Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA.

@article{Ciriano2009UseON,
  title={Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA.},
  author={Mikel Garc{\'i}a-I{\~n}iguez de Ciriano and Cecilia Garc{\'i}a-Herreros and Eduardo Larequi and Idoia Valencia and Diana Ansorena and Iciar Astiasar{\'a}n},
  journal={Meat science},
  year={2009},
  volume={83 2},
  pages={271-7}
}
An evaluation of the capacity of a lyophilized water extract of borage leaves to delay the lipid oxidation process in dry fermented sausages enriched with ω-3 PUFAs has been performed. Lyophilized extract (340ppm) showed an antioxidant capacity equivalent to 200ppm of a butylhydroxyanisol (BHA) and butylhydroxytoluene (BHT) mixture. Two batches of dry fermented sausages enriched in ω-3 PUFA were developed. One of them was supplemented with a synthetic antioxidants mixture (200ppm of BHA+BHT… CONTINUE READING