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Onion waste as a rich source of antioxidants for meat products
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SYSNO ASEP 0510603 Document Type J - Journal Article R&D Document Type Journal Article Subsidiary J Článek ve WOS Title Onion waste as a rich source of antioxidants for meat products Author(s) Bedrníček, J. (CZ)
Laknerová, I. (CZ)
Linhartová, I. (CZ)
Kadlec, J. (CZ)
Samková, E. (CZ)
Bárta, J. (CZ)
Bártová, V. (CZ)
Mráz, J. (CZ)
Pešek, M. (CZ)
Winterová, R. (CZ)
Vrchotová, Naděžda (UEK-B) RID, SAI, ORCID
Tříska, Jan (UEK-B) RID, ORCID, SAI
Smetana, P. (CZ)Number of authors 13 Source Title Czech Journal of Food Sciences. - : Czech Academy of Agricultural Sciences - ISSN 1212-1800
Roč. 37, č. 4 (2019), s. 268-275Number of pages 8 s. Language eng - English Country CZ - Czech Republic Keywords Antioxidant ; lc/ms ; Onion skin ; Pork patties Subject RIV GM - Food Processing OECD category Food and beverages R&D Projects LO1415 GA MŠMT - Ministry of Education, Youth and Sports (MEYS) Research Infrastructure CzeCOS II - 90061 - Ústav výzkumu globální změny AV ČR, v. v. i. Method of publishing Open access Institutional support UEK-B - RVO:86652079 UT WOS 000493757700008 EID SCOPUS 85072709291 DOI 10.17221/68/2018-CJFS Annotation 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. Workplace Global Change Research Institute Contact Nikola Šviková, svikova.n@czechglobe.cz, Tel.: 511 192 268 Year of Publishing 2020 Electronic address https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=68_2018-CJFS
Number of the records: 1