Antioxidant activity of carnosic acid and rosmarinic acid in raw and cooked ground chicken patties

作者：Maheswarappa Naveena Basappa^*; Subbaiah Vaithiyanathan; Muthupalani Muthukumar; Yamagani Praveen Kumar; Mohan Kiran; Keshapaga Usha Rani; Asokan Shaju Vaikkathukattil; Kalappurakkal Ramesh Chandran

来源：Journal of the Science of Food and Agriculture, 2014, 94(2): 273-279.

DOI：10.1002/jsfa.6248

• antioxidants
• carnosic acid
• rosmarinic acid
• phenols
• chicken

BACKGROUNDCarnosic acid (CA) and rosmarinic acid (RA) are potent antioxidants. The effectiveness of an antioxidant in a food system is dependent on a range of factors such as concentration, phenolic content, physical state of the substrate, processing and storage. However, the antioxidant activity of powder vs liquid and higher vs lower phenols is not clear in different matrices. In this study, OxiKan-WS4 (4.0% RA), OxiKan-S10 (10% CA) and OxiKan-R8 (8% CA) were investigated against lipid oxidation in raw and cooked ground chicken patties during refrigerated storage.
RESULTSOxiKan-WS4 had the highest (P < 0.05) total phenolic content, whereas OxiKan-S10 and OxiKan-R8 exhibited higher DPPH radical-scavenging activity and reducing power relative to OxiKan-WS4. Lipid oxidation was minimized in meat with added extracts, as indicated by lower (P < 0.05) thiobarbituric acid-reactive substances, peroxide value and free fatty acid. Addition of natural antioxidant extracts at 10mg equivalent total phenols per 100g meat did not affect the sensory scores relative to non-treated controls.
CONCLUSIONThis study demonstrates that the physical state (powder vs liquid) of CA or RA plays an important role in determining their antioxidant efficacy.

• 出版日期2014-1-30