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

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

doi:10.1016/j.meatsci.2007.05.026

Evaluation of antioxidative properties of Geranium macrorrhizum and Potentilla fructiosa 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	English
Pages (from-to)	703-708
Journal	Meat Science
Volume	77
Issue number	4
DOIs	https://doi.org/10.1016/j.meatsci.2007.05.026
Publication status	Published - 2007

Keywords

plant-extracts
emulsions
spices
oils

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10.1016/j.meatsci.2007.05.026

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title = "Evaluation of antioxidative properties of Geranium macrorrhizum and Potentilla fructiosa 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.",

keywords = "plant-extracts, emulsions, spices, oils",

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 = "2007",

doi = "10.1016/j.meatsci.2007.05.026",

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T1 - Evaluation of antioxidative properties of Geranium macrorrhizum and Potentilla fructiosa 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 - 2007

Y1 - 2007

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.

KW - plant-extracts

KW - emulsions

KW - spices

KW - oils

U2 - 10.1016/j.meatsci.2007.05.026

DO - 10.1016/j.meatsci.2007.05.026

M3 - Article

SN - 0309-1740

VL - 77

SP - 703

EP - 708

JO - Meat Science

JF - Meat Science

IS - 4

ER -

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

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Keywords

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