Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 10, 2011, Pages 5625-5635

  Rodríguez Carpena, Javier German ^a   Morcuende, David ^b   Andrade, María Jesus ^b   Kylli, Petri ^c   Estevez, Mario ^b  

^a UNIVERSIDAD AUTÓNOMA DE NAYARIT   (Mexico)

^b UNIVERSITY OF EXTREMADURA   (Spain)

^c UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Antimicrobial activity; Antioxidant activity; Avocado; Avocado extracts; Phenols

Indexed keywords

ANTI-MICROBIAL ACTIVITY; ANTI-MICROBIAL EFFECTS; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT ACTIVITY; ANTIOXIDANT POTENTIAL; AVOCADO; AVOCADO EXTRACTS; ETHYL ACETATES; GRAM-POSITIVE BACTERIUM; IN-VITRO; MEAT PATTY; METHANOL EXTRACT; OXIDATIVE REACTION; PERSEA AMERICANA; PHENOLIC COMPOSITION; PHENOLICS; PROCYANIDINS; PROTEIN OXIDATION; TOTAL PHENOLIC CONTENT;

ACETONE; BACTERIA; CHEMICAL ANALYSIS; EXTRACTION; LIPIDS; METHANOL; OXIDATION; PLANTS (BOTANY); SEED;

PHENOLS;

ANTIINFECTIVE AGENT; ANTIOXIDANT; PHENOL DERIVATIVE; PLANT EXTRACT;

ANIMAL; ARTICLE; AVOCADO; CHEMISTRY; DRUG EFFECT; FRUIT; LIPID PEROXIDATION; MEAT; OXIDATION REDUCTION REACTION; PLANT SEED; PROTEIN CARBONYLATION; PROTEIN INTAKE; SWINE;

ANIMALS; ANTI-INFECTIVE AGENTS; ANTIOXIDANTS; DIETARY PROTEINS; FRUIT; LIPID PEROXIDATION; MEAT; OXIDATION-REDUCTION; PERSEA; PHENOLS; PLANT EXTRACTS; PROTEIN CARBONYLATION; SEEDS; SWINE;

PERSEA AMERICANA; POSIBACTERIA; SUS;

EID: 79957935594     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1048832     Document Type: Article

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