Determination of carnosine, anserine, homocarnosine, pentosidine and thiobarbituric acid reactive substances contents in meat from different animal species.

Abstract:

:The aim of this research was to determine the content of the histidinic antioxidants, advanced glycation end products (pentosidine) and thiobarbituric acid reactive substance (TBARS) in the meat from different animal species. Carnosine, anserine, homocarnosine and pentosidine were quantified by HPLC/MS, while TBARS was determined by photometric measurements. The total CRCs (carnosine+anserine+homocarnosine) content was in the increasing order: beef

journal_name

Food Chem

journal_title

Food chemistry

authors

Peiretti PG,Medana C,Visentin S,Giancotti V,Zunino V,Meineri G

doi

10.1016/j.foodchem.2010.12.036

subject

Has Abstract

pub_date

2011-06-15 00:00:00

pages

1939-47

issue

4

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(10)01645-6

journal_volume

126

pub_type

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