title: Antioxidant activity of carnosic acid and rosmarinic acid in raw and cooked ground chicken patties.
abstract: BACKGROUND
  Carnosic acid (CA) and rosmarinic acid (RA) are potent antioxidants. The effectiveness of an antioxidant in a food system is dependent on a range of factors such as concentration, phenolic content, physical state of the substrate, processing and storage. However, the antioxidant activity of powder vs liquid and higher vs lower phenols is not clear in different matrices. In this study, OxiKan-WS4 (4.0% RA), OxiKan-S10 (10% CA) and OxiKan-R8 (8% CA) were investigated against lipid oxidation in raw and cooked ground chicken patties during refrigerated storage.
  
  
  RESULTS
  OxiKan-WS4 had the highest (P < 0.05) total phenolic content, whereas OxiKan-S10 and OxiKan-R8 exhibited higher DPPH radical-scavenging activity and reducing power relative to OxiKan-WS4. Lipid oxidation was minimized in meat with added extracts, as indicated by lower (P < 0.05) thiobarbituric acid-reactive substances, peroxide value and free fatty acid. Addition of natural antioxidant extracts at 10 mg equivalent total phenols per 100 g meat did not affect the sensory scores relative to non-treated controls.
  
  
  CONCLUSIONS
  This study demonstrates that the physical state (powder vs liquid) of CA or RA plays an important role in determining their antioxidant efficacy.
authors.affiliation: National Research Centre on Meat, Chengicherla, Hyderabad, Andhra Pradesh, 500092, India.
authors.forename: Naveena
authors.initials: N
authors.lastname: Basappa Maheswarappa
authors.forename: Vaithiyanathan
authors.initials: V
authors.lastname: Subbaiah
authors.forename: Muthukumar
authors.initials: M
authors.lastname: Muthupalani
authors.forename: Praveen Kumar
authors.initials: PK
authors.lastname: Yamagani
authors.forename: Kiran
authors.initials: K
authors.lastname: Mohan
authors.forename: Usha Rani
authors.initials: UR
authors.lastname: Keshapaga
authors.forename: Shaju
authors.initials: S
authors.lastname: Vaikkathukattil Asokan
authors.forename: Ramesh Chandran
authors.initials: RC
authors.lastname: Kalappurakkal
mesh_terms: D045784:Abietanes / Q000494:pharmacology*; D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D002645:Chickens; D002934:Cinnamates / Q000494:pharmacology*; D003296:Cooking; D053630:Depsides / Q000494:pharmacology*; D005227:Fatty Acids / Q000032:analysis; D005519:Food Preservation / Q000379:methods; D015227:Lipid Peroxidation / Q000187:drug effects; D008460:Meat / Q000032:analysis*; D010084:Oxidation-Reduction; D010636:Phenols / Q000494:pharmacology*; D010936:Plant Extracts / Q000494:pharmacology*; D027542:Rosmarinus / Q000737:chemistry; D027544:Salvia / Q000737:chemistry; D017392:Thiobarbituric Acid Reactive Substances / Q000378:metabolism; D000097123:Rosmarinic Acid
chemical_list: D045784:Abietanes; D000975:Antioxidants; D002934:Cinnamates; D053630:Depsides; D005227:Fatty Acids; D010636:Phenols; D010936:Plant Extracts; D017392:Thiobarbituric Acid Reactive Substances; D000097123:Rosmarinic Acid; C018381:salvin
keywords: antioxidants; carnosic acid; chicken; phenols; rosmarinic acid