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Wine industry residue as antioxidant in cooked chicken meat
Author(s) -
Shirahigue Ligianne Din,
PlataOviedo Manuel,
De Alencar Severino Matias,
D’Arce Marisa Aparecida Bismara Regitano,
De Souza Vieira Thais Maria Ferreira,
Oldoni Tatiana Luiza Cadorin,
ContrerasCastillo Carmen J.
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02201.x
Subject(s) - chemistry , food science , lipid oxidation , antioxidant , dpph , polyphenol , thiobarbituric acid , ingredient , residue (chemistry) , wine , lipid peroxidation , biochemistry
Summary The effectiveness of grape extracts as food ingredient has been tested in various systems. The objective of this study was to evaluate the efficiency of four concentrations of residues of the wine industry in delaying lipid oxidation in processed chicken meat stored under refrigeration. The development of oxidation during the 14‐day storage was evaluated through the thiobarbituric acid reactive substances method (TBAS). The analyses of phenolic compounds and antioxidant activity were performed in grape residue extracts through DPPH (1,1‐difenil‐2‐picrilidrazil) method, lipid peroxidation inhibition and Rancimat. The profile of polyphenols was determined using reversed‐phase high‐performance liquid chromatography. Isabel grape extract (IGE) and Niagara grape extract (NGE) showed significant content of phenolic compounds. NGE and IGE had high antioxidant activity. The addition of grape extracts significantly increased the oxidative stability of processed and cooked chicken meat during the storage time. The extracts from both grape varieties when applied in concentrations of 40 and 60 mg of GAE, presented results similar to that of Butyl hydroxy toluene (BHT).