메뉴 건너뛰기




Volumn 94, Issue 3, 2015, Pages 442-446

Peanut skin extract reduces lipid oxidation in cooked chicken patties

Author keywords

antioxidant; fatty acid; flavonoid; phenolic compound; storage

Indexed keywords

ARACHIS HYPOGAEA;

EID: 84924415732     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps/pev005     Document Type: Article
Times cited : (42)

References (29)
  • 1
    • 84870783411 scopus 로고    scopus 로고
    • 18th ed. Association of Official Analytical Chemists, Washington, DC
    • AOAC. 2005. Official Methods of Analysis. 18th ed. Association of Official Analytical Chemists, Washington, DC.
    • (2005) Official Methods of Analysis
    • AOAC1
  • 3
    • 85000222924 scopus 로고    scopus 로고
    • Acidos graxos saturados em produtos alimentícios: Comparaçao de procedimentos na análise por cromatografia gasosa
    • Aued-Pimentel, S., M. S. F. Caruso, E. E. Kumagai, V. Ruvieri, and O. Zenebon. 2005. Acidos graxos saturados em produtos alimentícios: comparaçao de procedimentos na análise por cromatografia gasosa. Rev. Inst. Adolfo Lutz 64:167-172.
    • (2005) Rev. Inst. Adolfo Lutz , vol.64 , pp. 167-172
    • Aued-Pimentel, S.1    Caruso, M.S.F.2    Kumagai, E.E.3    Ruvieri, V.4    Zenebon, O.5
  • 5
    • 0030586361 scopus 로고    scopus 로고
    • The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay
    • Benzie, I. F. F., and J. J. Strain. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Anal. Biochem. 239:70-76.
    • (1996) Anal. Biochem. , vol.239 , pp. 70-76
    • Benzie I.F.F.Strain, J.J.1
  • 6
    • 33845261493 scopus 로고
    • A rapid method of total lipid extraction and purification
    • Bligh, E. G., and W. J. Dyer. 1959. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol. 37:911-917.
    • (1959) Can. J. Biochem. Physiol. , vol.37 , pp. 911-917
    • Bligh, E.G.1    Dyer, W.J.2
  • 9
    • 67349152422 scopus 로고    scopus 로고
    • Development of a reversed-phase high performance liquid chromatography (RP-HPLC) procedure for the simultaneous determination of phenolic compounds in peanut skin extracts
    • Francisco, M. L. dL., and A. V. A. Resurreccion. 2009. Development of a reversed-phase high performance liquid chromatography (RP-HPLC) procedure for the simultaneous determination of phenolic compounds in peanut skin extracts. Food Chem. 117:356-363.
    • (2009) Food Chem. , vol.117 , pp. 356-363
    • Francisco1    Dl., M.L.2    Resurreccion, A.V.A.3
  • 10
    • 14644406182 scopus 로고    scopus 로고
    • Rapid determination of polyphenols and vitamin C in plant-derived products
    • Georgé, S., P. Brat, P. Alter, and M. J. Amiot. 2005. Rapid determination of polyphenols and vitamin C in plant-derived products. J. Agr. Food Chem. 53:1370-1373.
    • (2005) J. Agr. Food Chem. , vol.53 , pp. 1370-1373
    • Georgé, S.1    Brat, P.2    Alter, P.3    Amiot, M.J.4
  • 11
    • 84899649252 scopus 로고    scopus 로고
    • Avaliaçao da composiçao centesimal, cholesterol e perfil de ácidos graxos de cortes cárneos comerciais de avestruz, suíno, bovino e frango
    • Hautrive, T. P., A. C. Marques, and E. H. Kubota. 2012. Avaliaçao da composição centesimal, cholesterol e perfil de ácidos graxos de cortes cárneos comerciais de avestruz, suíno, bovino e frango. Alim. Nutr. 23:327-334.
    • (2012) Alim. Nutr. , vol.23 , pp. 327-334
    • Hautrive, T.P.1    Marques, A.C.2    Kubota, E.H.3
  • 14
    • 75749113991 scopus 로고    scopus 로고
    • Optimizing color and lipid stability of beef patties with a mixture design incorporating with tea catechins, carnosine, and a-tocopherol
    • Liu, F., R. Dai, J. Zhu, and X. Li. 2010. Optimizing color and lipid stability of beef patties with a mixture design incorporating with tea catechins, carnosine, and a-tocopherol. J. Food Eng. 98:170-177.
    • (2010) J. Food Eng. , vol.98 , pp. 170-177
    • Liu, F.1    Dai, R.2    Zhu, J.3    Li, X.4
  • 15
    • 84904726802 scopus 로고    scopus 로고
    • Separation and characterization of phenolic compounds fromdry-blanched peanut skins by liquid chromatography-electrosprayionization mass spectrometry
    • Ma, Y., A. Kosínska-Cagnazzo, W. L. Kerr, R. Amarowicz, R. B. Swanson, and R. B. Pegg. 2014. Separation and characterization of phenolic compounds fromdry-blanched peanut skins by liquid chromatography-electrosprayionization mass spectrometry. J Chromatogr. A 1356:64-81.
    • (2014) J Chromatogr. A , vol.1356 , pp. 64-81
    • Ma, Y.1    Kosínska-Cagnazzo, A.2    Kerr, W.L.3    Amarowicz, R.4    Swanson, R.B.5    Pegg, R.B.6
  • 16
    • 84864253812 scopus 로고    scopus 로고
    • Effect of persimmon (Diospyros kaki, L.) extracts on the lipid oxidation, sensory characteristics and colour of heat treated chicken meat
    • Milani, L. I. G., N. N. Terra, L. L. M. Fries, A. P. S. Rezer, S. F. Ferreira, A. J. Cichoski, and C. R. F. Valente. 2010. Effect of persimmon (Diospyros kaki, L.) extracts on the lipid oxidation, sensory characteristics and colour of heat treated chicken meat. Braz. J. Food Tech. 13:242-250.
    • (2010) Braz. J. Food Tech. , vol.13 , pp. 242-250
    • Milani, L.I.G.1    Terra, N.N.2    Fries, L.L.M.3    Rezer, A.P.S.4    Ferreira, S.F.5    Cichoski, A.J.6    Valente, C.R.F.7
  • 17
    • 75249085509 scopus 로고    scopus 로고
    • Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin
    • Min, B., J. C. Cordray, and D. U. Ahn. 2010. Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin. J. Agr. Food Chem. 58:600-605.
    • (2010) J. Agr. Food Chem. , vol.58 , pp. 600-605
    • Min, B.1    Cordray, J.C.2    Ahn, D.U.3
  • 18
    • 84878786326 scopus 로고    scopus 로고
    • Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties
    • Naveena, B. M., S. Vaithiyanathan, M. Muthukumar, A. R. Sen, and Y. Praveen Kumar,Kiran, M., V. A. Shaju, and K. Ramesh Chandran. 2013. Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties. Meat Sci. 95:195-202.
    • (2013) Meat Sci. , vol.95 , pp. 195-202
    • Naveena, B.M.1    Vaithiyanathan, S.2    Muthukumar, M.3    Sen, A.R.4    Praveen Kumar, Y.5    Kiran, M.6    Shaju, V.A.7    Ramesh Chandran, K.8
  • 19
    • 52249114487 scopus 로고    scopus 로고
    • Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidant in cooked chicken patties
    • Naveena, B. M., A. R. Sen, S. Vaithiyanathan, Y. Babji, and N. Kondaiah. 2008. Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidant in cooked chicken patties. Meat Sci. 80:1304-1308.
    • (2008) Meat Sci. , vol.80 , pp. 1304-1308
    • Naveena, B.M.1    Sen, A.R.2    Vaithiyanathan, S.3    Babji, Y.4    Kondaiah, N.5
  • 20
    • 33645157821 scopus 로고    scopus 로고
    • Quality characteristics and storage stability of chicken patties formulated with finger millet flour (Eleusine coracana)
    • Naveena, B. M., M. Muthukumar, A. R. Sen, Y. Babji, and T. R. K. Murthy. 2006. Quality characteristics and storage stability of chicken patties formulated with finger millet flour (Eleusine coracana). J. Muscle Foods 17:92-104.
    • (2006) J. Muscle Foods , vol.17 , pp. 92-104
    • Naveena, B.M.1    Muthukumar, M.2    Sen, A.R.3    Babji, Y.4    Murthy, T.R.K.5
  • 21
    • 33645034974 scopus 로고    scopus 로고
    • Effects of peanut skin extract on quality and storage stability of beef products
    • O'Keefe, S. F., and H. Wang. 2006. Effects of peanut skin extract on quality and storage stability of beef products. Meat Sci. 73:278-286.
    • (2006) Meat Sci. , vol.73 , pp. 278-286
    • O'keefe, S.F.1    Wang, H.2
  • 22
    • 40049090845 scopus 로고    scopus 로고
    • Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results
    • Pérez-Jiménez, J., S. Arranz, M. Tabernero, M. E. Díaz-Rubio, J. Serrano, I. Goni, and F. Saura-Calixto. 2008. Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results. Food Res. Int. 41:274-285.
    • (2008) Food Res. Int. , vol.41 , pp. 274-285
    • Pérez-Jiménez, J.1    Arranz, S.2    Tabernero, M.3    Díaz-Rubio, M.E.4    Serrano, J.5    Goni, I.6    Saura-Calixto, F.7
  • 23
    • 78149408710 scopus 로고    scopus 로고
    • Development of dietary fiber rich chicken meat patties using wheat and oat bran
    • Talukder, S., and D. P. Sharma. 2010. Development of dietary fiber rich chicken meat patties using wheat and oat bran. J. Food Sci. Technol. 47:224-229.
    • (2010) J. Food Sci. Technol. , vol.47 , pp. 224-229
    • Talukder, S.1    Sharma, D.P.2
  • 24
    • 0346204943 scopus 로고
    • A distillation method for the quantitative determination of malonaldehyde in rancid foods
    • Tarladgis, B. G., B. M. Watts, M. T. Younathan, and L. Dugan. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Soc. 7:44-48.
    • (1960) J. Am. Oil Chem. Soc. , vol.7 , pp. 44-48
    • Tarladgis, B.G.1    Watts, B.M.2    Younathan, M.T.3    Dugan, L.4
  • 26
    • 84894419395 scopus 로고
    • Direct determination of the thiobarbituric acid value in thricloracetic acid extracts of fish as a measure of oxidative rancidity
    • Vynche, W. 1970. Direct determination of the thiobarbituric acid value in thricloracetic acid extracts of fish as a measure of oxidative rancidity. Fett. Wiss. Technol. 72:1084-1087.
    • (1970) Fett. Wiss. Technol. , vol.72 , pp. 1084-1087
    • Vynche, W.1
  • 27
    • 34147116147 scopus 로고    scopus 로고
    • Free radical and reactive oxygen species scavenging activities of peanut skins extract
    • Wang, J., X. Yuan, Z. Jin, Y. Tian, and H. Song. 2007. Free radical and reactive oxygen species scavenging activities of peanut skins extract. Food Chem. 104:242-250.
    • (2007) Food Chem. , vol.104 , pp. 242-250
    • Wang, J.1    Yuan, X.2    Jin, Z.3    Tian, Y.4    Song, H.5
  • 28
    • 77955987835 scopus 로고    scopus 로고
    • Potential of peanut skin phenolic extract as antioxidative and antibacterial agent in cooked and raw ground beef
    • Yu, J., M. Ahmedna, and I. Goktepe. 2010. Potential of peanut skin phenolic extract as antioxidative and antibacterial agent in cooked and raw ground beef. Int. J. Food Sci. Tech. 45: 1337-1344.
    • (2010) Int. J. Food Sci. Tech. , vol.45 , pp. 1337-1344
    • Yu, J.1    Ahmedna, M.2    Goktepe, I.3
  • 29
    • 33645828667 scopus 로고    scopus 로고
    • Peanut skin procyanidins: Composition and antioxidant activities as affected by processing
    • Yu, J., M. Ahmedna, I. Goktepe, and J. Dai. 2006. Peanut skin procyanidins: Composition and antioxidant activities as affected by processing. J. Food Comps. Anal. 19:364-371.
    • (2006) J. Food Comps. Anal. , vol.19 , pp. 364-371
    • Yu, J.1    Ahmedna, M.2    Goktepe, I.3    Dai, J.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.