Antioxidant Efficacy of Litchi (Litchi chinensis Sonn.) Pericarp Extract in Sheep Meat Nuggets

In the present study, the efficacy of litchi fruit pericarp (LFP) extract (0.5%, 1.0% and 1.5% concentration) in retarding lipid oxidation of cooked sheep meat nuggets was evaluated and compared to butylated hydroxyl toluene (BHT, 100 ppm). The total phenolic content and antioxidant potential of LFP...

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Detalles Bibliográficos
Autores principales: Das, Arun K., Rajkumar, Vincent, Nanda, Pramod K., Chauhan, Pranav, Pradhan, Soubhagya R., Biswas, Subhasish
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4931537/
https://www.ncbi.nlm.nih.gov/pubmed/27213457
http://dx.doi.org/10.3390/antiox5020016

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4931537/
https://www.ncbi.nlm.nih.gov/pubmed/27213457
http://dx.doi.org/10.3390/antiox5020016

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