Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê

Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê

This study aimed to evaluate the antioxidant activities (AA) of lyophilized rosemary extract and lyophilized sage extract, and their effects on the oxidative stability of poultry pátê. For this purpose, four poultry pátê formulations with rosemary, sage, sodium erythorbate and a control (without ant...

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Bibliographic Details
Main Authors: Mirelli Bianchin, Daiane Pereira, Jacqueline de Florio Almeida, Cristiane de Moura, Rafaelly Simionatto Pinheiro, Leila Fernanda Serafini Heldt, Charles Windson Isidoro Haminiuk, Solange Teresinha Carpes
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Molecules
Subjects:
<i>Rosmarinus officinalis</i>
<i>Salvia officinalis</i>
natural antioxidant
antibacterial activity
total phenolic compounds
HPLC
Online Access:https://www.mdpi.com/1420-3049/25/21/5160

Internet

https://www.mdpi.com/1420-3049/25/21/5160

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