publication . Article . Other literature type . 2014

Stability of phenolic compounds in dry fermented sausages added with cocoa and grape seed extracts

Albert Ribas-Agustí; M. Gratacós-Cubarsí; Carmen Sárraga; M. Dolors Guàrdia; J.A. García-Regueiro; Massimo Castellari;
Open Access English
  • Published: 01 Jun 2014
  • Publisher: HAL CCSD
The level of eleven target phenolic compounds was evaluated in dry fermented sausages added with vegetable extracts. Grape seed (GSE1 and GSE2) and cocoa extracts, rich in phenolic compounds, were added in the formulation of dry fermented sausages (“salchichon” and “fuet”). Evolution of the major monomeric and oligomeric phenolic compounds of these extracts was evaluated during sausage shelf life by UHPLC-MS/MS. Kind of sausage did not affect significantly overall stability of the target compounds. At the end of the ageing process, catechin and epicatechin were at 54–61%, gallic acid and galloylated flavan-3-ols at 59–91%, oligomeric flavan-3-ols at 72–95% and g...
Persistent Identifiers
Medical Subject Headings: food and beverages
free text keywords: Dry fermented sausage, Flavonoid, Grape seed extract, phenolic compounds, Cocoa extract, [SDV]Life Sciences [q-bio], Cocoa extract;Dry fermented sausage;Flavonoid;Grape seed extract;phenolic compounds, vitis vinifera, composé phénolique, flavanoïde, évaluation sensorielle, santé humaine, biodisponibilité, Food Science, Shelf life, Chemistry, food.ingredient, food, Gallic acid, chemistry.chemical_compound, Polyphenol, chemistry.chemical_classification, Flavonols, Catechin
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