Lipid and protein oxidation in the internal part of Italian type salami containing basil essential oil (Ocimum basilicum L.)
Different concentrations of basil essential oil (Ocimum basilicum L.) (0.19; 0.38; 0.75; 1.87; 3.75 and 6.00 mg.g-1) were evaluated in relation to their antioxidant activity using the DPPH● radical methodology. From the IC50 obtained data, the concentrations of 0.19; 0.38; 0.75; 1.87; 3.75; 6.00 and...
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| Pubblicato in: | Ciência e Tecnologia de Alimentos |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2011
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| Soggetti: | |
| Accesso online: | https://www.redalyc.org/articulo.oa?id=395940105024 |
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