The Antioxidant Effect of Colombian Berry (Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life

A scarce amount of knowledge about the use of Colombian berry (CB) in meat products is available in the literature. This work studies the impact of the addition of CB extracts (CBE) on pork patties at three different concentrations in the range 250–750 mg/kg. CBE were characterized in terms of their polyphenolic profile and antioxidant activity [1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, half maximal inhibitory antioxidant concentration (IC50), 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power assay (FRAP) and oxygen radical absorbance capacity (ORAC) tests)]. After pork patties elaboration, instrumental and sensorial colour, as well as lipid oxidation measured as thiobarbituric acid reactive substances assay (TBARS) values, were evaluated for 10 days of refrigerated storage in a modified atmosphere (80% O2–20% CO2). The total anthocyanin composition represented 35% of the polyphenolic substances of the CBE, highlighting high contents in cyanidin derivatives. Additionally, other flavonoids (quercetin and kaempferol compounds) and phenolics acids, substances positively related to antioxidant activity, were identified and quantified. In addition, the incorporation of CBE resulted in improvements in colour and lipid stability of pork patties, especially for the highest concentration used. Our findings demonstrated that CBE could be added to pork patties without impairing their sensorial profile. Overall, our results indicate that the use of CBE as a source of natural antioxidant, natural colourant, or even as a functional ingredient could be promising, but more studies are necessary to confirm it.

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Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products

Antioxidants ◽

10.3390/antiox9010009 ◽

2019 ◽

Vol 9 (1) ◽

pp. 9 ◽

Cited By ~ 4

Author(s):

Małgorzata Karwowska ◽

Anna Kononiuk ◽

Karolina M. Wójciak

Keyword(s):

Lipid Oxidation ◽

Sodium Nitrite ◽

Antioxidant Properties ◽

Meat Products ◽

Thiobarbituric Acid ◽

Nitrite Reduction ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power ◽

Cooked Meat ◽

Cooked Meat Products

Oxidation processes are responsible for reduction of the sensory and nutritional quality of meat and meat products, thus affecting consumer acceptance. The use of sodium nitrite in meat processing is an important factor limiting these changes. Therefore, eliminating this substance from the recipe of meat products to increase their nutritional value is not an easy challenge. The aim of this study was to determine the effect of sodium nitrite reduction on the lipid oxidation (peroxide value, thiobarbituric acid reactive substances), and color parameters (CIE L*a*b*, total heme pigment and heme iron, nitrosylmyoglobin) in cooked meat products during 15 days of vacuum storage. The antioxidant properties of products and isolated peptides (2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric-reducing antioxidant power) were also evaluated. Experimental material included four different sample groups of cooked meat products produced with various percentages of sodium nitrite (0, 50, 100, and 150 mg kg−1). It was shown that the sodium nitrite dose had no statistically significant effect on lightness (L*) and redness (a*) values, as well as nitrosylmyoglobin content. Along with decreasing the share of sodium nitrite in the samples, the thiobarbituric acid reactive substances (TBARS) value increased from 0.43 mg kg−1 for samples with 150 mg kg−1 at day 0 to 3.14 mg kg−1 for samples without nitrite at day 15. The total ABTS scavenging capacity of the cooked meat samples was in the range 2.48 to 4.31 eqv. mM Trolox per g of product throughout the entire storage period. During storage, the ferric-reducing antioxidant power of samples with nitrite increased from 0.25 to 0.38 eqv. mg/mL ascorbic acid per g of product. In conclusion, reduction of nitrite to the level of 50 mg kg−1 seemed to be comparable with the traditional use of nitrite in meat products in terms of the physicochemical properties and properties related to lipid oxidation, as well as total antioxidant capacity and peptide antioxidant capacity.

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Antioxidant activity of blackberry (Rubus sp.) genotypes from the Southern Region of Brazil

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v31i1.32705 ◽

2013 ◽

Vol 31 (1) ◽

Author(s):

GABRIELA ELISA HIRSCH ◽

MÁRCIA VIZZOTTO ◽

ANA LUCIA ABOY ◽

AMÉLIA TEREZINHA HENRIQUES ◽

TATIANA EMANUELLI

Keyword(s):

Antioxidant Activity ◽

Radical Scavenging ◽

Thiobarbituric Acid ◽

Thiobarbituric Acid Reactive Substances ◽

Frap Assay ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power ◽

Tbars Assay ◽

Β Carotene ◽

Phenolic Extracts

The antioxidant activity and bioactive compounds of different blackberry fruit genotypes from the major Brazilian producer region (three cultivars and four selections) were evaluated and compared to the Cherokee cultivar. Phenolic and anthocyanic extracts were obtained and evaluated for each fruit genotype. The phenolic extracts of selections 02/96 and 07/001 presented higher antioxidant activity than those of cultivars in most assays. This activity was partially correlated to the higher amount of total phenolics in these samples. Thus, the phenolic compounds are probably the major responsible for the antioxidant activity in the diphenyl-2-picrylhydrazyl radical scavenging assay (DPPH), ferric reducing antioxidant power (FRAP) assay and thiobarbituric acid reactive substances (TBARS) assay. Quercetin seems to be responsible for the antioxidant activity of blackberry phenolic extracts in the β-carotene bleaching assay. Concerning anthocyanic extracts, the selection 02/96 and Cherokee cultivar from harvest 2007 had higher antioxidant activity than the other genotypes in most assays. Anthocyanins appear to be the major responsible for the antioxidant activity of anthocyanic extracts in the DPPH and FRAP assays, although ascorbic acid also contributed to the DPPH antioxidant activity. Selection 02/96 appears to have higher antioxidant activity than the commercial cultivars cultivated in the southern Brazil and appears to be promising for nutritional and health purposes.

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Effects of Boswellia Serrata and Whey Protein Powders on Physicochemical Properties of Pork Patties

Foods ◽

10.3390/foods9030334 ◽

2020 ◽

Vol 9 (3) ◽

pp. 334 ◽

Cited By ~ 1

Author(s):

Fengqi Yang ◽

Won-Young Cho ◽

Nayeon Lee ◽

Da-Hee Kim ◽

Jihye Lee ◽

...

Keyword(s):

Lipid Oxidation ◽

Whey Protein ◽

Meat Products ◽

Textural Properties ◽

Thiobarbituric Acid ◽

Control Group ◽

Processed Meat ◽

Boswellia Serrata ◽

Bacterial Colony ◽

Pork Patties

Processed meat products are prone to oxidative damage and quality decline during storage; however, these problems can be mitigated by the proper formulation of meat productions. This study evaluated the effects of natural anti-oxidants found in Boswellia serrata (B), whey protein powder (W), and their combination on pork patties during storage, exploring changes in textural properties and lipid oxidation susceptibility. The 2% whey-added group exhibited a higher crude protein content than the untreated control group. The highest water-holding capacity and lowest cooking losses were observed in mixed-additive groups (WB1 (2% W/0.5% B) and WB2 (2% W/1.0% B), and the highest sensory scores for overall acceptability were obtained for WB1. Adding B. serrata can neutralize the hardness caused by whey powder, thereby improving palatability. From 7 d (days 7), the extents of lipid oxidation, determined using 2-thiobarbituric acid-reactive substances (TBARS) analysis, for the WB1 and WB2 groups were significantly lower than that of the control group. The WB1 and WB2 groups exhibited substantially suppressed total bacterial colony and Escherichia coli counts relative to the control group. Our findings suggest that the additive combination of B. serrata and whey protein powders can suppress lipid oxidation, improve storage stability, and enhance textural properties in the production of functional pork patties.

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Antioxidant Power, Lipid Oxidation, Color, and Viability of Listeria monocytogenes in Beef Bologna Treated with Gamma Radiation and Containing Various Levels of Glucose†

Journal of Food Protection ◽

10.4315/0362-028x-65.11.1750 ◽

2002 ◽

Vol 65 (11) ◽

pp. 1750-1755 ◽

Cited By ~ 20

Author(s):

CHRISTOPHER H. SOMMERS ◽

XUETONG FAN

Keyword(s):

Antioxidant Activity ◽

Listeria Monocytogenes ◽

Ionizing Radiation ◽

Lipid Oxidation ◽

Thermal Processing ◽

Meat Products ◽

Color Analysis ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power ◽

Radiation Induced

Ionizing radiation can be used to pasteurize ready-to-eat (RTE) meat products. Thermal processing of RTE meats that contain dextrose results in the production of antioxidants that may interfere with ionizing radiation pasteurization of RTE meat products. Beef bologna was manufactured with dextrose concentrations of 0, 2, 4, 6, and 8%. Antioxidant activity, as measured by the Ferric Reducing Antioxidant Power assay, increased with dextrose concentration but was unaffected by ionizing radiation. Lipid oxidation increased significantly in irradiated bologna (4 kGy) that contained dextrose. Hunter color analysis indicated that the addition of dextrose reduced the ionizing radiation-induced loss of redness (a-value) but promoted the loss of brightness (L-value). The radiation resistance, D10-value, of Listeria monocytogenes that was surface-inoculated onto bologna slices was not affected by dextrose concentration. L. monocytogenes strains isolated from RTE meats after listeriosis outbreaks were utilized. Increased antioxidant activity generated by thermal processing of dextrose in fine emulsion sausages does not present a barrier to radiation pasteurization of RTE meats. However, a high dextrose concentration in combination with gamma irradiation increases lipid oxidation significantly.

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Extraction of Anthocyanins from Borage (Echium amoenum) Flowers Using Choline Chloride and a Glycerol-Based, Deep Eutectic Solvent: Optimization, Antioxidant Activity, and In Vitro Bioavailability

Molecules ◽

10.3390/molecules27010134 ◽

2021 ◽

Vol 27 (1) ◽

pp. 134

Author(s):

Oscar Zannou ◽

Hojjat Pashazadeh ◽

Mohamed Ghellam ◽

Salam A. Ibrahim ◽

Ilkay Koca

Keyword(s):

Antioxidant Activity ◽

Biological Activities ◽

Choline Chloride ◽

Radical Scavenging ◽

Deep Eutectic Solvent ◽

Total Phenolic ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Antioxidant Power ◽

Echium Amoenum

Borage flower (Echium amoenum), an annual herb native to the Mediterranean region, is an excellent source of anthocyanins and is widely used in various forms due to its biological activities. In the present study, a choline chloride and glycerol (CHGLY)-based natural deep eutectic solvent (NADES) was applied in order to extract the anthocyanins from borage flowers. The traditional solvents, including water, methanol, and ethanol, were used to evaluate the efficiency of CHGLY. The results showed that CHGLY was highly efficient compared to the traditional solvents, providing the highest amounts of the total anthocyanin content (TAC), total phenolic content (TPC), total flavonoid content (TFC), individual anthocyanins, and antioxidant activity (DPPH radical scavenging (DPPH) and ferric-reducing antioxidant power (FRAP) assays). The most dominant anthocyanin found in studied borage was cyanidin-3-glucoside, followed by cyanin chloride, cyanidin-3-rutinoside, and pelargonidin-3-glucoside. The bioavailability % was 71.86 ± 0.47%, 77.29 ± 0.57%, 80.22 ± 0.65%, and 90.95 ± 1.01% for cyanidin-3-glucoside, cyanidin-3-rutinoside, by pelargonidin-3-glucoside and cyanin chloride, respectively. However, cyanidin-3-glucoside was the anthocyanin compound showing the highest stability (99.11 ± 1.66%) in the gastrointestinal environment. These results suggested that choline chloride and glycerol-based NADES is not only an efficient, eco-friendly solvent for the extraction of anthocyanins but can also be used to increase the bioavailability of anthocyanins.

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Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit

Molecules ◽

10.3390/molecules26216400 ◽

2021 ◽

Vol 26 (21) ◽

pp. 6400

Author(s):

Rodrigo Rodrigues ◽

Denise Bilibio ◽

Manuel S.V. Plata-Oviedo ◽

Edimir A. Pereira ◽

Marina L. Mitterer-Daltoé ◽

...

Keyword(s):

Antioxidant Activity ◽

Lipid Oxidation ◽

Storage Period ◽

Thiobarbituric Acid ◽

Total Phenolic ◽

Thiobarbituric Acid Reactive Substances ◽

Antioxidant Power ◽

Chromatography Analysis ◽

Baked Goods ◽

Gas Chromatography Analysis

The residue from commercial propolis extraction may have significant antioxidant power in food technology. However, among the challenges for using the propolis co-product as an inhibitor of lipid oxidation (LO) in baked goods is maintaining its bioactive compounds. Therefore, this study aimed to determine the propolis co-product extracts’ capability to reduce LO in starch biscuit formulated with canola oil and stored for 45 days at 25 °C. Two co-product extracts were prepared: microencapsulated propolis co-product (MECP) (with maltodextrin) and lyophilized propolis co-product (LFCP), which were subjected to analysis of their total phenolic content and antioxidant activity (AA). Relevant antioxidant activity was observed using the methods of analysis employed. The spray-drying microencapsulation process showed an efficiency of 63%. The LO in the biscuits was determined by the thiobarbituric acid reactive substances (TBARS) test and fatty acid composition by gas chromatography analysis. Palmitic, stearic, oleic, linoelaidic, linoleic, and α-linolenic acids were found in biscuits at constant concentrations throughout the storage period. In addition, there was a reduction in malondialdehyde values with the addition of both propolis co-product extracts. Therefore, the propolis co-product extracts could be utilized as a natural antioxidant to reduce lipid oxidation in fatty starch biscuit.

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In vivo and in vitro antioxidant effects of three Veronica species

Open Life Sciences ◽

10.2478/s11535-012-0041-4 ◽

2012 ◽

Vol 7 (3) ◽

pp. 559-568 ◽

Cited By ~ 4

Author(s):

Jelena Živković ◽

Tatjana Ćebović ◽

Zoran Maksimović

Keyword(s):

Antioxidant Activity ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Thiobarbituric Acid ◽

Butylated Hydroxytoluene ◽

Antioxidant Systems ◽

Antioxidant Power ◽

Antioxidant Effects

AbstractThe aim of the present study was to examine the antioxidant activity of three Veronica species (Plantaginaceae). The antioxidant potential of various extracts obtained from aerial flowering parts was evaluated by DPPH-free (1,1-diphenyl-2-picrylhydrazyl-free) radical scavenging activity and ferric-reducing antioxidant power assays. Considerable antioxidant activity was observed in the plant samples (FRAP values ranged from 0.97 to 4.85 mmol Fe2+/g, and DPPH IC50 values from 12.58 to 66.34 µg/ml); however, these levels were lower than the activity of the control compound butylated hydroxytoluene (BHT) (FRAP: 10.58 mmol Fe2+/g; DPPH IC50: 9.57 µg/ml). Also, the in vivo antioxidant effects were evaluated in several hepatic antioxidant systems in rats (activities of glutathione peroxidase, glutathione reductase, peroxidase, catalase, xanthine oxidase, glutathione content and level of thiobarbituric acid reactive substances) after treatment with different Veronica extracts, or in combination with carbon tetrachloride (CCl4). Pretreatment with 100 mg/kg b.w. of Veronica extracts inhibited CCl4-induced liver injury by decreasing TBA-RS level, increasing GSH content, and bringing the activities of CAT and Px to control levels. The present study suggests that the extracts analyzed could protect the liver cells from CCl4-induced liver damage by their antioxidative effect on hepatocytes.

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Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation

Foods ◽

10.3390/foods9121786 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1786

Author(s):

Juan M. Pérez-Andrés ◽

Janna Cropotova ◽

Sabine M. Harrison ◽

Nigel P. Brunton ◽

Patrick J. Cullen ◽

...

Keyword(s):

Lipid Oxidation ◽

Meat Products ◽

Thiobarbituric Acid ◽

Atmospheric Plasma ◽

Chicken Breast ◽

Different Types ◽

Potential Applications ◽

Tbars Values ◽

The Stability ◽

The Impact

Cold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its impact on food quality is not yet fully understood. The aim of this research is to study the impact of in-package plasma technology on the stability of cholesterol and total lipid in four different types of meat (beef, pork, lamb and chicken breast). Additionally, any changes in the primary or secondary lipid oxidation, which is undesirable from a health perspective, is investigated. CAP was not found to have any impact on the cholesterol or lipid content. However, higher peroxide and thiobarbituric acid reactive substances (TBARS) values were found for the treated samples, indicating that plasma can induce the acceleration of primary and secondary lipid oxidation. Finally, color was not affected by the treatment supporting the suitability of the technology for meat products.

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Effect of Two Drying Methods on the Bioactive Cashew Apple Varieties Consumed in the City of Garoua (Northern Cameroon)

European Journal of Medicinal Plants ◽

10.9734/ejmp/2021/v32i1230436 ◽

2021 ◽

pp. 64-77

Author(s):

Kouogueu Seuyim Ghislain ◽

Nguedjo Wandji Maxwell ◽

Dibacto Kemadjou Ruth Edwige ◽

Nseme Mboma Yves Didier ◽

Djouka Nembot Pelagie Marcel ◽

...

Keyword(s):

Antioxidant Activity ◽

Bioactive Compounds ◽

Antioxidant Activities ◽

Radical Scavenging ◽

Drying Methods ◽

Dpph Radical ◽

Constant Weight ◽

Antioxidant Power ◽

Cashew Apple ◽

The Impact

Aims: The cashew tree (family Anacardiaceae) grows widely in many parts of African countries, including Cameroon. Its fruit and nut are used for food and several studies have shown their beneficial effects on health. This work aimed to evaluate the impact of two drying methods on the content of bioactive compounds and antioxidant activity. Methodology: Four varieties (VAR 1, VAR 2, VAR 3, VAR 4) of cashew apple samples were collected and drying using sun-dried and oven-dried to a constant weight, and then ground in a blender to a powder, the fresh one was cut up and crushed in a blender. All sample were reconstituted with distilled water and polyphenols, flavonoids, alkaloids contents, and antioxidant activity through different mechanisms (DPPH radical, FRAP and TAC assays) were assessed. Results: Alkaloids ranged from 1.50 mg EQui/g MF to 5.69 mg EQui/g DM for fresh and oven-dried VAR 1 respectively, polyphenols ranged from 786.15 mg EAG/g MF to 2836.92 mg EAG/g DM for fresh and oven-dried VAR 1 respectively, flavonoids ranged from 8.18 mg EAG/g MF to 295.45 mg EAG/g DM for fresh and oven-dried VAR 2 respectively. TAC values ranged from 13.09 mg EAA/g MF to 67.06 mg EAA/g for fresh and oven-dried VAR3 and VAR2 respectively. The highest DPPH radical scavenging value (86.25%) was obtained with fresh VAR 4 and the lowest (25.67%) with fresh VAR 1. The highest ferric reducing antioxidant power (FRAP) was obtained with fresh VAR 1 and VAR 3 (0.27 mg AAE/g MF) and the lowest with VAR 3 and VAR 4 oven-dried (0.23 mg AAE/g MF). Conclusion: In conclusion, the different cashew varieties studied in this work are a good source of antioxidants. The drying method significantly affects bioactive compounds and antioxidant activities. A weak but not significant correlation was obtained between the number of bioactive compounds and antioxidant activities.

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Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety “BRS Magna”

Molecules ◽

10.3390/molecules25163701 ◽

2020 ◽

Vol 25 (16) ◽

pp. 3701

Author(s):

Gabriela Viana da Silva ◽

Bruna Aparecida Souza Machado ◽

Walkia Polliana de Oliveira ◽

Camilla Fernanda Godinho da Silva ◽

Cedenir Pereira de Quadros ◽

...

Keyword(s):

Antioxidant Activity ◽

Bioactive Compounds ◽

Radical Scavenging ◽

Total Phenolic ◽

Drying Methods ◽

Anthocyanin Content ◽

Drying Process ◽

Total Anthocyanin ◽

Antioxidant Power ◽

Conventional Oven

The effects of the drying process using the conventional oven and freeze-drying on the thermogravimetric profile, proximate composition, color parameters, individual bioactive compounds, and antioxidant activity in the grape residue (skin) were evaluated. Twenty individual phenolic compounds were identified, where a variation in concentration was observed for flavonols, stilbenes, phenolic acids, flavonoids, procyanidins, and particularly anthocyanins (malvidin-3,5-di-O-glucoside of 253.2–536.9 mg/kg) due to the drying process. Drying in a conventional oven caused a decrease of 23% of the total polyphenols. The skin of the BRS magna grape has a high concentration of total phenolic content of 489.5–148.3 mg.GAE/100 g, total anthocyanin content of 124.9–260.1 mg.CE/100 g, and total flavonoid content of 12.7–26.0 mg.QE/100 g. The results of free radical scavenging activity (1.26–4.91 μg/mL, as EC50) and ferric reducing antioxidant power (82.93–184.10 μmol/g of skin as equivalent to Fe2SO4) indicate high antioxidant activity, independently of the drying process applied. It was concluded that, if the application is directed to anthocyanin compounds, the use of lyophilization is recommended. On the other hand, if the interest is in bioactive compounds that exert antioxidant activity, conventional oven-drying can be used.

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