Bioactive Potential of 2-Methoxy-4-vinylphenol and Benzofuran from <i>Brassica oleracea</i> L. var. <i>capitate f, rubra</i> (Red Cabbage) on Oxidative and Microbiological Stability of Beef Meat

Bioactive Potential of 2-Methoxy-4-vinylphenol and Benzofuran from <i>Brassica oleracea</i> L. var. <i>capitate f, rubra</i> (Red Cabbage) on Oxidative and Microbiological Stability of Beef Meat

In the future, plant based phytochemicals will be considered as efficient replacement sources of chemical preservatives, to act as potential bio-preservatives. We investigated the antibacterial and antioxidant activity of red cabbage (RC) extracts using different solvents. Among all extracts, chloro...

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Bibliographic Details
Main Authors: Momna Rubab, Ramachandran Chelliah, Kandasamy Saravanakumar, Kaliyan Barathikannan, Shuai Wei, Jong-Rae Kim, Daesang Yoo, Myeong-Hyeon Wang, Deog-Hwan Oh
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Foods
Subjects:
red cabbage (RC)
phytochemicals
antimicrobial
<i>C. elegans</i>
cytotoxicity
beef preservation
Online Access:https://www.mdpi.com/2304-8158/9/5/568

Internet

https://www.mdpi.com/2304-8158/9/5/568

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