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@ARTICLE{Arajo:178200,
      author       = {L. R. S. Araújo and P. H. Watanabe and D. R. Fernandes and
                      M. C. A. Mello and I. R. D. O. Maia and Ê. C. D. Silva and
                      R. Owen$^*$ and G. A. J. D. Nascimento and M. T. S. Trevisan
                      and E. R. Freitas},
      title        = {{E}thanol extracts of mango seeds added to the diet of pigs
                      increases antioxidant capacity of processed pork.},
      journal      = {Anais da Academia Brasileira de Ciências},
      volume       = {93},
      number       = {suppl 4},
      issn         = {0001-3765},
      address      = {Rio de Janeiro},
      reportid     = {DKFZ-2021-03198},
      pages        = {e20210406},
      year         = {2021},
      abstract     = {Synthetic 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.},
      keywords     = {Animals / Antioxidants / Diet / Ethanol / Mangifera /
                      Oxidation-Reduction / Plant Extracts: pharmacology / Pork
                      Meat / Red Meat / Seeds / Swine / Antioxidants (NLM
                      Chemicals) / Plant Extracts (NLM Chemicals) / Ethanol (NLM
                      Chemicals)},
      cin          = {C120},
      ddc          = {000},
      cid          = {I:(DE-He78)C120-20160331},
      pnm          = {313 - Krebsrisikofaktoren und Prävention (POF4-313)},
      pid          = {G:(DE-HGF)POF4-313},
      typ          = {PUB:(DE-HGF)16},
      pubmed       = {pmid:34878049},
      doi          = {10.1590/0001-3765202120210406},
      url          = {https://inrepo02.dkfz.de/record/178200},
}