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000178200 041__ $$aEnglish
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000178200 1001_ $$00000-0003-3325-4130$$aAraújo, Lina R S$$b0
000178200 245__ $$aEthanol extracts of mango seeds added to the diet of pigs increases antioxidant capacity of processed pork.
000178200 260__ $$aRio de Janeiro$$c2021
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000178200 520__ $$aSynthetic antioxidants (e.g.butylhydroxytoluene, BHT) are routinely used for to restrict oxidative processes of meat products, but they are implicated as harmful to the health of humans. Therefore natural alternatives, such as plant antioxidants, have been sought as replacements. Plant antioxidants when added to the diet can be incorporated into meat and reduce the need for the addition of synthetic antioxidants during processing. The objective of this study was to evaluate the effects of ethanol extracts of mango seeds (EEMS) in the diet of pigs on qualitative parameters and total antioxidant capacity of mortadella produced from these animals. Thirty-two pigs with an average 60 days of age were distributed among four treatments: control=no antioxidant; BHT=200ppm BHT; EEMS200=200ppm of EEMS and EEMS400=400ppm of EEMS. At 145 days of age the animals were slaughtered and loin was removed for the preparation of mortadella, which was analyzed during 90 days of storage at 4°C. A higher content of polyphenolic compounds and, total antioxidant capacity in mortadellas processed with meat of animals which consumed the EEMS400 ration after 60 and 90 days of storage was observed. EEMS polyphenolic antioxidants incorporated into pork through the diet results in an increase of total antioxidant capacity in the processed product.
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000178200 650_7 $$2NLM Chemicals$$aAntioxidants
000178200 650_7 $$2NLM Chemicals$$aPlant Extracts
000178200 650_7 $$03K9958V90M$$2NLM Chemicals$$aEthanol
000178200 650_2 $$2MeSH$$aAnimals
000178200 650_2 $$2MeSH$$aAntioxidants
000178200 650_2 $$2MeSH$$aDiet
000178200 650_2 $$2MeSH$$aEthanol
000178200 650_2 $$2MeSH$$aMangifera
000178200 650_2 $$2MeSH$$aOxidation-Reduction
000178200 650_2 $$2MeSH$$aPlant Extracts: pharmacology
000178200 650_2 $$2MeSH$$aPork Meat
000178200 650_2 $$2MeSH$$aRed Meat
000178200 650_2 $$2MeSH$$aSeeds
000178200 650_2 $$2MeSH$$aSwine
000178200 7001_ $$00000-0002-1010-2305$$aWatanabe, Pedro H$$b1
000178200 7001_ $$00000-0001-9801-8273$$aFernandes, Danilo R$$b2
000178200 7001_ $$00000-0001-7345-5995$$aMello, Marcelle C A$$b3
000178200 7001_ $$00000-0002-1960-2314$$aMaia, Irvila R DE O$$b4
000178200 7001_ $$00000-0002-6716-0792$$aSilva, Ênio C DA$$b5
000178200 7001_ $$0P:(DE-He78)43996fb100428b0d99e233c3261f7187$$aOwen, Robert$$b6
000178200 7001_ $$00000-0003-3360-5922$$aNascimento, Germano A J DO$$b7
000178200 7001_ $$00000-0003-1274-7497$$aTrevisan, Maria T S$$b8
000178200 7001_ $$00000-0001-7226-9517$$aFreitas, Ednardo R$$b9
000178200 773__ $$0PERI:(DE-600)2046885-4$$a10.1590/0001-3765202120210406$$gVol. 93, no. suppl 4, p. e20210406$$nsuppl 4$$pe20210406$$tAnais da Academia Brasileira de Ciências$$v93$$x0001-3765$$y2021
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