Evaluation of the antioxidant interaction between butylated hydroxytoluene and quercetin and their utility for beef patties preservation


  • Flavio Martinez-Morales https://orcid.org/0000-0003-0339-1089
  • Juan Ramon Zapata-Morales
  • Othoniel Hugo Aragon-Martinez Universidad Autónoma de San Luis Potosí



Palabras clave:

actividad antioxidante, sinergismo, degradación del color, oxidación proteica, carne de res molida


El presente estudio tuvo como objetivo encontrar una mezcla de BHT y quercetina con un sinergismo antioxidante que permitiera usar a ambos compuestos a concentraciones bajas para posteriormente, evaluar la acción preservante de la combinación seleccionada en hamburguesas de carne de res almacenadas a 4 ºC. Nuestros resultados mostraron que quercetina tuvo mayor actividad antioxidante que BHT y de las cinco combinaciones evaluadas, la combinación 1:5 de BHT y quercetina presentó una actividad antioxidante mayor. Por lo tanto, esta misma combinación 1:5 a una dosis de 5.2 y 26 mg/kg de BHT y quercetina fue empleada para las hamburguesas de carne, donde ésta produjo una acción benéfica en la abundancia del color rojo y amarillo y en la capacidad antioxidante y una reducción de metamioglobina y sustancias reactivas al ácido tiobarbitúrico, semejante al producido por 100 o 36 mg/kg de BHT o quercetina, en comparación a los valores observados en las hamburguesas sin conservadores (testigo). Con este estudio se muestra por primera vez que, el uso de una combinación 1:5 de BHT-quercetina es un método efectivo, sencillo y asequible para preservar hamburguesas de carne, lo cual podrá sustituir la adición individual de altas concentraciones de estos compuestos por la industria cárnica.


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Cómo citar

Martinez-Morales, F., Zapata-Morales, J. R., & Aragon-Martinez, O. H. (2022). Evaluation of the antioxidant interaction between butylated hydroxytoluene and quercetin and their utility for beef patties preservation. Biotecnia, 24(1), 69–78. https://doi.org/10.18633/biotecnia.v24i1.1546



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