The antioxidative, anti-inflammatory and antimicrobial effects of catuaba, galangal, roseroot, maca root, guarana and honey in sausages were investigated during storage at 2 °C for 20 days. Three independent replications of sausages were manufactured to compare groups: the control group (C) and groups where various levels of bioactive components were added (E₁, E₂, and E₃). Each group was examined for chemical composition, total phenolic content (TPC), total antioxidant activity (TAA), anti-inflammatory activity (AA), thiobarbituric acid reactive substances (TBARS), fatty acid profile and total aerobic bacterial plate count (TAPC). Increased levels of TBARS and TAPC values were noticed in all the samples during storage. In the groups where bioactive components were used, improved antioxidant, anti-inflammatory and antimicrobial effects were observed. The best results at the end of storage were obtained for the sausages where the highest dose of the components was used (17.34 g/kg of catuaba bark, 0.22 g/kg of ground great galangal root, 4.58 g/kg of ground roseroot, 6.14 g/kg of maca root extract, 6.00 g/kg of ground guarana and 11.46 g/kg of polyfloral honey). In the examined sausages, strong correlations between TPC and TAA (r² = 0.82; P < 0.05), TPC and AA (r² = 0.88; P < 0.05), and TPC and TBARS values (r² = −0.67; P < 0.05) were obtained.

在2°C下储存20天的过程中，研究了菜叶，高良姜，玫瑰根，玛咖根，瓜拉那和蜂蜜在香肠中的抗氧化，抗炎和抗菌作用。制造了三个独立的香肠复制品以比较各组：对照组（C）和添加了各种水平的生物活性成分的组（E ₁，E ₂和E ₃）。检查每组的化学成分，总酚含量（TPC），总抗氧化剂活性（TAA），抗炎活性（AA），硫代巴比妥酸反应性物质（TBARS），脂肪酸谱和总需氧菌盘数（TAPC） 。在储存过程中，所有样品中的TBARS和TAPC值均升高。在使用生物活性成分的组中，观察到抗氧化剂，抗炎和抗菌作用得到改善。使用最高剂量成分的香肠在储存结束时获得了最佳结果（17.34克/千克的卡图巴树皮，0.22克/千克的大黄姜根，4.58克/千克的玫瑰红根，6.14）克/千克的玛咖根提取物，6.00克/千克的瓜拉那粉和11.46克/千克的多花蜂蜜。在检查过的香肠中²  = 0.82；P  <0.05），TPC和AA（r ²  = 0.88; P  <0.05），以及TPC和TBARS值（r ²  = -0.67; P  <0.05）。