INVESTIGADORES
ROMERO Mara Cristina
artículos
Título:
ANTIOXIDANT PROPERTIES OF SOYA SPROUT HYDROPHILIC EXTRACTS. APLICATION TO COOKED CHICKEN PATTIES.
Autor/es:
ANA M. ROMERO; MIRTHA M. DOVAL; MARA C. ROMERO; MARIO A. STURLA AND MARIA A. JUDIS
Revista:
Electronic Journal of Environmental Agricultural and Food Chemistry
Editorial:
Universidad de Vigo
Referencias:
Año: 2008 vol. 7 p. 3196 - 3206
ISSN:
1579-4377
Resumen:
The hydrophilic extracts from soya sprouts were examined for their total phenolic concentration, flavonoids, superoxide dismutase and vitamin C content; antioxidant activity against linoleic acid/water emulsion, 1,1diphenyl 2 picrylhydrazyl (DPPH) radical scavenging activity and reducing power. Antioxidative efficiency to inhibit lipid oxidation of dried soya sprouts in cooked chicken meat was investigated during refrigerated storage at 6C for 8 days. Results showed that hydrophilic extract had a high level of heat-stable superoxide dismutase enzyme, high total phenolics and flavonoids content, and a small amount of vitamin C. Although reduction power was low, DPPH scavenging activity was comparable to butylated hydroxyanisole. The addition of soya sprouts to linoleic acid/water emulsion strongly affected hydroperoxides formation and exerted a moderate influence on conjugated dienes and thiobarbituric acid reactive substances development. Meanwhile when soya sprouts were incorporated into chicken meat samples lipid oxidation was inhibited in all cases, although being strongly effective at higher concentrations than 30 g kg-1.