Abstract
The effects of onion quercetin were evaluated in relation to the storage stability of cooked dark chicken meat in retarding post-cooking oxidative changes.
Autooxidation was followed using the 2-thiobarbituric acid (TBA) test. Dried onion flesh at 1.6% (w/w), typical for common cooking, reduced (P <0.001) the TBA value in cooked chicken during refrigerated storage, when mixed before processing.
The NaCl did not act as a prooxidant. The antioxidant effect (by TBA) of onion mixed with chicken meat prior to processing was equivalent to that of its measured quercetin content, quantified by high-performance liquid chromatography.
Original language | English |
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Pages (from-to) | 978-981 |
Journal | Journal of Food Science |
Volume | 64 |
Issue number | 6 |
DOIs | |
Publication status | Published - Nov 1999 |
Keywords
- antioxidants
- quercetin
- TBARS