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https://doi.org/10.3390/antiox11061057
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Título: | Assessment of a Diterpene-Rich Rosemary (Rosmarinus officinalis L.) Extract as a Natural Antioxidant for Salmon Pâté Formulated with Linseed |
Fecha de publicación: | 26-may-2022 |
Editorial: | MDPI |
Cita bibliográfica: | Antioxidants 2022, 11, 1057 |
ISSN: | Electronic: 2076-3921 |
Materias relacionadas: | CDU::6 - Ciencias aplicadas |
Palabras clave: | Polyphenols Diterpenes Carnosic acid Carnosol Natural antioxidants Fish products |
Resumen: | The use of natural plant extracts with standardised antioxidant properties is a growing strategy to stabilise food products. The use of a rosemary lipophilic extract (RLE), obtained from the by-product of high-yield selected plants and rich in polyphenols (334 mg/g, with diterpenes such as carnosic acid and carnosol as main compounds), is here proposed. Four RLE doses (0, 0.21, 0.42 and 0.63 g/kg) were tested in a salmon pâté formulated with sunflower oil and linseed, which was pasteur-ised (70 °C for 30 min) and subjected to storage at 4 °C and 600 lux for 42 days. Rosemary diterpenes resisted pasteurisation without degrading and showed antioxidant activities during the shelf-life of pasteurised pâté. RLE addition led to increased peroxide value (from 3.9 to 5.4 meq O2/kg), but inhibited formation of secondary oxidised lipids such as malondialdehyde (from 1.55 to 0.89 mg/g) and cholesterol oxidation products (from 286 to 102 µg/100 g) and avoided discolouration (slight brownness) in the refrigerated pâté. However, this did not entail relevant changes in fatty acid content or in the abundance of volatile organic compounds from oxidised lipids. Increasing the RLE dose only improved its antioxidant efficacy for some oxidation indexes. Thus, the oxidative dete-rioration of these types of fish emulsion can be naturally controlled with rosemary extracts rich in diterpenes. |
Autor/es principal/es: | Cedeño-Pinos, Cristina Martínez-Tomé, Magdalena Mercatante, Dario Rodríguez-Estrada, María Teresa Bañón, Sancho |
Director/es: | Bañón, Sancho Martínez-Tomé, Magdalena |
Facultad/Departamentos/Servicios: | Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Tecnología de Alimentos, Nutrición y Bromatología |
Versión del editor: | https://www.mdpi.com/2076-3921/11/6/1057 |
URI: | http://hdl.handle.net/10201/137700 |
DOI: | https://doi.org/10.3390/antiox11061057 |
Tipo de documento: | info:eu-repo/semantics/article |
Número páginas / Extensión: | 18 |
Derechos: | info:eu-repo/semantics/openAccess Atribución 4.0 Internacional |
Descripción: | © 2022. The authors. This document is made available under the CC-BY 4.0 license http://creativecommons.org/licenses/by /4.0/ This document is the accepted version of a published work that appeared in final form in Antioxidants |
Aparece en las colecciones: | Artículos: Tecnología de Alimentos, Nutrición y Bromatología |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
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Aportacion 3 2022 AOX Salmon pate rosemary.pdf | Articulo original investigacion | 598,56 kB | Adobe PDF | Visualizar/Abrir |
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