Antioxidant activity of carnosic acid and rosmarinic acid in raw and cooked ground chicken patties

Journal of the Science of Food and Agriculture

Volumn 94, Issue 2, 2014, Pages 273-279

  Basappa Maheswarappa, Naveena ^a   Subbaiah, Vaithiyanathan ^a   Muthupalani, Muthukumar ^a   Yamagani, Praveen Kumar ^a   Mohan, Kiran ^a   Keshapaga, Usha Rani ^a   Vaikkathukattil Asokan, Shaju ^b   Kalappurakkal, Ramesh Chandran ^b  

^a National Research Centre on Meat   (India)

^b Kancor Ingredients Limited   (India)

Author keywords

Antioxidants; Carnosic acid; Chicken; Phenols; Rosmarinic acid

Indexed keywords

ABIETANE DERIVATIVE; ANTIOXIDANT; CARNOSIC ACID; CINNAMIC ACID DERIVATIVE; DEPSIDE; FATTY ACID; PHENOL DERIVATIVE; PLANT EXTRACT; ROSMARINIC ACID; SALVIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; COMPARATIVE STUDY; COOKING; DRUG EFFECT; FOOD PRESERVATION; LIPID PEROXIDATION; MEAT; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; ROSMARINUS; SALVIA;

ANTIOXIDANTS; CARNOSIC ACID; CHICKEN; PHENOLS; ROSMARINIC ACID;

ANIMALS; ANTIOXIDANTS; CHICKENS; CINNAMATES; COOKING; DEPSIDES; DITERPENES, ABIETANE; FATTY ACIDS; FOOD PRESERVATION; LIPID PEROXIDATION; MEAT; OXIDATION-REDUCTION; PHENOLS; PLANT EXTRACTS; ROSMARINUS; SALVIA; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84889102368     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6248     Document Type: Article

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