Academic Journal
Assessment of a Diterpene-Rich Rosemary (Rosmarinus officinalis L.) Extract as a Natural Antioxidant for Salmon Pâté Formulated with Linseed
| العنوان: | Assessment of a Diterpene-Rich Rosemary (Rosmarinus officinalis L.) Extract as a Natural Antioxidant for Salmon Pâté Formulated with Linseed |
|---|---|
| المؤلفون: | Cristina Cedeño-Pinos, Magdalena Martínez-Tomé, Dario Mercatante, María Teresa Rodríguez-Estrada, Sancho Bañón |
| المصدر: | Antioxidants, Vol 11, Iss 6, p 1057 (2022) |
| بيانات النشر: | MDPI AG, 2022. |
| سنة النشر: | 2022 |
| المجموعة: | LCC:Therapeutics. Pharmacology |
| مصطلحات موضوعية: | polyphenols, diterpenes, carnosic acid, carnosol, natural antioxidants, fish products, Therapeutics. Pharmacology, RM1-950 |
| الوصف: | The use of natural plant extracts with standardised antioxidant properties is a growing strategy to stabilise food products. The use of a rosemary lipophilic extract (RLE), obtained from the by-product of high-yield selected plants and rich in polyphenols (334 mg/g, with diterpenes such as carnosic acid and carnosol as main compounds), is here proposed. Four RLE doses (0, 0.21, 0.42 and 0.63 g/kg) were tested in a salmon pâté formulated with sunflower oil and linseed, which was pasteurised (70 °C for 30 min) and subjected to storage at 4 °C and 600 lux for 42 days. Rosemary diterpenes resisted pasteurisation without degrading and showed antioxidant activities during the shelf-life of pasteurised pâté. RLE addition led to increased peroxide value (from 3.9 to 5.4 meq O2/kg), but inhibited formation of secondary oxidised lipids such as malondialdehyde (from 1.55 to 0.89 mg/g) and cholesterol oxidation products (from 286 to 102 µg/100 g) and avoided discolouration (slight brownness) in the refrigerated pâté. However, this did not entail relevant changes in fatty acid content or in the abundance of volatile organic compounds from oxidised lipids. Increasing the RLE dose only improved its antioxidant efficacy for some oxidation indexes. Thus, the oxidative deterioration of these types of fish emulsion can be naturally controlled with rosemary extracts rich in diterpenes. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 11061057 2076-3921 |
| Relation: | https://www.mdpi.com/2076-3921/11/6/1057; https://doaj.org/toc/2076-3921 |
| DOI: | 10.3390/antiox11061057 |
| URL الوصول: | https://doaj.org/article/a1f34841705e4072bd020c82049212fe |
| رقم الانضمام: | edsdoj.1f34841705e4072bd020c82049212fe |
| قاعدة البيانات: | Directory of Open Access Journals |
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