Phytochemical Constituents and Antioxidant Activity of <i>Oudneya Africana</i> L. Leaves Extracts: Evaluation Effects on Fatty Acids and Proteins Oxidation of Beef Burger during Refrigerated Storage

Phytochemical Constituents and Antioxidant Activity of <i>Oudneya Africana</i> L. Leaves Extracts: Evaluation Effects on Fatty Acids and Proteins Oxidation of Beef Burger during Refrigerated Storage

Five <i>Oudneya Africana</i> (OA) leaves extracts were screened for their total phenolic (TPC), total flavonoid (TFC), condensed tannins (CTC) content, as well as their antioxidant capacity. The highest amount of TPC (661.66 &#177; 0.08 mg GAE/g), TFC (344.68 &#177; 0.44 mg QE/g)...

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Bibliographic Details
Main Authors: Hafedh Hajlaoui, Soumaya Arraouadi, Hedi Mighri, Mouna Chaaibia, Néji Gharsallah, Gaspar Ros, Gema Nieto, Adel Kadri
Format: Article
Language:English
Published: MDPI AG 2019-10-01
Series:Antioxidants
Subjects:
<i>oudneya africana</i>
antioxidant activity
hplc-ms phenolic analysis
beef burgers
tbars
protein thiols groups
sensory analysis
Online Access:https://www.mdpi.com/2076-3921/8/10/442

Internet

https://www.mdpi.com/2076-3921/8/10/442

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