TY - JOUR
T1 - Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters
AU - Hernández-Hernández, E.
AU - Ponce-Alquicira, E.
AU - Jaramillo-Flores, M. E.
AU - Guerrero Legarreta, I.
N1 - Funding Information:
Author Hernández-Hernández thanks the National Council for Science and Technology (CONACYT), Mexico and Universidad Autonoma Metropolitana for a graduate scholarship. The authors thank Dr. Adolfo Espejo-Serna and Ana Rosa López-Ferrari, M.Sc. (Department of Biology, Universidad Autonoma Metropolitana) for the herb taxonomical confirmation.
PY - 2009/2
Y1 - 2009/2
N2 - Herbs and spices are traditional used as food ingredients as well as for their antioxidant properties. The objective of this work was to study the concentration of carnosol, rosmarinic and carnosic acids in rosemary (Rosmarinus officinalis L.) and oregano leaves (Origanum vulgare L.), and their effect on the oxidation and colour of model pork batters. Extracts were obtained by maceration with ethanol and reflux with chloroform. Rosemary extracts showed higher antioxidant activity, even more than the phenol compounds separately. These extracts also showed the highest antioxidant capacity, possibly due to the presence of high concentrations of carnosic acid and carnosol and unidentified active compounds. However, ethanol oregano extracts containing high concentrations of phenols, mainly rosmarinic acid, efficiently prevented colour deterioration. The antioxidant effect of the studied extracts depends, not only on the concentration of phenol compounds (rosmarinic acid, carnosol and carnosic acid), but also on the extraction method and solvent.
AB - Herbs and spices are traditional used as food ingredients as well as for their antioxidant properties. The objective of this work was to study the concentration of carnosol, rosmarinic and carnosic acids in rosemary (Rosmarinus officinalis L.) and oregano leaves (Origanum vulgare L.), and their effect on the oxidation and colour of model pork batters. Extracts were obtained by maceration with ethanol and reflux with chloroform. Rosemary extracts showed higher antioxidant activity, even more than the phenol compounds separately. These extracts also showed the highest antioxidant capacity, possibly due to the presence of high concentrations of carnosic acid and carnosol and unidentified active compounds. However, ethanol oregano extracts containing high concentrations of phenols, mainly rosmarinic acid, efficiently prevented colour deterioration. The antioxidant effect of the studied extracts depends, not only on the concentration of phenol compounds (rosmarinic acid, carnosol and carnosic acid), but also on the extraction method and solvent.
KW - Antioxidants
KW - Meat batter
KW - Oregano
KW - Phenol compounds
KW - Rosemary
UR - http://www.scopus.com/inward/record.url?scp=55049130518&partnerID=8YFLogxK
U2 - 10.1016/j.meatsci.2008.09.004
DO - 10.1016/j.meatsci.2008.09.004
M3 - Artículo
C2 - 22064182
SN - 0309-1740
VL - 81
SP - 410
EP - 417
JO - Meat Science
JF - Meat Science
IS - 2
ER -