Measurement of antioxidant capacity of meat and meat products: Methods and applications
| dc.contributor.author | Echegaray, Noemí | |
| dc.contributor.author | Pateiro, Mirian | |
| dc.contributor.author | Munekata, Paulo E. S. | |
| dc.contributor.author | Lorenzo, José M. | |
| dc.contributor.author | Chabani, Zakariya | |
| dc.contributor.author | Farag, Mohamed A. | |
| dc.contributor.author | Domínguez, Rubén | |
| dc.date.accessioned | 2021-08-10T13:11:26Z | |
| dc.date.available | 2021-08-10T13:11:26Z | |
| dc.date.copyright | © 2021 | |
| dc.date.issued | 2021-07-01 | |
| dc.description.abstract | At present, a wide variety of analytical methods is available to measure antioxidant capacity. However, this great diversity is not reflected in the analysis of meat and meat products, as there are a limited number of studies on determining this parameter in this complex food matrix. Despite this, and due to the interest in antioxidants that prevent oxidation reactions, the identification of antioxidants in meat and meat products is of special importance to the meat industry. For this reason, this review compiled the main antioxidant capacity assays employed in meat and meat products, to date, describing their foundations, and showing both their advantages and limitations. This review also looked at the different applications of antioxidant properties in meat and meat products. In this sense, the suitability of using these methodologies has been demonstrated in different investigations. © 2021 by the authors.Licensee MDPI, Basel, Switzerland. | en_US |
| dc.description.sponsorship | CYTED Ciencia y Tecnología para el Desarrollo / 119RT0568 | en_US |
| dc.identifier.citation | Echegaray, N., Pateiro, M., Munekata, P. E. S., Lorenzo, J. M., Chabani, Z., Farag, M. A., & Domínguez, R. (2021). Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications. Molecules, 26(13), 3880. https://doi.org/10.3390/molecules26133880 | en_US |
| dc.identifier.issn | 14203049 | |
| dc.identifier.uri | https://doi.org/10.3390/molecules26133880 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.12519/419 | |
| dc.language.iso | en | en_US |
| dc.publisher | MDPI AG | en_US |
| dc.relation | Authors Affiliations : Echegaray, N., Centro Tecnológico de la Carne de Galicia, Rúa Galicia N 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, 32900, Spain; Pateiro, M., Centro Tecnológico de la Carne de Galicia, Rúa Galicia N 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, 32900, Spain; Munekata, P.E.S., Centro Tecnológico de la Carne de Galicia, Rúa Galicia N 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, 32900, Spain; Lorenzo, J.M., Centro Tecnológico de la Carne de Galicia, Rúa Galicia N 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, 32900, Spain, Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, 32004, Spain; Chabani, Z., International Business department, Management Faculty, Canadian University Dubai, Dubai, 117781, United Arab Emirates; Farag, M.A., Department of Biology, School of Sciences and Engineering, The American University in Cairo, New Cairo, 11835, Egypt, Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr El-Aini St, Cairo, 11562, Egypt; Domínguez, R., Centro Tecnológico de la Carne de Galicia, Rúa Galicia N 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, 32900, Spain | |
| dc.relation.ispartofseries | Molecules;Volume 26, Issue 13 | |
| dc.rights | Creative Commons Attribution License | |
| dc.rights.holder | Copyright : © 2021 by the authors.Licensee MDPI, Basel, Switzerland. | |
| dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
| dc.subject | ABTS | en_US |
| dc.subject | Antioxidant measurement methods | en_US |
| dc.subject | DPPH | en_US |
| dc.subject | FRAP | en_US |
| dc.subject | Free radicals | en_US |
| dc.subject | Meat industry | en_US |
| dc.subject | ORAC | en_US |
| dc.subject | Oxidation | en_US |
| dc.title | Measurement of antioxidant capacity of meat and meat products: Methods and applications | en_US |
| dc.type | Review | en_US |