Journal
FOOD CHEMISTRY
Volume 93, Issue 1, Pages 17-23Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2004.08.038
Keywords
antioxidant activity; protein and lipid oxidation; rosemary; quercetin
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The antioxidant activity of quercetin and rosemary extracts were studied in minced fish and after subsequent treatments to form gels. It was deduced from FRAP (reducing capacity) and DPPH (antiradical scavenging) results that both extracts showed antioxidant capacity after processing. The rosemary extract was more effective at protecting from lipid oxidation; whereas protein oxidation was prevented by both antioxidants, although quercetin was the most efficient antioxidant in those batches subjected to thermal treatment for gel formation (conventional and microwave). (c) 2004 Elsevier Ltd. All rights reserved.
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