Antioxidant activity in meat treated with oregano and sage essential oils

dc.contributor.author	Fasseas, MK	en
dc.contributor.author	Mountzouris, KC	en
dc.contributor.author	Tarantilis, PA	en
dc.contributor.author	Polissiou, M	en
dc.contributor.author	Zervas, G	en
dc.date.accessioned	2014-06-06T06:48:21Z
dc.date.available	2014-06-06T06:48:21Z
dc.date.issued	2008	en
dc.identifier.issn	03088146	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.foodchem.2007.07.060	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4100
dc.subject	Antioxidant	en
dc.subject	Crocin	en
dc.subject	DPPH	en
dc.subject	Essential oil	en
dc.subject	Oregano	en
dc.subject	Sage	en
dc.subject	TBA	en
dc.subject.other	essential oil	en
dc.subject.other	thiobarbituric acid	en
dc.subject.other	antioxidant activity	en
dc.subject.other	article	en
dc.subject.other	chemical composition	en
dc.subject.other	meat	en
dc.subject.other	oregano	en
dc.subject.other	oxidation	en
dc.subject.other	storage	en
dc.subject.other	Bovinae	en
dc.subject.other	Origanum	en
dc.subject.other	Sus	en
dc.title	Antioxidant activity in meat treated with oregano and sage essential oils	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.foodchem.2007.07.060	en
heal.publicationDate	2008	en
heal.abstract	The antioxidant activity of meat treated (homogenized) with oregano and sage essential oils, during meat storage, was determined using the following assays: a thiobarbituric acid (TBA) assay, a diphenylpicrylhydrazyl (DPPH) assay and a crocin assay. Porcine and bovine ground meat samples were divided into three experimental treatments, namely: control (no antioxidant), oregano (oregano essential oil 3% w/w) and sage (sage essential oil 3% w/w). Subsequently, the samples from each treatment were stored at 4 °C, in the raw and cooked (at 85 °C for 30 min) state, and the antioxidant activity was determined after 1, 4, 8 and 12 days of storage. The results showed that the essential oil treatments significantly reduced the oxidation, while the heat treatment and storage time significantly affected the antioxidant activity of the meat. The role of antioxidants appeared to be much more important in cooked meat than raw and the meat proteins greatly affected the antioxidant activity. © 2007 Elsevier Ltd. All rights reserved.	en
heal.journalName	Food Chemistry	en
dc.identifier.issue	3	en
dc.identifier.volume	106	en
dc.identifier.doi	10.1016/j.foodchem.2007.07.060	en
dc.identifier.spage	1188	en
dc.identifier.epage	1194	en