Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage

Meat Science ◽  
2017 ◽  
Vol 129 ◽  
pp. 111-119 ◽  
Author(s):  
Sebahattin Serhat Turgut ◽  
Fatma Işıkçı ◽  
Ayla Soyer
Keyword(s):  
Antioxidant Activity ◽  
Protein Oxidation ◽  
Frozen Storage ◽  
Pomegranate Peel ◽  
Lipid And Protein Oxidation ◽  
Pomegranate Peel Extract ◽  
Peel Extract

scholarly journals Effect of Chitosan–Pullulan Composite Edible Coating Functionalized with Pomegranate Peel Extract on the Shelf Life of Mango (Mangifera indica)

Coatings ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 764
Author(s):  
Nishant Kumar ◽  
Pratibha ◽  
Neeraj ◽  
Anka Trajkovska Petkoska ◽  
Sawsan Ali AL-Hilifi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Mangifera Indica ◽  
Storage Period ◽  
Edible Coating ◽  
Postharvest Quality ◽  
Pomegranate Peel ◽  
Preservation Method ◽  
Pomegranate Peel Extract ◽  
Peel Extract

The polysaccharide based composite biomaterial (coating) used in preserving fruits and vegetables during storage is attracting increased attention as it is biodegradable material that prolongs shelf life. In the present investigation, chitosan–pullulan (50:50) composite edible coating was prepared with pomegranate peel extract (0.02 g/mL) as an active antioxidant agent. The effect of treatment with pomegranate peel extract enriched chitosan–pullulan composite edible coating on the shelf life of mango fruits during 18 days of storage period at room (23 °C) and cold (4 °C) temperature was evaluated. Results of the present study demonstrated that the application of chitosan–pullulan composite edible coating significantly (p ≤  0.05) influences the storage life of mango fruits at both storage temperatures. The chitosan–pullulan composite edible coating reduced the physiological loss in weight (PLW), and maintained total soluble solids (TSS), acidity and pH of coated mango fruits as compared to the control. In addition, fruit sensory quality such as freshness, color, taste and texture were also retained by the treatment. Furthermore, sustained firmness, phenolic content and antioxidant activity confirmed the effectiveness of the pomegranate peel extract enriched chitosan–pullulan composite edible coating on mango fruits. The phenolic, flavonoid and antioxidant activity of coated fruits were retained by pomegranate peel rich edible coating. Therefore, the chitosan–pullulan (50:50) combination with pomegranate peel extract can be used as an alternative preservation method to prolong the shelf life of mango fruits at room and cold storage conditions. However, more in-depth studies are required at farm and transit level without affecting the postharvest quality of mango fruits, providing more revenue for farmers and minimizing postharvest losses.

Effects of Methanolic Pomegranate Peel Extract on the Chemical, Sensory, Textural, and Microbiological Properties of Gutted Rainbow Trout (Oncorhynchus mykiss) during Frozen Storage

2016 ◽  
Vol 79 (10) ◽  
pp. 1700-1706 ◽  
Author(s):  
ENAYAT BERIZI ◽  
SEYED SHAHRAM SHEKARFOROUSH ◽  
SAEID HOSSEINZADEH
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Sterile Water ◽  
Pomegranate Peel ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Pomegranate Peel Extract ◽  
Peel Extract

ABSTRACT The effects of methanolic pomegranate peel extract (MPPE) on the quality of gutted rainbow trout (Oncorhynchus mykiss) were examined periodically during 6 months of storage at −18°C. Fresh samples were dipped (ratio of fish to liquid, 1:2 [wt/vol]) in sterile water or in sterile water containing 1, 2, or 4% (wt/vol) MPPE and packed in low-density polyethylene pouches. The control and treated samples were analyzed monthly for microbiological, chemical, sensory, and textural characteristics. Microbial growth in samples was significantly reduced by MPPE treatment (P < 0.05). Smaller increases in the values for total volatile base nitrogen, peroxide, and thiobarbituric acid–reactive substances and better oxidative stability were also obtained. Moreover, higher organoleptic scores were recorded. However, regarding the general acceptability, the highest score was achieved in the 1% MPPE group. Greater hardness and chewiness were obtained with 4% MPPE (P < 0.05). Therefore, dipping fish in MPPE can be considered an effective method to extend the shelf life and the overall quality of the product.

scholarly journals Production of Functional Fermented Milk Beverages Supplemented with Pomegranate Peel Extract and Probiotic Lactic Acid Bacteria

2020 ◽  
Vol 2020 ◽  
pp. 1-9 ◽  
Author(s):  
Rashad R. Al-Hindi ◽  
Salem Abd El Ghani
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Volatile Compounds ◽  
Fermented Milk ◽  
Pomegranate Peel ◽  
Ms Analysis ◽  
Probiotic Lactic Acid Bacteria ◽  
Pomegranate Peel Extract ◽  
Peel Extract

Fermented milk beverages supplemented with pomegranate peel extract and inoculated with Lactobacillus plantarum and Bifidobacterium longum subsp longum were produced. The antioxidant activity of fermented milk beverages supplemented with pomegranate peel 150 mg/L (FMPO 150) and 300 mg/L (FMPO 300) was determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). In addition, the polyphenolic profile and sugars content were determined by HPLC analysis, and the volatile compounds were identified using GC-MS analysis. The effects of FMPO 150 and FMPO 300 (10 g/day) on the lipid profile and antioxidant/biochemical status of rats were also evaluated after 4 weeks of oral intake. Antioxidant activity of the fermented milk beverage FMPO 300 was higher than that of FMPO 150. GC-MS analysis of the volatile compounds revealed that diacetyl, acetoin, and acetaldehyde were the major constituents. FMPO 150 and FMPO 300 were efficient in reducing the LDL cholesterol and triacylglycerol and increased the HDL cholesterol in serum. Liver function biomarkers were not affected by the end of treatment (p<0.05). Also, the thiobarbituric acid-reactive substances (TBARS) were decreased, while the activity of antioxidant enzymes in the liver (GSH, CAT, SOD, and GPx) were increased. Hence, the combination of pomegranate peel extract and probiotic lactic acid bacteria in a fermented milk beverage provides not only probiotic benefits but also bioactive phenolic compounds that could be functional and possess therapeutic effects.

scholarly journals Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs

Antioxidants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 670 ◽  
Author(s):  
Rashida Parvin ◽  
Md. Ashrafuzzaman Zahid ◽  
Jin-Kyu Seo ◽  
Junyoung Park ◽  
Jonghyun Ko ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Protein Oxidation ◽  
Frozen Storage ◽  
Physicochemical Characteristics ◽  
Microwave Oven ◽  
Natural Plant ◽  
Overall Acceptability ◽  
Convection Oven ◽  
Lipid And Protein Oxidation ◽  
And Control

The effects of convection-oven precooking, frozen storage (−18 °C/ two months) and four different reheating methods—namely, boiling, pan-roasting, convection oven and microwave oven on pH, color, texture, antioxidant activity and warmed-over flavor of beef meatballs were investigated. In this study, four kinds of beef meatballs were prepared: with added butylated hydroxyl toluene (0.02% BHT, M1); with nutmeg extract (0.02%, M2); with nutmeg powder (0.02%, M3) and control (no antioxidant). Addition of (0.02%) nutmeg extracts in beef meatballs M2 resulted in a significant (p < 0.05) decrease in lipid and protein oxidation, hardness and gumminess values after convection oven precooking. Again, M2 reheated by microwave oven significantly (p < 0.05) reduced cooking loss, gumminess, springiness, rancid flavor, saltiness and burnt taste and increased oxidative stability, redness and adhesiveness with the chewiness intensity and overall acceptability compared to control, M1 and M3. Conclusively, the addition of nutmeg extracts (0.02%) as a natural plant antioxidant to precooked beef meatballs can result in reduced lipid and protein oxidation levels, stabilized color and texture values and improved overall acceptance after reheated by microwave oven during two months of frozen storage.

Characterization of Antioxidant Chitosan Film Incorporated with Pomegranate Peel Extract

2013 ◽  
Vol 706-708 ◽  
pp. 24-27 ◽  
Author(s):  
Jian Fan ◽  
Zhi Hong Zhang ◽  
Yu Yue Qin ◽  
Tian Rui Zhao ◽  
Chun Sheng Cheng
Keyword(s):  
Antioxidant Activity ◽  
Water Vapor ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Chitosan Film ◽  
Total Phenolic ◽  
Vapor Permeability ◽  
Pomegranate Peel ◽  
Pomegranate Peel Extract ◽  
Peel Extract

A novel antioxidant chitosan film incorporated with pomegranate peel extract (PPE) (0, 1%, 2%, and 3% (w/v)) was developed. The mechanical property, water vapor permeability, total phenolic content and antioxidant activity of the films were investigated. Fourier transform infrared (FTIR) spectra revealed that good interactions occurred between functional groups of chitosan with PPE. The flexibility and water vapor barrier property were improved by incorporation with PPE. Films containing PPE had higher total phenolic content and showed better antioxidant activity. These results suggest that chitosan films incorporated with PPE can be useful for meat preservation.

scholarly journals Studies on antioxidant activity of red, white, and black pomegranate (Punica granatum L.) peel extract using DPPH radical scavenging method

2021 ◽  
Vol 5 (2) ◽  
pp. 51-55
Author(s):  
Uswatun Chasanah
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging ◽  
Punica Granatum ◽  
Dpph Radical ◽  
Pomegranate Peel ◽  
Antioxidant Power ◽  
Pomegranate Peel Extract ◽  
Dpph Radical Scavenging ◽  
Punica Granatum L ◽  
Peel Extract

Pomegranate (Punica granatum L.) has high antioxidant activity. In Indonesia, there are red pomegranate, white pomegranate, and black pomegranate. The purpose of this study was to determine the antioxidant activity of red pomegranate peel extract, white pomegranate peel extract, and black pomegranate peel extract. The extracts prepared by ultrasonic maceration in 96% ethanol, then evaporated until thick extract was obtained and its antioxidant activity was determined using the DPPH radical scavenging method. This study showed that all pomegranate peel extract varieties have potent antioxidant activity and the black pomegranate peel extract has the highest antioxidant power.

Preparation and Biochemical Evaluation of Functionalized Multi-Walled Carbon Nanotubes with Punica granatum Extract

2019 ◽  
Vol 15 (1) ◽  
pp. 138-144 ◽  
Author(s):  
Ahmed A. Haroun ◽  
Abdel-Tawab H. Mossa ◽  
Samia M.M. Mohafrash
Keyword(s):  
Liver Enzymes ◽  
Histopathological Analysis ◽  
Pomegranate Peel ◽  
Liver And Kidney ◽  
Multi Walled Carbon Nanotubes ◽  
Pomegranate Peel Extract ◽  
Walled Carbon Nanotubes ◽  
Functionalized Mwcnts ◽  
Peel Extract

Background: Funcionalized multi-walled carbon nanotubes (ox-MWCNTs) were used for the preparation of therapeutic nanoparticles for delivery of some bioactive compounds. Consequently, this work deals with the preparation of grafted MWCNTs with n-vinyl caprolactam in the presence of pomegranate peel extract (P. granatum), titanium dioxide (TiO2) and/or silver nanoparticeles and their toxic effects on male mice using in vivo biological examination (liver and kidney dysfunction biomarkers) and the histopathological analysis. Methods: P. granatum extract was immobilized onto functionalized MWCNTs using simple adsorption technique. Moreover, The prepared materials were analyzed by Fourier transform infrared spectroscopy (FTIR), scanning electron microscope (SEM). In vivo examination using liver and kidney dysfunction biomarkers was investigated. In addition, the histopathological study was carried out. Results: The ox-MWCNTs induced significant elevation in the liver enzymes including AST, ALT and ALP relative to the control group. While, the treatment with P. granatum extract only did not induce any change in the liver and kidney biomarkers. In other words, P. granatum extract loaded onto functionalized MWCNTs showed low effects on liver enzymes and kidney function biomarkers in the treated mice in comparison with ox-MWCNTs and extract separately. Moreover, histopathological analysis revealed that the P. granatum extract functionalized MWCNTs exhibited normal renal tissue with no histopathological alteration. Conclusion: The grafted MWCNTs with n-vinyl caprolactam in the presence of pomegranate peel extract (P. granatum), titanium dioxide (TiO2) and/or silver nanoparticeles were successfully prepared. SEM-micrographs showed complete coating of MWCNTs fiber with the extract. The prepared materials resulted in no toxic effects and the histopathological findings were confirmed by inflammation of the liver and kidney tissues.

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