Stability of phenolic compounds in dry fermented sausages added with cocoa and grape seed extracts
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Author
Gratacós-Cubarsí, Marta
Sárraga, Carmen
Guàrdia, M. Dolors
Publication date
2014-01-04ISSN
0023-6438
Abstract
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 (“salchichón” 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 54e61%, gallic acid and galloylated
flavan-3-ols at 59e91%, oligomeric flavan-3-ols at 72e95% and glycosylated flavonols at 56e88% (in
cocoa treatment) and 82e94% (in GSE treatment) of the contents that were added to the meat batter. All
phenolic compounds levels did not decrease further significantly after ageing until the end of shelf life.
Sensory analyses showed no important differences between control and cocoa added products, while
grape seed addition gave these products abnormal sensory profiles. The 0.5% (w/w) addition of vegetal
extracts was suitable to enrich dry fermented sausages with health-beneficial polyphenols.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
8
Publisher
Elsevier
Is part of
LWT - Food Science and Technology
Citation
Ribas-Agustí, Albert, Marta Gratacós-Cubarsí, Carmen Sárraga, M. Dolors Guàrdia, José-Antonio García-Regueiro, and Massimo Castellari. 2014. "Stability Of Phenolic Compounds In Dry Fermented Sausages Added With Cocoa And Grape Seed Extracts". LWT - Food Science And Technology 57 (1): 329-336. doi:10.1016/j.lwt.2013.12.046.
Grant agreement number
EC/FP6/36245/EU/Improving the quality of pork and pork products for the consumer: Development of an innovative, integrated, and sustainable food production chain of high quality pork products matching consumer demand/Q-PORKCHAINS
Program
Funcionalitat i Seguretat Alimentària
Qualitat i Tecnologia Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2802]
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/