STUDY OF OXIDATION PROCESSES IN DUCK MEAT WITH APPLICATION OF ROSEMARY AND GRAPE SEED EXTRACTS

The substantiation of the expedience of using antioxidants of a natural origin to decelerate oxidation processes in different meat products is an urgent direction of these studies. The prospective way of a solution of the problem of meat products oxidation spoilage is the use of vegetable extracts. The experimental studies of the effective use of the composition of rosemary and grape seed extracts in Peking duck forcemeat at the long storage were realized. Their influence on the dynamics of hydrolytic and peroxide oxidation of forcemeat lipids was studied. The analysis of oxidation secondary products accumulation was realized at the same time. The positive effect of the combined use of rosemary and grape seeds extracts on frozen Peking duck forcemeat was established, the optimal concentration of offered preparations was determined.

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Analysis of the influence of rosemary and grape seed extracts on oxidation the lipids of peking duck meat

Eastern-European Journal of Enterprise Technologies ◽

10.15587/1729-4061.2017.108851 ◽

2017 ◽

Vol 4 (11 (88)) ◽

pp. 4-9 ◽

Cited By ~ 2

Author(s):

Nataliia Bozhko ◽

Vasyl Tischenko ◽

Vasil Pasichnyi ◽

Andriy Marynin ◽

Maksym Polumbryk

Keyword(s):

Grape Seed ◽

Peking Duck ◽

Grape Seed Extracts ◽

Seed Extracts

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Flavanol Glycoside Content of Grape Seeds and Skins of Vitis vinifera Varieties Grown in Castilla-La Mancha, Spain

Molecules ◽

10.3390/molecules24214001 ◽

2019 ◽

Vol 24 (21) ◽

pp. 4001 ◽

Cited By ~ 3

Author(s):

José Pérez-Navarro ◽

Guillaume Cazals ◽

Christine Enjalbal ◽

Pedro Miguel Izquierdo-Cañas ◽

Sergio Gómez-Alonso ◽

...

Keyword(s):

Vitis Vinifera ◽

High Performance ◽

Grape Seed ◽

Grape Seeds ◽

Grape Berries ◽

La Mancha ◽

Liquid Chromatography Tandem Mass ◽

Grape Varieties ◽

Grape Seed Extracts ◽

Seed Extracts

Glycosylated flavanols (monoglycosides and diglycosides) in skin and seed extracts of Vitis vinifera grapes grown in Castilla-La Mancha (Spain) were investigated using ultra-high-performance liquid chromatography—tandem mass spectrometry (UHPLC-ESI-QQQ-MS/MS). Six grape varieties (Airén, Tempranillo, the recently identified Albillo Dorado, Montonera del Casar, Moribel, and Tinto Fragoso) were studied over two consecutive years (2016 and 2017). A total of twenty monomeric flavanol monoglycosides, four diglycosylated monomers, and three dimeric flavanol monoglycosides were detected in all grape samples. The diversity observed in the composition of glycosylated flavanol in the grape berries suggests a strong influence of variety and grape tissue (skin or seed). Monomeric flavanol glycosides were more abundant in grape seed extracts, in contrast with monoglycosylated dimeric forms. In addition, the glycosylated flavanol content was related to berry color in grape skins, with higher concentrations measured in black grape varieties.

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EXTRACTION PROFILE OF FLAVAN-3-OLS FROM INTACT GRAPE SEEDS WITH AQUEOUS ETHANOL AND COMPARISON OF GRAPE SEED EXTRACTS FROM INTACT AND PULVERIZED SEEDS

Acta Horticulturae ◽

10.17660/actahortic.2014.1023.11 ◽

2014 ◽

pp. 83-90

Author(s):

A. Suwanagul ◽

P. Kongchinda ◽

Y. Ezure ◽

D. Suwanagul

Keyword(s):

Aqueous Ethanol ◽

Grape Seed ◽

Grape Seeds ◽

Grape Seed Extracts ◽

Seed Extracts

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Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extracts

Food Chemistry ◽

10.1016/j.foodchem.2005.05.027 ◽

2006 ◽

Vol 97 (3) ◽

pp. 472-479 ◽

Cited By ~ 115

Author(s):

S KIM ◽

S JEONG ◽

W PARK ◽

K NAM ◽

D AHN ◽

...

Keyword(s):

Antioxidant Activity ◽

Grape Seed ◽

Grape Seeds ◽

Grape Seed Extracts ◽

Seed Extracts

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Isolation of 1-(3′,4′-Dihydroxyphenyl)-3-(2″,4″,6″-trihydroxyphenyl)-propan-2-ol from Grape Seed Extract and Evaluation of its Antioxidant and Antispasmodic Potential

Molecules ◽

10.3390/molecules24132466 ◽

2019 ◽

Vol 24 (13) ◽

pp. 2466 ◽

Cited By ~ 1

Author(s):

Michał Gleńsk ◽

William J. Hurst ◽

Vitold B. Glinski ◽

Marek Bednarski ◽

Jan A. Gliński

Keyword(s):

Anaerobic Bacteria ◽

Grape Seed ◽

Grape Seeds ◽

Antioxidant Power ◽

Unknown Substance ◽

Ferric Reducing Antioxidant Power ◽

Ileum Contraction ◽

Grape Seed Extracts ◽

Seed Extracts ◽

Prominent Peak

HPLC profiling of phenolics in grape seed extracts revealed a prominent peak of an unknown substance with concentrations up to 5.3%. Spectroscopic data allowed the identification of the compound 1 as 1-(3′,4′-dihydroxyphenyl)-3-(2″,4″,6″-trihydroxyphenyl)-propan-2-ol. 1 is known to be produced from catechin and epicatechin through anaerobic bacteria from human, as well as the rat, intestines. It was hypothesized that the marc remaining after expression of juice from grapes became infested during storage, resulting in the production of 1. Because compound 1 is infrequently found in nature and has never been found in grape seeds, its presence may be considered a marker of an unwanted anaerobic bacterial process occurring during production. The antioxidant potential of 1 was determined by DPPH, ABTS, and FRAP (ferric reducing antioxidant power) assays and compared to the potential of the following compounds: phloroglucine, pyrogallol, gallic acid, catechin, and epicatechin. Furthermore, it was established that 1 significantly reduced guinea pig ileum contraction induced by histamine.

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