scholarly journals Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Mursalin Sajib ◽  
Haizhou Wu ◽  
Rikard Fristedt ◽  
Ingrid Undeland
Keyword(s):  
Lipid Oxidation ◽  
Thiobarbituric Acid ◽  
Cost Effective ◽  
Model System ◽  
Rosemary Extract ◽  
Heme Group ◽  
Thiobarbituric Acid Reactive Substances ◽  
High Quality ◽  
Promising Strategy

AbstractThe aims of this study were to investigate the role of hemoglobin (Hb) in lipid oxidation development during ensilaging of herring filleting co-products, and, to inhibit this reaction by pre-incubating the co-products in water or physiological salt, with/without different antioxidants. Results showed that both peroxide value (PV) and 2-thiobarbituric acid reactive substances (TBARS) gradually increased during 7 days of ensilaging at 22 °C in absence of antioxidants. The increase in TBARS was proportional to the Hb levels present, while PV was less affected. A Hb-fortified Tris-buffer model system adjusted to pH 3.50 confirmed that Hb changed immediately from its native oxyHb to the metHb state, which facilitated heme group release and thus probably explains the increased PV and TBARS during ensilaging. Pre-incubating the co-products for 30 s in a solution containing 0.5% rosemary extract was the most promising strategy to inhibit lipid oxidation both in the co-products during pre-processing storage and during the actual ensilaging. The solution could be re-used up to ten times without losing its activity, illustrating that this methodology can be a scalable and cost-effective strategy to extend the oxidative stability of herring co-products allowing for further value adding e.g., into a high-quality silage.

scholarly journals Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Iulia Movileanu ◽  
Máryuri T. Núñez de González ◽  
Brian Hafley ◽  
Rhonda K. Miller ◽  
Jimmy T. Keeton
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Antioxidant Effect ◽  
Butylated Hydroxytoluene ◽  
Rosemary Extract ◽  
Thiobarbituric Acid Reactive Substances ◽  
Beef Patties ◽  
Tbars Values ◽  
Dose Levels

Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of storage after irradiation. When compared to the control, all antioxidant treatments were effective in retarding () irradiation-induced lipid oxidation during storage as determined by 2-thiobarbituric acid reactive substances (TBARs) values. Rosemary extracts had the same antioxidant effect () as BHA/BHT in irradiated and nonirradiated beef patties, followed by the dried plum puree treatment. Irradiation increased TBARs values, but no differences were noted in oxidation between irradiation dose levels.

scholarly journals Oxidative quality and color variation during refrigeration (4 °C) of rainbow trout fillets marinated with different natural antioxidants from oregano, quillaia and rosemary

2020 ◽  
Vol 29 (1) ◽  
Author(s):  
María Angélica Fellenberg ◽  
Félix Carlos ◽  
Iván Peña ◽  
Rodrigo A. Ibáñez ◽  
Einar Vargas-Bello-Pérez
Keyword(s):  
Rainbow Trout ◽  
Lipid Oxidation ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Color Variation ◽  
Rosemary Extract ◽  
Thiobarbituric Acid Reactive Substances ◽  
Synthetic Antioxidant ◽  
Dorsal Region ◽  
Natural Extracts

The study aimed at determining the antioxidant effect of natural extracts on the oxidative quality and color variation of rainbow trout fillets during storage at 4 °C. The fillets were marinated and samples from the belly flap area and Norwegian quality cuts were used for lipid oxidation determination while the dorsal region was used for color measurements. The fillets were marinated with the different treatments: 470 mg l-1 of oregano extract, 6.84 ml l-1 of quillaia extract, 7.2 ml l-1 of rosemary extract and 2 ml l-1 of a synthetic antioxidant. Maximum TBARS (Thiobarbituric acid reactive substances) values of belly flap and Norwegian quality cuts occurred at five and six days of storage, respectively. The susceptibility of treatments to lipid oxidation in decreasing order was: control>quillaia>oregano>rosemary>synthetic antioxidant. An increase in lightness (L*) and redness (a*) were observed for rosemary and quillaia extracts when compared to control samples. Marinates with natural antioxidants may be an alternative for extending shelf-life of trout fillets at least during the first six days of storage at 4 °C.

scholarly journals Effects of Dietary Cholesterol and Its Oxidation Products on Pathological Lesions and Cholesterol and Lipid Oxidation in the Rabbit Liver

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Sun Jin Hur ◽  
Ki Chang Nam ◽  
Byungrok Min ◽  
Min Du ◽  
Kwon Il Seo ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Dietary Cholesterol ◽  
Thiobarbituric Acid ◽  
Oxidation Products ◽  
Rabbit Liver ◽  
Cholesterol Oxidation ◽  
Liver Lesions ◽  
Thiobarbituric Acid Reactive Substances ◽  
Pathological Lesions ◽  
Very High

This study was conducted to determine the effects of dietary cholesterol (CHO) and cholesterol oxidation products (COPs) on the induction of pathological lesions in rabbit liver tissues. Liver lesions were induced only when the levels of CHO and COPs in the diet were very high. The amount of CHO measured in the liver increased when dietary CHO was increased; by comparison, dietary COPs affected liver CHO amounts to a lesser extent. The TBARS (thiobarbituric acid reactive substances) value measured for the liver samples also increased when dietary CHO and COP levels were elevated, and the TBARS value was more strongly affected by the amount of COPs in the diet than by the amount of CHO. At 6 and 12 weeks, COP levels were the highest in the group that received 1.2 g CHO + 0.8 g COPs, followed by the 0.5 g CHO + 0.5 g COPs and 1.6 g CHO + 0.4 g COPs groups; the control (0 g) group showed the lowest COP levels among all groups. In this study, we found that not only dietary CHO but also COPs were involved in hypercholesterolemia induced liver lesions when the amount of CHO and COPs was high.

scholarly journals Lens Lipid Peroxides and Glutathione Concentrations in Diabetic Cataract

1997 ◽  
Vol 34 (2) ◽  
pp. 190-192 ◽  
Author(s):  
D Özmen ◽  
I Mutaf ◽  
B Özmen ◽  
J Mentes ◽  
O Bayindir
Keyword(s):  
G Protein ◽  
Lipid Peroxide ◽  
Lipid Peroxides ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Diabetic Cataract ◽  
Free Radical Damage ◽  
Significant Difference ◽  
Radical Damage

This study aims to explore the role of reactive oxygen radicals in the genesis of diabetic cataract. Lipid peroxide (LPO) concentrations in senile ( n = 30) and diabetic ( n = 14) cataractous lenses, were determined as thiobarbituric acid-reactive substances (TBARS) by a method modified from Satoh and Yagi, and reduced glutathione (GSH) concentrations were measured according to Beutler. Lens LPO levels (mean, SD; nmol TBARS/g protein) were significantly higher in diabetics (107·54, 18·12) than senile cataractous subjects (53·54, 15·48) ( P < 0·0001). Lens GSH levels (mean, SD; nmol/g protein) showed no significant difference between diabetics (4·29, 2·05) and senile cataractous subjects (4·68, 3·12). These results suggest that free radical damage is more effective in the genesis of diabetic cataract than in senile cataract.

scholarly journals Evaluation of the Oxidative Status of Salami Packaged with an Active Whey Protein Film

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 387 ◽  
Author(s):  
Mariana A. Andrade ◽  
Regiane Ribeiro-Santos ◽  
Manuela Guerra ◽  
Ana Sanches-Silva
Keyword(s):  
Lipid Oxidation ◽  
Whey Protein ◽  
Active Agent ◽  
Thiobarbituric Acid ◽  
Rosemary Extract ◽  
Protein Film ◽  
Active Film ◽  
Packaged Food ◽  
Tbars Assay ◽  
Natural Lipid

Active packaging aims to prolong food’s shelf-life by directly interacting with the packaged food. This type of packaging is characterized by having the active agent incorporated into the package polymer, such as antioxidant additives, that will gradually migrate from the package polymer to the packed food and, consequently, delay food’s natural lipid oxidation. In this study, the efficiency of an active whey protein film incorporated with a rosemary extract on retarding the lipid oxidation of salami slices was evaluated. The lipid oxidation of the salami was measured by the thiobarbituric acid reactive substances (TBARS) assay and hexanal monitorization. Also, a sensory analysis on the salami packaged for 60 and 90 days was performed. The active film was able to delay the salami’s lipid oxidation for, at least, 30 days. The samples packaged with the active film revealed a bitter taste related to the rosemary extract and a bit sweet from the WP and the glycerol.

scholarly journals Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking

2016 ◽  
Vol 24 (2) ◽  
pp. 121 ◽  
Author(s):  
S. Mancini ◽  
G. Preziuso ◽  
G. Paci
Keyword(s):  
Ascorbic Acid ◽  
Lipid Oxidation ◽  
Antioxidant Capacity ◽  
Storage Time ◽  
Curcuma Longa ◽  
Thiobarbituric Acid ◽  
Antioxidant Effect ◽  
Thiobarbituric Acid Reactive Substances ◽  
Reducing Ability ◽  
Tbars Values

<p>The aim of this study was to evaluate the effects of turmeric powder and ascorbic acid on lipid oxidation and antioxidant capacity in cooked rabbit burgers. The burgers were derived from 3 different formulations (C, control, with no additives; Tu with 3.5% of turmeric powder and AA with 0.1% of ascorbic acid) and were stored at 4°C for 0 and 7 d and cooked. The lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and antioxidant capacity (2,2-azinobis-[3 ethylbenzothiazoline-6-sulfonic acid] {ABTS}, 1,1-diphenyl-2-pircydrazyl [DPPH] and ferric reducing ability [FRAP]) were evaluated. A significant interaction between storage time and formulation (P&lt;0.001) was observed for DPPH, FRAP and TBARS in cooked burgers. At day 0 and day 7, the DPPH value was higher in Tu and AA compared to C burgers. At day 0, C showed a lower level of FRAP than the Tu and AA burgers. At day 7, the FRAP values tended to decrease but remained significantly higher in Tu and AA compared to C burgers. Lipid oxidation at day 0 in Tu and AA showed lower TBARS values compared to C burgers. The addition of 3.5% turmeric powder in rabbit burgers exerts an antioxidant effect during storage and it seems more effective in controlling lipid oxidation than ascorbic acid after cooking.</p>

Membrane-type matrix metalloproteinase-9 activity in placental tissue from patients with pre-existing and gestational diabetes mellitus

2000 ◽  
Vol 12 (6) ◽  
pp. 269 ◽  
Author(s):  
Carolina Pustovrh ◽  
Alicia Jawerbaum ◽  
Debora Sinner ◽  
Mario Pesaresi ◽  
Mario Baier ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Matrix Metalloproteinase ◽  
Placental Tissue ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Sod Activity ◽  
No Donors ◽  
Membrane Type ◽  
Metalloproteinase 9

The activity of matrix metalloproteinase (MMP)-9 was evaluated in placental tissue from healthy subjects (controls) and from patients with gestational and pre-existing diabetes mellitus (GDM and PDM, respectively). Compared with controls, MMP-9 activity was greater in placental tissue from patients with PDM and lower in placental tissue from patients with GDM. The modulatory role of nitric oxide (NO) and reactive oxygen species (ROS) on MMP-9 activity in placental tissue was evaluated. In healthy placenta, NO synthase inhibitors diminished MMP-9 activity, whereas NO donors enhanced it. The addition of xanthine/xanthine oxidase or hydrogen peroxide to placental incubates enhanced MMP-9 activity, while the addition of superoxide dismutase (SOD) diminished it. In placental tissue from patients with PDM, MMP-9 activity was stimulated by NO and by ROS. In placental tissue from patients with PDM, concentrations of nitrates/nitrites and thiobarbituric acid-reactive substances (TBARS) were enhanced, whereas SOD activity was decreased, suggesting that elevated concentrations of NO and ROS may be related to the enhanced MMP-9 concentrations found in these tissues. In placenta from GDM patients, in which a diminished concentration of MMP-9 were detected, nitrate/nitrite concentrations were increased, but placental MMP-9 activity did not change in the presence of either NO donors or inhibitors. The activity of MMP-9 in placental tissue from patients with GDM was stimulated by ROS donor systems and was inhibited by the addition of SOD; however, TBARS and SOD concentrations were unchanged in these tissues compared with controls. These findings demonstrate that placental MMP-9 activity is modulated by NO and ROS and that, in diabetic pathology, NO and ROS may determine changes in MMP-9 activity, which are probably involved in the structural and functional abnormalities of diabetic placental tissue.

Comparison of Ozone and Chlorine in Low Concentrations as Sanitizing Agents of Chicken Carcasses in the Water Immersion Chiller

2012 ◽  
Vol 75 (6) ◽  
pp. 1139-1143 ◽  
Author(s):  
MARCO ANTONIO TRINDADE ◽  
MARTA MITSUI KUSHIDA ◽  
NILDA D. MONTES VILLANUEVA ◽  
DAVID UENAKA dos SANTOS PEREIRA ◽  
CELSO EDUARDO LINS de OLIVEIRA
Keyword(s):  
Lipid Oxidation ◽  
Ph Value ◽  
Water Immersion ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Total Coliform ◽  
Ozone Treatment ◽  
Thiobarbituric Acid Reactive Substances ◽  
Hedonic Scale ◽  
The Stability

The aim of this study was to investigate the effects of the use of chlorine or ozone as sanitizing agents in the water of chicken immersion chilling, using the residual levels usually applied in Brazil (1.5 ppm), comparing the effects of these treatments on the microbiological, physicochemical, and sensory characteristics of carcasses. Chicken carcasses were chilled in water (4°C) with similar residual levels of ozone and chlorine until reaching temperatures below 7°C (around 45 min). The stability of carcasses was assessed during 15 days of storage at 2 ± 1°C. Microbiological, surface color (L*, a*, b* parameters), pH value, lipid oxidation (thiobarbituric acid reactive substances index), and sensory evaluation (on a 9-point hedonic scale for odor and appearance) analyses were carried out. The presence of Salmonella was not detected, coagulase-positive staphylococci counts were below 102 CFU/ml of rinse fluid, and Escherichia coli and total coliform counts were below 105 CFU/ml of rinse fluid until the end of the storage period for both treatments. Psychrotrophic microorganism counts did not differ (P &gt; 0.05) between chlorine and ozone treatments, and both values were near 109 CFU/ml of rinse fluid after 15 days at 4 ± 1°C. pH values did not differ between treatments (P &gt;0.05) or during the storage period (P &gt; 0.05). In addition, neither chlorine nor ozone treatment showed differences (P &gt; 0.05) in the lipid oxidation of carcasses; however, the thiobarbituric acid reactive substances index of both treatments increased (P ≤ 0.05) during the storage period, reaching values of approximately 0.68 mg of malonaldehyde per kg. Samples from both treatments did not differ (P &gt; 0.05) in their acceptance scores for odor and overall appearance, but in the evaluation of color, ozone showed an acceptance score significantly higher (P ≤ 0.05) than that for the chlorine treatment. In general, under the conditions tested, ozone showed results similar to the results for chlorine in the disinfection of chicken carcasses in the immersion chilling, which may indicate its use as a substitute for chlorine in poultry slaughterhouses.

Role of antioxidant defenses during estivation and anoxia exposure in the freshwater snail Biomphalaria tenagophila (Orbigny, 1835)

2003 ◽  
Vol 81 (7) ◽  
pp. 1239-1248 ◽  
Author(s):  
Marcus V.R Ferreira ◽  
Antonieta C.R Alencastro ◽  
Marcelo Hermes-Lima
Keyword(s):  
Thiobarbituric Acid ◽  
Freshwater Snail ◽  
Antioxidant Defenses ◽  
Oxygen Species ◽  
Thiobarbituric Acid Reactive Substances ◽  
Glutathione S Transferase ◽  
Sod Activity ◽  
Glucose 6 Phosphate Dehydrogenase ◽  
Gpx Activity

The effects of 24 h of exposure to underwater anoxia and 15 days of estivation (at 26–27°C) on the enzymatic antioxidant system of the hepatopancreas of the freshwater snail Biomphalaria tenagophila (Planorbidae) are described. The effect of 24 h of recovery was also investigated. Catalase activity dropped by 31% during 24 h of anoxia, and superoxide dismutase (SOD) activity was reduced by 43% during the 15 days of estivation. This is consistent with the overall decrease in metabolic rate during estivation or anoxia. Indeed, the heartbeat diminished by 28–36% during estivation (determination was possible for only 4 days) and by 66% after 24 h of anoxia. On the other hand, selenium-dependent glutathione peroxidase (Se-GPX) activity increased during anoxia (from 10 to 14 mU/mg protein) and estivation (by 14%). Glutathione S-transferase (GST) and glutathione reductase activities remained unchanged during estivation and anoxia. Glucose 6-phosphate dehydrogenase activity was unchanged during estivation and recovery. Recovery restored SOD activity. Catalase, Se-GPX, and GST activities during recovery were significantly lower than those of the respective controls. Lipid peroxidation, determined as the level of thiobarbituric acid-reactive substances, was unchanged in the hepatopancreas after 15 days of estivation and 26 h of recovery from estivation. It is possible that the increase in Se-GPX activity during anoxia and estivation, and the maintenance of GST activity, are relevant in minimizing the effects of reactive oxygen species that can be formed upon resumption of aerobic metabolism. Thus, B. tenagophila may have a biochemical strategy of preparation for oxidative stress such as that observed in several other species of anoxia/hypoxia-tolerant animals.

scholarly journals Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Danika K. Miller ◽  
Laura E. Yoder ◽  
Steven M. Lonergan ◽  
Joseph G. Sebranek ◽  
Rodrigo Tarté
Keyword(s):  
Lipid Oxidation ◽  
Raw Materials ◽  
Profile Analysis ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Chicken Breast ◽  
Thiobarbituric Acid Reactive Substances ◽  
Texture Profile ◽  
Product Formulation ◽  
Functional Attributes

Mechanically separated chicken (MSC) from 2 different separation methods (MSC1, Beehive separator, aged bones [Provisur Technologies, Mokena, IL]; MSC2, Poss separator, fresh bones [Poss Design Limited, Oakville, Ontario, Canada]) and chicken breast trim (CBT) were used as raw materials in frankfurters. Texture, color, and lipid oxidation were measured over a refrigerated storage period of 98 d. Both MSC were higher in fat and lower in moisture than CBT. MSC frankfurters had lower L* and higher a* values than CBT frankfurters, with MSC2 frankfurters having the lowest L* and highest a* (P &lt; 0.05). Thiobarbituric acid-reactive substances values were higher in MSC1 frankfurters (P &lt; 0.05) than in CBT and MSC2 frankfurters. Texture Profile Analysis hardness, cohesiveness, resilience, and chewiness were highest in MSC2 frankfurters. Differences among MSC resulted in detectable differences in finished product attributes, with MSC2 frankfurters being darker and redder and having lower levels of lipid oxidation than MSC1 frankfurters, underscoring the importance of understanding the specific functional attributes of MSC obtained by different processes prior to product formulation and manufacturing.

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