Comparative antioxidant effect of aqueous extracts of curry leaves, fenugreek leaves and butylated hydroxytoluene in raw chicken patties

Antioxidant properties and use of aqueous extracts of curry leaves (Murraya koenigii) and fenugreek leaves (Trigonella foenum-graecum) as source of natural antioxidant in raw chicken meat were evaluated. Four treatments viz., I. Control (meat +2% salt), II.BHT (meat +2% salt +0.1% BHT), III. CLE (me...

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Bibliographic Details
Main Authors: Devatkal, Suresh K., Thorat, Pramod R., Manjunatha, M., Anurag, Rahul K.
Format: Artigo
Language:Inglês
Published: Springer-Verlag 2011
Subjects:
Short Communication
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC3550821/
https://ncbi.nlm.nih.gov/pubmed/24293699
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0511-0
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