文章基本信息

标题：Onion waste as a rich source of antioxidants for meat products
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作者：Jan Bedrníček ; Ivana Laknerová ; Zuzana Linhartová 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2019
卷号：37
期号：4
页码：268-275
DOI：10.17221/68/2018-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：Onion skin is a waste produced in thousands of tons annually in the European Union. It is a rich natural source of flavonoids and its water extracts (as an environmentally friendly solvent) could be used as an antioxidant material for meat products. Therefore, antioxidant properties of onion skin water extracts (OSWEs) were tested on cooked pork patties. Pork patties were divided into five treatments: control (no antioxidant), 10 and 20% (w/w) of yellow OSWE, and 10 and 20% (w/w) of red OSWE. Antioxidant activity, total polyphenols, thiobarbituric acid reactive substances (TBARS), and sensory analysis were assessed. Patties with added antioxidants showed significantly ( P < 0.05) higher antioxidant activity and total polyphenol content. Samples with OSWEs, after 5-day storage (5°C), had significantly ( P < 0.05) lower TBARS values compared to control. Two main phenolic compounds were identified in OSWEs by liquid chromatography – mass spectrometry using electrospray ionisation in negative mode: quercetin ( m/z 301) and quercetin monoglucoside ( m/z 463). OSWEs demonstrated the potential to be used as a source of natural antioxidants with strong antioxidant activity in meat products.
关键词：antioxidant; LC/MS; onion skin; pork patties