**5. Conclusions**

**Antioxidant Application Concentration Results Refs.**

properties thereof.

product.

meat derivatives.

meat matrices.

meat.

oxidation.

A decreasing in the antioxidant activity of the extract added to the bread was observed due to the thermal process involved in its elaboration. However, the use of the extracts has allowed to enrich the bread in compounds with antioxidant activity. The results showed that the addition of appropriate amounts of the extract contributed to the development of favorable changes in the bread color without altering the sensory

The extract was used to control the oxidation of fats and oils present in cookies in such way that their shelf life could be prolonged. The extracts showed better results in comparison with those obtained using BHA, this perhaps due to its greater stability during the production process of the

The substitution did not affect the sensory quality of the product and managed to reduce the changes caused by meat deterioration, converting these plant extracts in a healthy alternative for the formulation of

The natural antioxidants used in the elaboration of meat products (pork, chicken, goat, and cow) manage to reduce lipids and proteins oxidation in different

The chicken was stored for 15 days at 4°C. As a control, the synthetic antioxidant BHT was used. It was demonstrated that the extracts of the studied spices showed a high effectiveness against

microbial growth and lipid oxidation, demonstrating their potential as natural antioxidants for raw chicken

The assay included the addition of the antioxidant to the oil and its heating at 180°C for 20 h. Time during which determinations of oxidative stability, total polar compounds, tocopherol content and fatty acid profile, were carried out. The addition of the extract increased the oxidative stability and resulted in a low formation of polar compounds and a high retention of tocopherols. In the treatment with rosemary extract, a high amount of polyunsaturated fatty acids was observed after 20 h. No synergies were observed between the rosemary extract and TBHQ in terms of preventing the oil

A reduction of lipid oxidation was observed in the studied samples, which was followed by color changes and metmyoglobin concentration. The extract demonstrated ability to delay the lipids degradation

present in the muscle of the meat.

[97]

[98]

[99]

[100]

[101]

[102]

[103]

Grape extracts Bread

106 Antioxidants in Foods and Its Applications

Moringa. Extension of

Rosemary and Oreganum

Natural antioxidants exploited commercially

Rosemary and clove

Rosemary Control of

*Betula pendula* Oxidative

stability of meat empanadas.

enrichment in antioxidant compounds

the shelf life of cookies

Substitution of sodium erythorbate by natural extracts in lamb burgers

Oxidation control in meat and meat products

Raw chicken conservation stored in refrigeration

thermoxidation of soybean oil

Addition of 300 mg, 600 mg and 1 g of extract in 500 g bread

Extract in cookie mass 0.5, 1, 2 and 3%, respectively

Concentration equivalent to 500 ppm of sodium erythorbate

Varies depending on the product and application

Concentrations: 1% rosemary extract, 1% clove extract and mix 0.5% from each extracts.

3000 mg of rosemary extract/ kg, a positive control of 50 mg of TBHQ/kg and extract mixture with TBHQ, were evaluated.

0.1 and 0.3% w/w.

The compiled information in this work demonstrates the need to continue developing techniques for the extraction of phenolic compounds with antioxidant activity from plant species in order to improve the obtained yields, have greater control over the extracts composition and their mechanism of action, to facilitate their implementation in food industry, where they can find great acceptance due to their natural character and their properties to lessen the impact of diseases attributed to the oxidation processes proper to human organism.
