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

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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Bibliographic Details
Main Authors:	Yeni L. ISAZA M., Diego A. RESTREPO M., Jairo H. LÓPEZ V., Oscar A. OCHOA G., Kenneth R. CABRERA T.
Format:	Article
Language:	English
Published:	Universidad de Antioquia 2011-11-01
Series:	Vitae
Subjects:	Free radical phenols anthocyanins storage time antioxidant.
Online Access:	https://revistas.udea.edu.co/index.php/vitae/article/view/10648

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