title: Evaluation of antioxidative properties of Geranium macrorrhizum and Potentilla fruticosa extracts in Dutch style fermented sausages.
abstract: Antioxidative properties of Geranium macrorrhizum, Potentilla fruticosa and Rosmarinus officinalis (as a reference) extracts were evaluated in Dutch style fermented sausages. Extracts were incorporated into sausages during preparation. The sausages were subsequently fermented, tested and compared to a standard spices mix, traditionally used for the production of such sausages. Formation of the primary oxidation products - peroxides, and secondary - TBARS and hexanal was monitored. The polar extracts from Potentilla showed some antioxidant activity, especially in combination with ascorbate, however the activity was low compared to the standard spices mix. Polar extracts from Geranium showed only negligible antioxidant activity.
authors: Laboratory of Organic Chemistry, Natural Products Chemistry Group, Wageningen University, Dreijenplein 8, NL-6703 HB Wageningen, The Netherlands; Department of Food Technology, Kaunas University of Technology, Radvilenu pl 19, LT-3028 Kaunas, Lithuania.
authors: G
authors: G
authors: Miliauskas
authors: E
authors: E
authors: Mulder
authors: J P H
authors: JP
authors: Linssen
authors: J H
authors: JH
authors: Houben
authors: T A
authors: TA
authors: van Beek
authors: P R
authors: PR
authors: Venskutonis