EVOLUTION OF THE ANTIOXIDANT CAPACITY OF FRANKFURTER SAUSAGE MODEL SYSTEMS WITH ADDED CHERRY EXTRACT (Prunus avium L.) DURING REFRIGERATED STORAGE EVOLUCIÓN DE LA CAPACIDAD ANTIOXIDANTE DURANTE ALMACENAMIENTO REFRIGERADO DE SISTEMAS MODELO DE SALCHICHAS TIPO FRANKFURT ADICIONADAS CON EXTRACTO DE CEREZA (Prunus avium L.)

EVOLUTION OF THE ANTIOXIDANT CAPACITY OF FRANKFURTER SAUSAGE MODEL SYSTEMS WITH ADDED CHERRY EXTRACT (Prunus avium L.) DURING REFRIGERATED STORAGE EVOLUCIÓN DE LA CAPACIDAD ANTIOXIDANTE DURANTE ALMACENAMIENTO REFRIGERADO DE SISTEMAS MODELO DE SALCHICHAS TIPO FRANKFURT ADICIONADAS CON EXTRACTO DE CEREZA (Prunus avium L.)

The aim of this work was to establish the antioxidant capacity evolution in a model system of Frankfurter type sausages with added cherry extract through the Folin Ciocalteu, pH differential, FRAP, ABTS, and DPPH methods. Therefore, the total phenol and total anthocyanin contents, the reducing power...

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Bibliographic Details
Main Authors: Yeni L ISAZA M, Diego A RESTREPO M, Jairo H LÓPEZ V, Oscar A OCHOA G, Kenneth R CABRERA T
Format: Article
Language:English
Published: Universidad de Antioquia 2011-09-01
Series:Vitae
Subjects:
radical libre
fenoles
antocianinas
tiempo de almacenamiento
antioxidante
Free radical
phenols
anthocyanins
storage time
antioxidant
Online Access:http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042011000300003

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http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042011000300003

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