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Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking

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Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking

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dc.contributor.author Mancini, S. es_ES
dc.contributor.author Preziuso, G. es_ES
dc.contributor.author Paci, G. es_ES
dc.date.accessioned 2016-09-07T09:46:17Z
dc.date.available 2016-09-07T09:46:17Z
dc.date.issued 2016-06-29
dc.identifier.issn 1257-5011 es_ES
dc.identifier.uri http://hdl.handle.net/10251/68968
dc.description.abstract [EN] The aim of this study was to evaluate the effects of turmeric powder and ascorbic acid on lipid oxidation and antioxidant capacity in cooked rabbit burgers. The burgers were derived from 3 different formulations (C, control, with no additives; Tu with 3.5% of turmeric powder and AA with 0.1% of ascorbic acid) and were stored at 4°C for 0 and 7 d and cooked. The lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and antioxidant capacity (2,2-azinobis-[3 ethylbenzothiazoline-6-sulfonic acid] {ABTS}, 1,1-diphenyl-2-pircydrazyl [DPPH] and ferric reducing ability [FRAP]) were evaluated. A significant interaction between storage time and formulation (P<0.001) was observed for DPPH, FRAP and TBARS in cooked burgers. At day 0 and day 7, the DPPH value was higher in Tu and AA compared to C burgers. At day 0, C showed a lower level of FRAP than the Tu and AA burgers. At day 7, the FRAP values tended to decrease but remained significantly higher in Tu and AA compared to C burgers. Lipid oxidation at day 0 in Tu and AA showed lower TBARS values compared to C burgers. The addition of 3.5% turmeric powder in rabbit burgers exerts an antioxidant effect during storage and it seems more effective in controlling lipid oxidation than ascorbic acid after cooking. es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València
dc.relation.ispartof World Rabbit Science es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Rabbit es_ES
dc.subject Meat quality es_ES
dc.subject Antioxidant es_ES
dc.subject Turmeric es_ES
dc.subject Ascorbic acid es_ES
dc.subject Cooked burger es_ES
dc.title Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking es_ES
dc.type Artículo es_ES
dc.date.updated 2016-09-07T07:12:49Z
dc.identifier.doi 10.4995/wrs.2016.4207 es_ES
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Mancini, S.; Preziuso, G.; Paci, G. (2016). Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking. World Rabbit Science. 24(2):121-127. https://doi.org/10.4995/wrs.2016.4207 es_ES
dc.description.accrualMethod SWORD es_ES
dc.relation.publisherversion https://doi.org/10.4995/wrs.2016.4207 es_ES
dc.description.upvformatpinicio 121 es_ES
dc.description.upvformatpfin 127 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 24
dc.description.issue 2
dc.identifier.eissn 1989-8886 es_ES


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