Počet záznamů: 1
Onion waste as a rich source of antioxidants for meat products
- 1.0510603 - ÚVGZ 2020 RIV CZ eng J - Článek v odborném periodiku
Bedrníček, J. - Laknerová, I. - Linhartová, I. - Kadlec, J. - Samková, E. - Bárta, J. - Bártová, V. - Mráz, J. - Pešek, M. - Winterová, R. - Vrchotová, Naděžda - Tříska, Jan - Smetana, P.
Onion waste as a rich source of antioxidants for meat products.
Czech Journal of Food Sciences. Roč. 37, č. 4 (2019), s. 268-275. ISSN 1212-1800. E-ISSN 1805-9317
Grant CEP: GA MŠMT(CZ) LO1415
Výzkumná infrastruktura: CzeCOS II - 90061
Institucionální podpora: RVO:86652079
Klíčová slova: Antioxidant * lc/ms * Onion skin * Pork patties
Obor OECD: Food and beverages
Impakt faktor: 0.932, rok: 2019
Způsob publikování: Open access
https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=68_2018-CJFS
Onion skin is a waste produced in thousands of tons annually in the European Union. It is a rich natural source of flavonoids and its water extracts (as an environmentally friendly solvent) could be used as an antioxidant material for meat products. Therefore, antioxidant properties of onion skin water extracts (OSWEs) were tested on cooked pork patties. Pork patties were divided into five treatments: control (no antioxidant), 10 and 20% (w/w) of yellow OSWE, and 10 and 20% (w/w) of red OSWE. Antioxidant activity, total polyphenols, thiobarbituric acid reactive substances (TBARS), and sensory analysis were assessed. Patties with added antioxidants showed significantly (P < 0.05) higher antioxidant activity and total polyphenol content. Samples with OSWEs, after 5-day storage (5°C), had significantly (P < 0.05) lower TBARS values compared to control. Two main phenolic compounds were identified in OSWEs by liquid chromatography – mass spectrometry using electrospray ionisation in negative mode: quercetin (m/z 301) and quercetin monoglucoside (m/z 463). OSWEs demonstrated the potential to be used as a source of natural antioxidants with strong antioxidant activity in meat products.
Trvalý link: http://hdl.handle.net/11104/0301033
Počet záznamů: 1