effect of natural and synthetic antioxidants on the oxidative

Effect of natural and synthetic antioxidants on the oxidative...

Based upon TBARS values, PG (0.21 mg MDA/kg) and GS extract (0.23) had more antioxidant activity over the storage period than did WS, OR, BHA, and BHT. GS had no effect on a* or b* values. Grape seed extract (0.02%) has the potential to inhibit oxidative rancidity as well as current synthetic antioxidants.

Apr 1, 2013 · Antioxidants can increase shelf life of food products by retarding lipid oxidation. Although synthetic antioxidants are extensively used as food additives, their safety has been questioned (Shahidi & Zhong, 2005) stimulating the search and evaluation of natural compounds with antioxidant properties. As a result, there is a great interest for

Natural and synthetic antioxidants: an updated overview Abstract The current understanding of the complex role of ROS in the organism and pathological sequelae of oxidative stress points to the necessity of comprehensive studies of antioxidant reactivities and interactions with cellular constituents.

Jan 21, 2009 · In addition, natural antioxidants must not adversely affect color, odor, or flavor of the meat product. The objective of this study was to compare the effectiveness of several natural to synthetic antioxidants in the prevention of lipid oxidation in cooked, ground pork patties during frozen storage. Materials and Methods

Jan 15, 2022 · ? TBARS value of tripolyphosphate and sodium erythorbate-added sample was 33.55% lower than control after 180 days. ? The ash content of tilapia MSM was increased by the incorporation of antioxidants. Lipid oxidation Mechanically separated fish meat Minced fish meat Propolis extract Camellia sinensis extract 1. Introduction

Nov 1, 2013 · The order of the antioxidant activity correlates with that of the expected order based on the

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Effect of Natural and Synthetic Antioxidants on the Oxidative

Abstract The antioxidant effect of two plant essential oils (sage and rosemary) and one synthetic antioxidant (BHT) on refrigerated stored porcine liver paté (4°C/90 days) was evaluated. Patés with no added antioxidants were used as controls.

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Effect of Natural and Synthetic Antioxidants on the Oxidative

Section Information. Antioxidants show the ability to inhibit autoxidation by preventing the formation of free radicals or interrupting their propagation according to different mechanisms. They can be classified as primary antioxidants, chelators, O 2?? quenchers, oxygen scavengers, and antioxidant regenerators.

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