Enhancing the Antioxidant Capacity and Oxidative Stability of Cooked Sausages Through <i>Portulaca oleracea</i> (Purslane) Supplementation: A Natural Alternative to Synthetic Additives

Enhancing the Antioxidant Capacity and Oxidative Stability of Cooked Sausages Through <i>Portulaca oleracea</i> (Purslane) Supplementation: A Natural Alternative to Synthetic Additives

This study investigated <i>Portulaca oleracea</i> (purslane) as a potential antioxidant supplement in cooked sausages, focusing on its effects on lipid oxidation, fatty acid composition, and antioxidant activity. The fatty acid profile of the sausages enriched with 1.2% purslane powder r...

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Main Authors: Kadyrzhan Makangali, Tamara Tultabayeva, Galia Zamaratskaia, Gulnazym Ospankulova, Gulzhan Tokysheva, Sholpan Abzhanova, Gulmira Zhakupova, Ademi Ergalikyzy
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Applied Sciences
Subjects:
purslane
sausages
lipid oxidation
fatty acid composition
thiobarbituric acid
ferric-reducing antioxidant power
Online Access:https://www.mdpi.com/2076-3417/14/21/9986
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