Abstract
The aim of this work was to establish the antioxidant capacity evolution in a model system of Frankfurter type sausages with added cherry extract through the Folin Ciocalteu, pH differential, FRAP, ABTS, and DPPH methods. Therefore, the total phenol and total anthocyanin contents, the reducing power, and the radical scavenger activity were monitored during a two-month period of storage time in refrigerated conditions (4 ± 1°C). A factorial experimental design was applied with two factors (cherry extract and storage time), and comparative evaluations were made with respect to a product similarly formulated and elaborated without cherry extract but with added sodium ascorbate (0.05%). Results showed no significant difference (p > 0.05) with respect to the total anthocyanin content for any sausage with added cherry extract; while total phenols, reducing capacity and radical captive activity were significantly higher (p < 0.05) in sausages with cherry extract (for the three doses) than in the case of the sausages with no added cherry extract. Moreover, storage time was significant for all cases, because there was a decrease in all the studied variables related to it.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
