ArticleAntioxidants (Basel, Switzerland)2019
Green Alternatives to Synthetic Antioxidants, Antimicrobials, Nitrates, and Nitrites in Clean Label Spanish Chorizo.
Article in Antioxidants (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
28 citing papers in PubMed.
- Effect of Using Swiss Chard Powder as Alternative Curing Agent in Sucuk Production on the Growth ofFoods (Basel, Switzerland) · 2026Article
- Brazilian Consumer Attitude Towards the Concept of Meat Products with Claims of Naturalness, Healthiness and Sustainability.Foods (Basel, Switzerland) · 2026Article
- Bioactive Nanoemulsions for Enhancing Sausage and Meat Patty Shelf-Life.Foods (Basel, Switzerland) · 2026Review
- The Natural Disinfectant Role of Essential Oils in Improving Radical Scavenging Activity and Total Phenolic Compounds in Fresh Vegetables.Antioxidants (Basel, Switzerland) · 2025Article
- Incorporation of Edible Plant Extracts as Natural Food Preservatives: Green Extraction Methods, Antibacterial Mechanisms and Applications.Foods (Basel, Switzerland) · 2025Review
- The Effect of Swiss Chard Powder as a Curing Agent on Volatile Compound Profile and Other Qualitative Properties of Heat-Treated Sucuk.Foods (Basel, Switzerland) · 2025Article
- Clean-Label Strategies for the Replacement of Nitrite, Ascorbate, and Phosphate in Meat Products: A Review.Foods (Basel, Switzerland) · 2025Review
- Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched withFoods (Basel, Switzerland) · 2023Article
- Bioactive Compounds from Leaf Vegetables as Preservatives.Foods (Basel, Switzerland) · 2023Review
- Antibacterial Activity ofLife (Basel, Switzerland) · 2022Article
- Internalization of Salmonella in Leafy Greens and Impact on Acid Tolerance.Applied and environmental microbiology · 2022Article
- Nitrate Is Nitrate: The Status Quo of Using Nitrate through Vegetable Extracts in Meat Products.Foods (Basel, Switzerland) · 2021Review
- Impact of Processing Approach and Storage Time on Bioactive and Biological Properties of Rocket, Spinach and Watercress Byproducts.Foods (Basel, Switzerland) · 2021Article
- Behaviour ofMicroorganisms · 2021Article
- Natural Antioxidants from Endemic Leaves in the Elaboration of Processed Meat Products: Current Status.Antioxidants (Basel, Switzerland) · 2021Review
- Behavior ofMicroorganisms · 2021Article
- Fruit and Agro-Industrial Waste Extracts as Potential Antimicrobials in Meat Products: A Brief Review.Foods (Basel, Switzerland) · 2021Review
- Ca and Mg Concentrations in Spices and Growth of Commonly Sporulated and Non-Sporulated Food-Borne Microorganisms According to Marketing Systems.Foods (Basel, Switzerland) · 2021Article
- Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing.Food science of animal resources · 2021Review
- Health Benefits of Uses and Applications ofPlants (Basel, Switzerland) · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Natural extracts obtained from fruit and vegetable processing are important sources of phenolic compounds and nitrates, with excellent antioxidant and antimicrobial properties. The aim of this study was to characterize and determine the antioxidant and antimicrobial capacity of several natural extracts (citric (Ct), acerola (Ac), rosemary (R), paprika, garlic, oregano, beet (B), lettuce (L), arugula (A), spinach (S), chard (Ch), celery (Ce), and watercress (W)), both in vitro and applied to a cured meat product (chorizo). For that, the volatile compounds by GC-MS and microbial growth were determined. The total phenolic and nitrate contents were measured and related with their antioxidant capacity (measured by DPPH, ABTS, FRAP, and ORAC methods) and antimicrobial capacity against
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.