to Nanocomposites
Previous Article in Special Issue
Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties
Article

Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê

Department of Chemistry, Federal University of Technology—Paraná (UTFPR), P.O. Box 591, 85503-390 Pato Branco, Brazil
*
Author to whom correspondence should be addressed.
Academic Editor: Angela Cardinali
Molecules 2020, 25(21), 5160; https://doi.org/10.3390/molecules25215160
Received: 22 October 2020 / Revised: 31 October 2020 / Accepted: 3 November 2020 / Published: 6 November 2020
(This article belongs to the Special Issue Antioxidant Activity of Food Constituents)
This study aimed to evaluate the antioxidant activities (AA) of lyophilized rosemary extract and lyophilized sage extract, and their effects on the oxidative stability of poultry pátê. For this purpose, four poultry pátê formulations with rosemary, sage, sodium erythorbate and a control (without antioxidants) were produced. The rosemary and sage were characterized according to total phenolic compounds (TPC) and AA by several methods. The poultry pátês stored at 4 °C were evaluated by the lipid oxidation. High concentrations of TPC were detected in the rosemary extract and sage extract (46.48 and 41.61 mg GAE/g (Gallic acid equivalent), respectively). The AA of the rosemary and sage extracts determined by free radical-scavenging were 4745.72 and 2462.82 µmol TE/g (Trolox equivalents), respectively. The high concentrations of catechin, rutin, myricetin and p-coumaric acids in these extracts may be responsible for the strong inhibitory action against food pathogens. Besides this, these compounds can be responsible for the best performance in inhibiting lipid oxidation in poultry pátês during storage. This study suggests that rosemary and sage extracts may be used as a natural antioxidant in meat products. View Full-Text
Keywords: Rosmarinus officinalis; Salvia officinalis; natural antioxidant; antibacterial activity; total phenolic compounds; HPLC; thiobarbituric acid reactive substances (TBARS) Rosmarinus officinalis; Salvia officinalis; natural antioxidant; antibacterial activity; total phenolic compounds; HPLC; thiobarbituric acid reactive substances (TBARS)
Show Figures

Graphical abstract

MDPI and ACS Style

Bianchin, M.; Pereira, D.; Almeida, J.d.F.; Moura, C.d.; Pinheiro, R.S.; Heldt, L.F.S.; Haminiuk, C.W.I.; Carpes, S.T. Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê. Molecules 2020, 25, 5160. https://doi.org/10.3390/molecules25215160

AMA Style

Bianchin M, Pereira D, Almeida JdF, Moura Cd, Pinheiro RS, Heldt LFS, Haminiuk CWI, Carpes ST. Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê. Molecules. 2020; 25(21):5160. https://doi.org/10.3390/molecules25215160

Chicago/Turabian Style

Bianchin, Mirelli, Daiane Pereira, Jacqueline d.F. Almeida, Cristiane d. Moura, Rafaelly S. Pinheiro, Leila F.S. Heldt, Charles W.I. Haminiuk, and Solange T. Carpes. 2020. "Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê" Molecules 25, no. 21: 5160. https://doi.org/10.3390/molecules25215160

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop