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Dadun > Depósito Académico > Facultad de Farmacia > Departamento de Ciencias de la Alimentación, Fisiología y Toxicología > DA - Farmacia - CAFT - Artículos de revista >

Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA.
Authors: Garcia-Iñiguez-de-Ciriano, M. (Mikel)
Garcia-Herreros, C. (Cecilia)
Larequi, E. (Eduardo)
Valencia, I. (Idoia)
Ansorena, D. (Diana)
Astiasaran, I. (Iciar)
Keywords: Omega-3 PUFA
Lipid oxidation
Linseed oil
COPs
Volatile compounds
Borage leaves
Issue Date: 2009
Publisher: Elsevier
Publisher version: http://dx.doi.org/10.1016/j.meatsci.2009.05.009
ISSN: 0309-1740
Citation: Ciriano MGd, García-Herreros C, Larequi E, Valencia I, Ansorena D, Astiasarán I. Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA. Meat Sci 2009 10;83(2):271-277
Abstract
An evaluation of the capacity of a lyophilized water extract of borage leaves to delay the lipid oxidation process in dry fermented sausages enriched with ω-3 PUFAs has been performed. Lyophilized extract (340ppm) showed an antioxidant capacity equivalent to 200ppm of a butylhydroxyanisol (BHA) and butylhydroxytoluene (BHT) mixture. Two batches of dry fermented sausages enriched in ω-3 PUFA were developed. One of them was supplemented with a synthetic antioxidants mixture (200ppm of BHA+BHT) and the other one with natural antioxidants (340ppm of lyophilized water extract of borage leaves). Furthermore, a traditional formulation of this type of dry fermented sausage (Control), was also manufactured. The natural extract gave rise to lower amount of volatile compounds (including hexanal), than the mixture of synthetic antioxidants (2202 and 2713ng dodecane/g dry matter, respectively). TBARS and Cholesterol Oxidation Products (COPs) did not show significant differences between products with different antioxidants. The sensorial analysis showed that lyophilized water extracts of borage leaves did not affect the sensorial properties of the products. From the economical and safety standpoints, the use of a by-product (borage leaves) and water as extracting solvent are valuable alternatives for obtaining natural antioxidants to be added to dry fermented sausages enriched in ω-3 PUFA
Permanent link: http://hdl.handle.net/10171/22989
Appears in Collections:DA - Farmacia - CAFT - Artículos de revista

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