Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)

Considering the extensive use of hot peppers and spicy sauces in the Mexican cuisine, in the present paper, three widely consumed Mexican condiments (mole sauce, achiote, and pasilla hot pepper) were analyzed for their total phenols, flavonoids and proanthocyanidins, antioxidant activity, and protec...

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Hlavní autoři: Emilio Alvarez-Parrilla, Gilberto Mercado-Mercado, Laura Alejandra De La Rosa, José Alberto López Díaz, Abraham Wall-Medrano, Gustavo Adolfo González-Aguilar
Médium: Artigo
Jazyk:Inglês
Vydáno: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014-06-01
Edice:Food Science and Technology
Témata:
hot pepper
Bixa orellana L.
phenolic compounds
flavonoids
proanthocyanidins
TBARS
On-line přístup:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200023&lng=en&tlng=en
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