INVESTIGADORES
DESCALZO Adriana Maria
congresos y reuniones científicas
Título:
ANTIOXIDANT ACTIVITY OF MORINGA OLEIFERA LEAF POWDER IN SOUTH AFRICAN PORK DROËWORS
Autor/es:
MUKUMBO, FELICITAS E.; DESCALZO, ADRIANA; SERVENT, ADRIEN; ARNAUD ELODIE; HOFFMAN LOWRENS; MUCHENJE, VOSTER
Lugar:
Cork
Reunión:
Congreso; 63rd International Congress of Meat Science and Technology; 2017
Institución organizadora:
International Congress of Meat Science
Resumen:
The effect of including 0 (control), 0.5, 1 and 2% Moringa oleifera leaf powder (MLP) in pork droëwors on antioxidantactivity (ferric reducing antioxidant power (FRAP)) and lipid oxidation (thiobarbuturic acid reactive substances (TBARS))during drying (0, 1.5, 5.75, 27.25, 72 h) was determined. The FRAP increased proportionally (P < 0.05) with increasinglevels of MLP inclusion. Measured TBARS values were higher (P < 0.05) in the control than the MLP treatments from 5.75? 72 h during drying. No significant effect of inclusion level was observed between MLP treatments, indicating that 0.5%MLP inclusion is sufficient to inhibit lipid oxidation in pork droëwors.Key Words ? drying, natural-antioxidant, traditional meat products
