The bioactive compounds and the antioxidant activity of extracts made with various parts of banana inflorescences (bracts, male flowers, rachis, and whole inflorescence) were evaluated in the first part of this study. The extract made with male flowers (EMF) had a higher content of phenolics and flavonoids, lower IC₅₀ value, and higher FRAP value. Thus, EMF was selected to be used in sausage formulations at the concentrations of 0, 0.5, 1, 1.5, and 2%. The effect of this reformulation on the physicochemical, oxidative, and sensory characteristics of the sausages was evaluated during the refrigerated storage (28 days). EMF presented an effective antioxidant activity, with no major changes on pH, aw, and color parameters. In addition, the sensory quality of the product was not affected by the addition of up to 2% EMF. Therefore, EMF has great potential to be used as a natural antioxidant in meat products.

在本研究的第一部分中，对香蕉花序的各个部位（br片，雄花，轮枝和整个花序）制成的提取物的生物活性化合物和抗氧化活性进行了评估。用雄花（EMF）制成的提取物具有较高的酚类和类黄酮含量，较低的IC ₅₀值和较高的FRAP值。因此，选择EMF以0、0.5、1、1.5和2％的浓度用于香肠配方中。在冷藏期间（28天）评估了这种配方对香肠的理化，氧化和感官特性的影响。EMF具有有效的抗氧化活性，pH，aw和颜色参数均无重大变化。另外，产品的感官质量不受添加高达2％的EMF的影响。因此，EMF具有很大的潜力，可以用作肉类产品中的天然抗氧化剂。