The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling

This study determined the total phenolic content and antioxidant capacity of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.), as well as evaluated their anticholesterol oxidation potential in fish burgers. The total phenolic contents were 1.1 ± 0.1 mg GAE/g FW to garlic and 1.3 ± 0.4 mg...

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Veröffentlicht in:	Journal of food science 2020-08, Vol.85 (8), p.2416-2426
Hauptverfasser:	Guizellini, Glória Maria, Torres, Elizabeth Aparecida Ferraz Da Silva, Freitas, Rosana Aparecida Manólio Soares, Saldanha, Tatiana, Sawaya, Alexandra Christine Helena Frankland, Gamallo, Ormindo Domingues, Soares, Maiara Jurema, Oliveira, Vanessa Sales, Sampaio, Geni Rodrigues
Format:	Artikel
Sprache:	eng
Schlagworte:	Allium ampeloprasum Allium ampeloprasum L Allium sativum Allium sativum L Animals Antioxidants Antioxidants - pharmacology Bioactive compounds Biological activity Biological Products Carotene Cholesterol Cholesterol - analysis Cholesterol - chemistry cholesterol oxidation Cooking - methods Fish fish burgers Fishes Frozen foods Frozen Foods - analysis Garlic Garlic - chemistry High performance liquid chromatography Ionization Linoleic Acid Liquid chromatography Mass Spectrometry Mass spectroscopy Meat natural antioxidants Onions - chemistry Oxidation Oxidation effects Oxidation-Reduction Phenolic compounds Phenols Phenols - analysis Plant Extracts - pharmacology Shelf life Statistical methods β-Carotene
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