Determination of carnosine, anserine, homocarnosine, pentosidine and thiobarbituric acid reactive substances contents in meat from different animal species. (Articolo in rivista)

Type

• Articolo in rivista (Classe)
• Prodotto della ricerca (Classe)

Label

• Determination of carnosine, anserine, homocarnosine, pentosidine and thiobarbituric acid reactive substances contents in meat from different animal species. (Articolo in rivista) (literal)

Anno

• 2011-01-01T00:00:00+01:00 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

• 10.1016/j.foodchem.2010.12.036 (literal)

Alternative label

• Peiretti P.G.; Medana C.; Visentin S.; Giancotti V.; Zunino V.; Meineri G.; (2011)
  Determination of carnosine, anserine, homocarnosine, pentosidine and thiobarbituric acid reactive substances contents in meat from different animal species.
  in Food chemistry
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Peiretti P.G.; Medana C.; Visentin S.; Giancotti V.; Zunino V.; Meineri G.; (literal)

Pagina inizio

• 1939 (literal)

Pagina fine

• 1947 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 126 (literal)

Rivista

• Food chemistry (Rivista)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali

• 9 (literal)

Note

• ISI Web of Science (WOS) (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Peiretti P.G.; ISPA - Unità Organizzativa di Supporto di Torino Medana C.; Giancotti V.; Department of Analytical Chemistry, University of Torino, Torino, Italy. Visentin S.; Department of Drug Science and Technology, University of Torino, Torino, Italy. Zunino V.; Meineri G.; Department of Animal Production, Epidemiology and Ecology, University of Torino, Grugliasco, Torino, Italy. (literal)

Titolo

• Determination of carnosine, anserine, homocarnosine, pentosidine and thiobarbituric acid reactive substances contents in meat from different animal species. (literal)

Abstract

• The aim of this research was to determine the content of the histidinic antioxidants, advanced glycation end products (pentosidine) and thiobarbituric acid reactive substance (TBARS) in the meat from different animal species. Carnosine, anserine, homocarnosine and pentosidine were quantified by HPLC/MS, while TBARS was determined by photometric measurements. The total CRCs (carnosine + anserine + homocarnosine) content was in the increasing order: beef < rabbit < pork < horse < chicken < turkey. The analysis showed traces of pentosidine above the instrumental determination limits in all the meat samples, while the susceptibility of these meat to lipid oxidation decreased from beef to chicken, with the exception of turkey meat, which presented a high TBARS content towards even though its total CRCs was the highest. The structure of homocarnosine was elucidated by high resolving power multistage mass spectrometry. (literal)

Prodotto di

• Qualità delle filiere alimentari tipiche del Nord Italia mediante piattaforme tecnologiche integrate (AG.P05.012.001) (Modulo)
• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)

Autore CNR

• PIER GIORGIO PEIRETTI (Unità di personale interno)

Insieme di parole chiave

• Keywords of "Determination of carnosine, anserine, homocarnosine, pentosidine and thiobarbituric acid reactive substances contents in meat from different animal species." (Insieme di parole chiave)

Incoming links:

Prodotto

• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)
• Qualità delle filiere alimentari tipiche del Nord Italia mediante piattaforme tecnologiche integrate (AG.P05.012.001) (Modulo)

Autore CNR di

• PIER GIORGIO PEIRETTI (Unità di personale interno)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Food chemistry (Rivista)

Insieme di parole chiave di

• Keywords of "Determination of carnosine, anserine, homocarnosine, pentosidine and thiobarbituric acid reactive substances contents in meat from different animal species." (Insieme di parole chiave)