Relationship between antioxidant status and oxidative stability in lamb meat reinforced with dietary rosemary diterpenes

Food Chemistry

Volumn 190, Issue , 2016, Pages 1056-1063

  Ortuño, Jordi ^a   Serrano, Rafael ^a   Jordán, María José ^b   Bañón, Sancho ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b Institute of Agricultural and Food Research and Development   (Spain)

Author keywords

Carnosol (PubChem CID: 442009); Chemical compounds studied in this article Carnosic acid (PubChem CID: 65126)

Indexed keywords

ASSAYS; CARBOXYLATION; CHEMICAL COMPOUNDS; MEATS; OXIDATION RESISTANCE; PROTECTIVE ATMOSPHERES;

ANTIOXIDANT STATUS; CARNOSIC ACID; FERRIC REDUCING ANTIOXIDANT POWER; FUNCTIONAL LEVELS; OXIDATIVE STABILITY; PUBCHEM; RADICAL SCAVENGING CAPACITIES; ROSEMARY EXTRACTS;

ANTIOXIDANTS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; CARNOSIC ACID; CARNOSOL; HEXANAL; MALONALDEHYDE; ANTIOXIDANT; DITERPENE; POLYPHENOL;

ANTIOXIDANT ACTIVITY; ARTICLE; ATMOSPHERE; CARBOXYLATION; COLOR; CONTROLLED STUDY; DIET SUPPLEMENTATION; DPPH RADICAL SCAVENGING ASSAY; LAMB MEAT; METABOLIC STABILITY; METABOLITE; MOLECULAR STABILITY; OXIDATION; ROSEMARY; ANALYSIS; ANIMAL; CHEMISTRY; MEAT; OXIDATION REDUCTION REACTION; ROSMARINUS; SHEEP;

OVIS ARIES; ROSMARINUS OFFICINALIS;

ANIMALS; ANTIOXIDANTS; DITERPENES; MEAT; OXIDATION-REDUCTION; POLYPHENOLS; ROSMARINUS; SHEEP;

EID: 84933056057     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.06.060     Document Type: Article

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