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Beef burger patties incorporated with Boletus edulis extracts: Lipid peroxidation inhibition effects
Author(s) -
Barros Lillian,
Barreira João C. M.,
Grangeia Cátia,
Batista Cátia,
Cadavez Vasco A. P.,
Ferreira Isabel C. F. R.
Publication year - 2011
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201000478
Subject(s) - tbars , food science , chemistry , lipid peroxidation , polyunsaturated fatty acid , mushroom , eicosapentaenoic acid , thiobarbituric acid , arachidonic acid , antioxidant , biochemistry , fatty acid , enzyme
The objective of this study was to analyse the lipid peroxidation inhibition in beef burgers after incorporation of Boletus edulis extracts at different concentrations. Beef burger samples were stored for 8 days, and chemical and nutritional parameters, including the free fatty acid profile, were evaluated. Furthermore, the inhibition of thiobarbituric acid reactive substances (TBARS) formation, free radical scavenging activity and reducing power were determined. Polyunsaturated fatty acids, mainly arachidonic (C20:4n6) and cis ‐5,8,11,14,17‐eicosapentaenoic (C20:5n3) acids were protected in the presence of mushroom extract. The antioxidant potential increased in beef burgers supplemented with mushroom extract, giving higher radical scavenging properties, reducing power and TBARS inhibition capacity. These findings indicated that beef burger patties were protected from lipid peroxidation in the presence of mushroom extract.