ArticleFood science & nutrition2025
In Vitro Antioxidant Potential of Various Plant Extracts and Application of the Extracts With the Highest Antioxidant Activity in Ground Beef for Enhancing the Quality and Shelf Life.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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.
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1 citing paper in PubMed.
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Plant extracts have gained attention in the meat industry for their potential to improve quality and safety. Limited information is available on the antioxidant potential of purslane (P), arugula (AR), cress (CR), capers (CA), and linseed (L) extracts for application in the meat industry. This study aimed to assess the in vitro antioxidant activity of P, AR, CR, CA, and L extracts, then select those with the highest antioxidant activity (P and CA) and evaluate their influence on lipid oxidation, physico-chemical, and microbiological features in cooked ground beef. The highest and lowest (
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