Effect of hazelnut peels on the lipid oxidation of raw and cooked chicken burgers

The aim was to evaluate the effects of adding different levels of hazelnut (Corylus avellana L.) peels (HP) on the oxidation of chicken burgers during storage and after cooking. Burgers were prepared with the corresponding proportions of HP (C: control; CAA: control with ascorbic acid; HP1: 1%; HP2: 2%; HP3: 3%) and analyzed (raw and cooked) after 1 and 4 days of refrigerated storage. Methanol sample extracts were evaluated for their radical scavenging activities against FRAP and DPPHo radical. Lipid oxidation was assessed by TBARS. FRAP resulted lower in control and HP burgers than CAA burgers with the exception of cooked burgers at day 4, where HP2 and HP3 burgers showed similar values of CAA burgers. DPPH of CAA and HP3 groups showed the highest values both in raw and cooked burgers at day 1 and 4. TBARS values were higher in HP than C and CAA groups with the exception of cooked burgers at day 4, where only CAA burgers differ from HP3 burgers. The effect of HP on qualitative characteristics of burgers depending on the inclusion levels. Although HP addition increase the antioxidant properties of burgers, it does not seem enough to control the development of lipid oxidation.