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Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications.
Echegaray, Noemí; Pateiro, Mirian; Munekata, Paulo E S; Lorenzo, José M; Chabani, Zakariya; Farag, Mohamed A; Domínguez, Rubén.
Afiliación
  • Echegaray N; Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
  • Pateiro M; Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
  • Munekata PES; Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
  • Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
  • Chabani Z; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain.
  • Farag MA; International Business Department, Management Faculty, Canadian University Dubai, Dubai 117781, United Arab Emirates.
  • Domínguez R; Department of Biology, School of Sciences and Engineering, The American University in Cairo, New Cairo 11835, Egypt.
Molecules ; 26(13)2021 Jun 25.
Article en En | MEDLINE | ID: mdl-34202027
At present, a wide variety of analytical methods is available to measure antioxidant capacity. However, this great diversity is not reflected in the analysis of meat and meat products, as there are a limited number of studies on determining this parameter in this complex food matrix. Despite this, and due to the interest in antioxidants that prevent oxidation reactions, the identification of antioxidants in meat and meat products is of special importance to the meat industry. For this reason, this review compiled the main antioxidant capacity assays employed in meat and meat products, to date, describing their foundations, and showing both their advantages and limitations. This review also looked at the different applications of antioxidant properties in meat and meat products. In this sense, the suitability of using these methodologies has been demonstrated in different investigations related to these foods.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Análisis de los Alimentos / Productos de la Carne / Antioxidantes Límite: Humans Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2021 Tipo del documento: Article País de afiliación: España Pais de publicación: Suiza
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Análisis de los Alimentos / Productos de la Carne / Antioxidantes Límite: Humans Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2021 Tipo del documento: Article País de afiliación: España Pais de publicación: Suiza