Beef burger patties incorporated with Boletus edulis extracts: Lipid peroxidation inhibition effects

The objective of this study was to analyse the lipid peroxidation inhibition in beef burgers after incorporation of Boletus edulis extracts at different concentrations. Beef burger samples were stored for 8 days, and chemical and nutritional parameters, including the free fatty acid profile, were ev...

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Bibliographic Details
Published in:European journal of lipid science and technology 2011-06, Vol.113 (6), p.737-743
Main Authors: Barros, Lillian, Barreira, João C. M., Grangeia, Cátia, Batista, Cátia, Cadavez, Vasco A. P., Ferreira, Isabel C. F. R.
Format: Article
Language:English
Subjects:
antioxidant effects
beef burgers
Biological and medical sciences
Boletus edulis
Fat industries
fatty acids
Food industries
Fundamental and applied biological sciences. Psychology
lipid peroxidation
Meat and meat product industries
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Summary:The objective of this study was to analyse the lipid peroxidation inhibition in beef burgers after incorporation of Boletus edulis extracts at different concentrations. Beef burger samples were stored for 8 days, and chemical and nutritional parameters, including the free fatty acid profile, were evaluated. Furthermore, the inhibition of thiobarbituric acid reactive substances (TBARS) formation, free radical scavenging activity and reducing power were determined. Polyunsaturated fatty acids, mainly arachidonic (C20:4n6) and cis‐5,8,11,14,17‐eicosapentaenoic (C20:5n3) acids were protected in the presence of mushroom extract. The antioxidant potential increased in beef burgers supplemented with mushroom extract, giving higher radical scavenging properties, reducing power and TBARS inhibition capacity. These findings indicated that beef burger patties were protected from lipid peroxidation in the presence of mushroom extract.
ISSN:1438-7697
1438-9312
DOI:10.1002/ejlt.201000478