scholarly journals The Antioxidant Capacity of Rosemary and Green Tea Extracts to Replace the Carcinogenic Antioxidant (BHA) in Chicken Burgers

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
Manoela A. Pires ◽  
Paulo E. S. Munekata ◽  
Nilda D. M. Villanueva ◽  
Fernando G. Tonin ◽  
Juliana C. Baldin ◽  
...  
Keyword(s):  
Green Tea ◽  
Physicochemical Parameters ◽  
Frozen Storage ◽  
Storage Period ◽  
Natural Antioxidants ◽  
Green Tea Extract ◽  
Rosemary Extract ◽  
Sensory Acceptance ◽  
Plastic Bags ◽  
Tea Extract

The present study aimed to evaluate the effect of natural extracts (rosemary and green tea extracts) in frozen storage of chicken burgers. Chicken burger treatments were prepared as follows: control (CON), 20 mg BHA/kg (BHA20), 10 mg green tea extract/kg (GT10), 38 mg green tea extract/kg (GT38), 18.6 mg rosemary extract/kg (RO18), and 480 mg rosemary extract/kg (RO480). Analysis of physicochemical parameters, color, TBAR index, and sensory acceptance were performed at 0, 30, 60, and 120 days of storage at −18°C in burgers packaged in LDPE plastic bags. The addition of natural antioxidants did not affect (p>0.05) the color and physicochemical parameters of the chicken burgers. After 120 days at −18°C, the RO480 sample showed a TBAR index similar (p>0.05) to BHA20 (0.423 and 0.369 mg, resp.). Sensory acceptance did not differ (p>0.05) among the treatments throughout the storage period (p>0.05).

scholarly journals Green Tea Extract Suppresses the Age-Related Increase in Collagen Crosslinking and Fluorescent Products in C57BL/6 Mice

2003 ◽  
Vol 73 (6) ◽  
pp. 453-460 ◽  
Author(s):  
Rutter ◽  
Sell ◽  
Fraser ◽  
Obrenovich ◽  
Zito ◽  
...  
Keyword(s):  
Vitamin C ◽  
Green Tea ◽  
Natural Antioxidants ◽  
Green Tea Extract ◽  
Carbonyl Stress ◽  
Collagen Crosslinking ◽  
Antioxidant Mechanism ◽  
Age Related ◽  
Fluorescent Products ◽  
Tea Extract

Collagen crosslinking during aging in part results from Maillard reaction endproducts of glucose and oxoaldehydes. Because of the tight link between oxidative and carbonyl stress, we hypothesized that natural antioxidants and 'nutriceuticals' could block collagen aging in C57BL/6 mice. Six groups of young and adult mice received vitamin C, vitamin E, vitamin C&E, blueberry, green tea extract (GTE), or no treatment for a period of 14 weeks. Body weights and collagen glycation were unaltered by the treatment. However, GTE or vitamin C&E combined blocked tendon crosslinking at 10 months of age (p < 0.05, adult group). GTE also blocked fluorescent products at 385 and 440 nm (p = 0.052 and < 0.05, respectively) and tended to decrease skin pentosidine levels. These results suggest that green tea is able to delay collagen aging by an antioxidant mechanism that is in part duplicated by the combination of vitamin C and E.

scholarly journals Effect of Antioxidants on the Colour Stability of Fermented Sausage “Sucuk” Type

2014 ◽  
Vol 9 (1-2) ◽  
Author(s):  
Danica Savanović ◽  
Slavica Grujić ◽  
Radoslav Grujić ◽  
Jovo Savanović
Keyword(s):  
Green Tea ◽  
Cross Section ◽  
Control Sample ◽  
Green Tea Extract ◽  
Rosemary Extract ◽  
Colour Stability ◽  
Fermented Sausage ◽  
Colour Changes ◽  
The Cross ◽  
Tea Extract

Abstract: Purpose - The aim of this study was to investigate effect of some antioxidants on the cross section color stability of dry-fermented beef sausage “sucuk” type, during 120 minute exposure of sausage slices to air, at the temperature of 20°C and 4°C. Design/methodology/approach - Samples were produced in industrial conditions, seven experimental model samples with selected antioxidants added separately to each (sodium ascorbate, rosemary extract, green tea extract, ascorbic acid, ascorbyl palmitate, tocopherols and butylatedhydroxyanisole) and control sample, without antioxidants. Colour parameters, expressed as CIE L*, a* and b* values, total colour difference (∆E), the kinetics of colour change, chemical composition and pH value were determined. Findings - The cross section colour of all samples significantly changed (p<0.05), due to exposition of sausage cuts to air, but significantly smaller changes in colour (p<0.05) were observed in the samples kept at lower temperature. Dry-fermented beef sausage “sucuk” type, produced with selected antioxidants, can be sliced 120 minutes before serving and stored at the temperature of 4°C, and cross section colour changes are unrecognisable, but at the temperature of 20ºC colour changes are significantly greater. Addition of natural antioxidant, rosemary extract and green tea extract, have a positive effect on colour stability of tested sausage “sucuk” type. Originality/value - This paper provides information on colour changes during exposition of dry sausage cuts to air and the findings may be interesting for entrepreneurs whose activity is connected with serving these products in restaurants, catering services or the households.

Green Tea Extract Exposure Pattern Differenzially Affects Acetaminophen-Induced Hepatotoxicity

Planta Medica ◽  
2011 ◽  
Vol 77 (05) ◽  
Author(s):  
A Ali ◽  
X Yang ◽  
Q Shi ◽  
J Greenhaw ◽  
WF Salminen
Keyword(s):  
Green Tea ◽  
Green Tea Extract ◽  
Exposure Pattern ◽  
Tea Extract
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