Total antioxidant capacity of meat and meat products consumed in a reference ‘Spanish standard diet’
Version of Record online: 2 JUN 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 12, pages 2610–2618, December 2014
How to Cite
Martínez, J., Nieto, G. and Ros, G. (2014), Total antioxidant capacity of meat and meat products consumed in a reference ‘Spanish standard diet’. International Journal of Food Science & Technology, 49: 2610–2618. doi: 10.1111/ijfs.12577
- Issue online: 30 OCT 2014
- Version of Record online: 2 JUN 2014
- Manuscript Accepted: 13 APR 2014
- Manuscript Received: 22 JAN 2014
Figure S1. Influence of heat treatment on the antioxidant capacity of meat. Bars with different letters (a, b) or (*) are significantly different (*P < 0.05, ***P < 0.001).
Figure S2. Antioxidant capacity of meat products (μmol Trolox Equivalents per 100 g of fresh weight. Bars with different letters are significantly different.
Figure S3. Effects of cooking on the hydrophilic H-ORACFL of sardine and hake fish (μmol Trolox Equivalents per 100 g of fresh weight).Bars with different letters are significantly different.
Table S1. Total antioxidant capacity vegetable products and milk.
Table S2. Total antioxidant capacity of a balanced diet (hydrophilic: H-ORAC; and lipophilic: L-ORAC).
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