Phenolic-rich extracts from Willowherb (Epilobium hirsutum L.) inhibit lipid oxidation but accelerate protein carbonylation and discoloration of beef patties

European Food Research and Technology

Volumn 238, Issue 5, 2014, Pages 741-751

  Cando, Deysi ^a,b   Morcuende, David ^a   Utrera, Mariana ^a   Estévez, Mario ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Discoloration; Phenolic compounds; Protein carbonylation; TBARS; Willowherb

Indexed keywords

ACETONE; CARBONYLATION; DISCOLORATION; FLAVONOIDS; MEATS; OXIDATION; PROTEINS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; HYDROXYCINNAMIC ACIDS; PHENOLIC COMPOUNDS; PROTEIN CARBONYLATION; TBARS; THIOBARBITURIC ACID-REACTIVE SUBSTANCES; WILLOWHERB;

ELLAGIC ACID;

EPILOBIUM; EPILOBIUM HIRSUTUM;

EID: 84900296544     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-014-2152-9     Document Type: Article

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