EVOLUTION OF THE ANTIOXIDANT CAPACITY OF FRANKFURTER SAUSAGE MODEL SYSTEMS WITH ADDED CHERRY EXTRACT (<I>Prunus avium</I> L.) DURING REFRIGERATED STORAGE

The aim of this work was to establish the antioxidant capacity evolution in a model system of Frankfurter type sausages with added cherry extract through the Folin Ciocalteu, pH differential, FRAP, ABTS, and DPPH methods. Therefore, the total phenol and total anthocyanin contents, the reducing power...

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Autores principales:	Yeni L. ISAZA M., Diego A. RESTREPO M., Jairo H. LÓPEZ V., Oscar A. OCHOA G., Kenneth R. CABRERA T.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2011
Materias:	Free radical phenols anthocyanins storage time antioxidant. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/1553f137b85f40618ef3eaec22d2e70a
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spelling	oai:doaj.org-article:1553f137b85f40618ef3eaec22d2e70a2021-11-19T04:13:18ZEVOLUTION OF THE ANTIOXIDANT CAPACITY OF FRANKFURTER SAUSAGE MODEL SYSTEMS WITH ADDED CHERRY EXTRACT (<I>Prunus avium</I> L.) DURING REFRIGERATED STORAGE0121-40042145-2660https://doaj.org/article/1553f137b85f40618ef3eaec22d2e70a2011-11-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/10648https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660The aim of this work was to establish the antioxidant capacity evolution in a model system of Frankfurter type sausages with added cherry extract through the Folin Ciocalteu, pH differential, FRAP, ABTS, and DPPH methods. Therefore, the total phenol and total anthocyanin contents, the reducing power, and the radical scavenger activity were monitored during a two-month period of storage time in refrigerated conditions (4 ± 1°C). A factorial experimental design was applied with two factors (cherry extract and storage time), and comparative evaluations were made with respect to a product similarly formulated and elaborated without cherry extract but with added sodium ascorbate (0.05%). Results showed no significant difference (p > 0.05) with respect to the total anthocyanin content for any sausage with added cherry extract; while total phenols, reducing capacity and radical captive activity were significantly higher (p < 0.05) in sausages with cherry extract (for the three doses) than in the case of the sausages with no added cherry extract. Moreover, storage time was significant for all cases, because there was a decrease in all the studied variables related to it.Yeni L. ISAZA M.Diego A. RESTREPO M.Jairo H. LÓPEZ V.Oscar A. OCHOA G.Kenneth R. CABRERA T.Universidad de AntioquiaarticleFree radicalphenolsanthocyaninsstorage timeantioxidant.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 18, Iss 3 (2011)
institution	DOAJ
collection	DOAJ
language	EN
topic	Free radical phenols anthocyanins storage time antioxidant. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Free radical phenols anthocyanins storage time antioxidant. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Yeni L. ISAZA M. Diego A. RESTREPO M. Jairo H. LÓPEZ V. Oscar A. OCHOA G. Kenneth R. CABRERA T. EVOLUTION OF THE ANTIOXIDANT CAPACITY OF FRANKFURTER SAUSAGE MODEL SYSTEMS WITH ADDED CHERRY EXTRACT (<I>Prunus avium</I> L.) DURING REFRIGERATED STORAGE
description	The aim of this work was to establish the antioxidant capacity evolution in a model system of Frankfurter type sausages with added cherry extract through the Folin Ciocalteu, pH differential, FRAP, ABTS, and DPPH methods. Therefore, the total phenol and total anthocyanin contents, the reducing power, and the radical scavenger activity were monitored during a two-month period of storage time in refrigerated conditions (4 ± 1°C). A factorial experimental design was applied with two factors (cherry extract and storage time), and comparative evaluations were made with respect to a product similarly formulated and elaborated without cherry extract but with added sodium ascorbate (0.05%). Results showed no significant difference (p > 0.05) with respect to the total anthocyanin content for any sausage with added cherry extract; while total phenols, reducing capacity and radical captive activity were significantly higher (p < 0.05) in sausages with cherry extract (for the three doses) than in the case of the sausages with no added cherry extract. Moreover, storage time was significant for all cases, because there was a decrease in all the studied variables related to it.
format	article
author	Yeni L. ISAZA M. Diego A. RESTREPO M. Jairo H. LÓPEZ V. Oscar A. OCHOA G. Kenneth R. CABRERA T.
author_facet	Yeni L. ISAZA M. Diego A. RESTREPO M. Jairo H. LÓPEZ V. Oscar A. OCHOA G. Kenneth R. CABRERA T.
author_sort	Yeni L. ISAZA M.
title	EVOLUTION OF THE ANTIOXIDANT CAPACITY OF FRANKFURTER SAUSAGE MODEL SYSTEMS WITH ADDED CHERRY EXTRACT (<I>Prunus avium</I> L.) DURING REFRIGERATED STORAGE
title_short	EVOLUTION OF THE ANTIOXIDANT CAPACITY OF FRANKFURTER SAUSAGE MODEL SYSTEMS WITH ADDED CHERRY EXTRACT (<I>Prunus avium</I> L.) DURING REFRIGERATED STORAGE
title_full	EVOLUTION OF THE ANTIOXIDANT CAPACITY OF FRANKFURTER SAUSAGE MODEL SYSTEMS WITH ADDED CHERRY EXTRACT (<I>Prunus avium</I> L.) DURING REFRIGERATED STORAGE
title_fullStr	EVOLUTION OF THE ANTIOXIDANT CAPACITY OF FRANKFURTER SAUSAGE MODEL SYSTEMS WITH ADDED CHERRY EXTRACT (<I>Prunus avium</I> L.) DURING REFRIGERATED STORAGE
title_full_unstemmed	EVOLUTION OF THE ANTIOXIDANT CAPACITY OF FRANKFURTER SAUSAGE MODEL SYSTEMS WITH ADDED CHERRY EXTRACT (<I>Prunus avium</I> L.) DURING REFRIGERATED STORAGE
title_sort	evolution of the antioxidant capacity of frankfurter sausage model systems with added cherry extract (<i>prunus avium</i> l.) during refrigerated storage
publisher	Universidad de Antioquia
publishDate	2011
url	https://doaj.org/article/1553f137b85f40618ef3eaec22d2e70a
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EVOLUTION OF THE ANTIOXIDANT CAPACITY OF FRANKFURTER SAUSAGE MODEL SYSTEMS WITH ADDED CHERRY EXTRACT (<I>Prunus avium</I> L.) DURING REFRIGERATED STORAGE

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