Evaluation of antioxidative properties of Geranium macrorrhizum and Potentilla fruticosa extracts in Dutch style fermented sausages.

G. Miliauskas; E. Mulder; J.P.H. Linssen; J.H. Houben; T.A. van. Beek; P.R. Venskutonis

Evaluation of antioxidative properties of Geranium macrorrhizum and Potentilla fruticosa extracts in Dutch style fermented sausages.

G. Miliauskas, E. Mulder, J.P.H. Linssen, J.H. Houben, T.A. van. Beek, P.R. Venskutonis

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Abstract

Antioxidative properties of Geranium macrorrhizum, Potentilla fruticosa and Rosmarinus officinalis (as a reference) extracts were evaluated in Dutch style fermented sausages. Extracts were incorporated into sausages during preparation. The sausages were subsequently fermented, tested and compared to a standard spices mix, traditionally used for the production of such sausages. Formation of the primary oxidation products – peroxides, and secondary – TBARS and hexanal was monitored. The polar extracts from Potentilla showed some antioxidant activity, especially in combination with ascorbate, however the activity was low compared to the standard spices mix. Polar extracts from Geranium showed only negligible antioxidant activity.

Original language	Undefined/Unknown
Pages (from-to)	703-708
Number of pages	6
Journal	Meat Science
Volume	77
Issue number	4
Publication status	Published - 2008

Cite this

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title = "Evaluation of antioxidative properties of Geranium macrorrhizum and Potentilla fruticosa extracts in Dutch style fermented sausages.",

abstract = "Antioxidative properties of Geranium macrorrhizum, Potentilla fruticosa and Rosmarinus officinalis (as a reference) extracts were evaluated in Dutch style fermented sausages. Extracts were incorporated into sausages during preparation. The sausages were subsequently fermented, tested and compared to a standard spices mix, traditionally used for the production of such sausages. Formation of the primary oxidation products – peroxides, and secondary – TBARS and hexanal was monitored. The polar extracts from Potentilla showed some antioxidant activity, especially in combination with ascorbate, however the activity was low compared to the standard spices mix. Polar extracts from Geranium showed only negligible antioxidant activity.",

author = "G. Miliauskas and E. Mulder and J.P.H. Linssen and J.H. Houben and {van. Beek}, T.A. and P.R. Venskutonis",

year = "2008",

language = "Undefined/Unknown",

volume = "77",

pages = "703--708",

journal = "Meat Science",

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TY - JOUR

T1 - Evaluation of antioxidative properties of Geranium macrorrhizum and Potentilla fruticosa extracts in Dutch style fermented sausages.

AU - Miliauskas, G.

AU - Mulder, E.

AU - Linssen, J.P.H.

AU - Houben, J.H.

AU - van. Beek, T.A.

AU - Venskutonis, P.R.

PY - 2008

Y1 - 2008

N2 - Antioxidative properties of Geranium macrorrhizum, Potentilla fruticosa and Rosmarinus officinalis (as a reference) extracts were evaluated in Dutch style fermented sausages. Extracts were incorporated into sausages during preparation. The sausages were subsequently fermented, tested and compared to a standard spices mix, traditionally used for the production of such sausages. Formation of the primary oxidation products – peroxides, and secondary – TBARS and hexanal was monitored. The polar extracts from Potentilla showed some antioxidant activity, especially in combination with ascorbate, however the activity was low compared to the standard spices mix. Polar extracts from Geranium showed only negligible antioxidant activity.

AB - Antioxidative properties of Geranium macrorrhizum, Potentilla fruticosa and Rosmarinus officinalis (as a reference) extracts were evaluated in Dutch style fermented sausages. Extracts were incorporated into sausages during preparation. The sausages were subsequently fermented, tested and compared to a standard spices mix, traditionally used for the production of such sausages. Formation of the primary oxidation products – peroxides, and secondary – TBARS and hexanal was monitored. The polar extracts from Potentilla showed some antioxidant activity, especially in combination with ascorbate, however the activity was low compared to the standard spices mix. Polar extracts from Geranium showed only negligible antioxidant activity.

M3 - Article

SN - 0309-1740

VL - 77

SP - 703

EP - 708

JO - Meat Science

JF - Meat Science

IS - 4

ER -