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Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers

Fernandes, R. P. P. ; Trindade, M. A. ; Tonin, F. G. ; Lima, C. G. ; Pugine, S. M. P. ; Munekata, P. E. S. ; Lorenzo, J. M. ; de Melo, M. P.

Journal of food science and technology, 2016-01, Vol.53 (1), p.451-460 [Peer Reviewed Journal]

New Delhi: Springer India

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Title:
Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers
Author: Fernandes, R. P. P. ; Trindade, M. A. ; Tonin, F. G. ; Lima, C. G. ; Pugine, S. M. P. ; Munekata, P. E. S. ; Lorenzo, J. M. ; de Melo, M. P.
Subjects: Acids ; Analysis ; Animal sciences ; Antioxidants ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Cluster analysis ; Cocoa ; Consumption ; Engineering ; Extraction processes ; Food ; Food Science ; Herbs ; Meat ; Meat industry ; Nutrition ; Original ; Original Article ; Polyphenols ; Seeds ; Sodium ; Statistical methods ; Studies ; Zoology
Is Part Of: Journal of food science and technology, 2016-01, Vol.53 (1), p.451-460
Notes: ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
Description: The aims of this study were: to evaluate the total equivalent antioxidant capacities (TEAC) and phenolic contents of 13 plants extracts; to select the most promising extracts regarding reducing activity using cluster analysis multivariate statistical technique; and to analyse evaluate sensory acceptance of lamb burgers produced with the most promising natural antioxidants replacing sodium erythorbate. Plant extracts were evaluated regarding TEAC by DPPH • and FRAP methods, and total phenolics contents by Folin-Ciocalteau assay. The TEAC values ranged from 0.50 to 9.06 g trolox/100 g dry weight (dw) and from 43.6 to 472.32 μmol trolox/g dw for DPPH • and FRAP methods, respectively, and the total phenolic contents from 5.98 to 74.01 mg GAE/g dw. Extracts from Origanum vulgare , Melissa officinalis , Origanum majorana L . and Rosmarinus officinalis were grouped as the ones with higher antioxidant capacities by cluster analysis. All burgers produced with each one of these four plant extracts or with sodium erythorbate showed no differences ( P > 0.05) regarding consumers’ sensory acceptance. In conclusion, it is possible to replace sodium erythorbate in lamb burgers by any of the four natural extracts selected without compromising sensory acceptance of this meat product.
Publisher: New Delhi: Springer India
Language: English

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Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers

Fernandes, R. P. P. ; Trindade, M. A. ; Tonin, F. G. ; Lima, C. G. ; Pugine, S. M. P. ; Munekata, P. E. S. ; Lorenzo, J. M. ; de Melo, M. P.

New Delhi: Springer India

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