Lipid oxidation in chicken meat after application of bee pollen extract, propolis extract and probiotic in their diets

The effect of adding bee pollen in beef burger on the oxidative stability was investigated. Antioxidant properties, chemical composition and vitamins were also determined. The antioxidant activity of bee pollen by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging and β-carotene-linoleic acid methods were high. The predominant minerals in bee pollen were Mg, followed by Ca, K and Mn. Bee pollen can be considered a rich source of B6 vitamin (4.96 mg/100 g bee pollen) and the concentrations of vitamin B1 and B2 were 0.74 mg/100 g and 0.78 mg/100 g, respectively. Regarding lipid oxidation of beef burgers, assessed by thiobarbituric acid reactive substances (TBARS), it value increased at 2.09 mg malondialdehyde /kg of beef burger after 42 days storage at -12 °C. Beef burgers containing bee pollen extract inhibited 31.78 % of lipid oxidation at the end of the experiment. Thus, the strong anti-oxidative effect and high nutritive value of bee pollen suggests its potential application as natural antioxidant in meat products.

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Correlation between nuclear magnetic resonance and traditional method to evaluate the lipid oxidation of emulsified chicken meat products with fat replacement by green banana biomass

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15277 ◽

2021 ◽

Author(s):

Bruna E. Auriema ◽

Juarez Vicente ◽

Mario G. Carvalho ◽

Rosane N. Castro ◽

Rosa H. Luchese ◽

...

Keyword(s):

Nuclear Magnetic Resonance ◽

Magnetic Resonance ◽

Lipid Oxidation ◽

Traditional Method ◽

Meat Products ◽

Chicken Meat ◽

Fat Replacement ◽

Green Banana ◽

Nuclear Magnetic

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Genotoxic and Antigenotoxic Activities of Thai Bee Pollen and Its Extracts in Human Lymphocytes by in Vitro Sister Chromatid Exchange Assay

Natural Product Communications ◽

10.1177/1934578x1701200728 ◽

2017 ◽

Vol 12 (7) ◽

pp. 1934578X1701200

Author(s):

Treetip Ratanavalachai ◽

Sumon Thitiorul ◽

Chalerm Jansom ◽

Wantha Jenkhetkan ◽

Arunporn Itharat

Keyword(s):

Sister Chromatid ◽

Sister Chromatid Exchange ◽

Chemotherapeutic Agent ◽

Human Lymphocytes ◽

Food Supplement ◽

Pollen Extract ◽

Protective Mechanisms ◽

Bee Pollen ◽

Phenolic Contents

Bee pollen has been used as a food supplement and as a traditional medicine for thousands of years. Our study demonstrated that by in vitro sister chromatid exchange assay, Mimosa pudica crude bee pollen extract (0.005-5.0 μg/mL CE) from Chiangmai, Northern Thailand, increased genotoxicity in human lymphocytes at concentrations of 0.005 and 0.5 μg/mL by 20% and 24% respectively, compared to the RPMI control. Its defatted extract (DE) at 0.005-5.0 μg/mL increased the activities by 24–32% whereas the lipid extract (LE) at 0.00125 μg/mL but not at 0.0125–1.25 μg/mL increased the activities by 25%. Only CE at 5.0 μg/mL induced cytotoxicity. Pretreatments of CE, DE, and LE at 0.5, 5, and 0.00125 μg/mL induced antigenotoxicities against doxorubicin, a potent genotoxic chemotherapeutic agent by 24%, 28%, and 16%, respectively. Their protective mechanisms are feasibly involved with α-tocopherol and phenolic contents such as gallic acid and ferulic acid.

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Bee pollen extract as an eco-friendly corrosion inhibitor for pure copper in hydrochloric acid

Journal of Molecular Liquids ◽

10.1016/j.molliq.2020.113849 ◽

2020 ◽

Vol 316 ◽

pp. 113849 ◽

Cited By ~ 1

Author(s):

Rasha Khalid Ahmed ◽

Shengtao Zhang

Keyword(s):

Hydrochloric Acid ◽

Corrosion Inhibitor ◽

Pure Copper ◽

Pollen Extract ◽

Bee Pollen

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INFLUENCE OF STORAGE TEMPERATURE ON LIPID OXIDATION, STALE FLAVOR FORMATION AND DISCOLORATION IN LOTUS (NELUMBO NUCIFERA) BEE POLLEN

Journal of Food Processing and Preservation ◽

10.1111/j.1745-4549.2011.00642.x ◽

2012 ◽

Vol 37 (2) ◽

pp. 171-178 ◽

Cited By ~ 3

Author(s):

XIANG XU ◽

JIE DONG ◽

TIANJIAO LI ◽

WEI HE ◽

LIPING SUN

Keyword(s):

Lipid Oxidation ◽

Storage Temperature ◽

Nelumbo Nucifera ◽

Bee Pollen

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Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy

Animals ◽

10.3390/ani10122330 ◽

2020 ◽

Vol 10 (12) ◽

pp. 2330

Author(s):

Rodrigo Fortunato de Oliveira ◽

Maísa Santos Fávero ◽

Juliana Lolli Malagoli de Mello ◽

Fábio Borba Ferrari ◽

Erika Nayara Freire Cavalcanti ◽

...

Keyword(s):

Weight Loss ◽

Lipid Oxidation ◽

Chicken Meat ◽

Chicken Breast ◽

Moderate Degree ◽

Industrial Use ◽

Severe Degree ◽

Wooden Breast ◽

Consumer Test

Considering the increased incidence of wooden breast myopathy in broilers, the intake involves no threat to human health, indefinite etiology consumer rejection by appearance in such breasts, and the lack of studies on the industrial use of wooden breast. The objective of this study was evaluating the quality of hamburgers made with chicken meat affected by wooden breast. Breast samples from broilers slaughtered at 48-days-old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree (hardness over the entire length of the breast) samples were processed for the manufacture of hamburgers whose quality analyses (color, pH, cooking weight loss, shrinkage percentage, tenderness, storage weight loss, water activity, lipid oxidation, chemical composition and consumer test) were performed on non-stored samples (Day 0), and after storing at 30, 60, 90 and 120 days at −20 °C. There was a reduction (p < 0.05) in tenderness in samples of moderate-grade hamburgers (from 161.45 N to 289.40 N) after 120 days of storage. Hamburgers produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) fat concentration (5.32 g/100 g and 5.26 g/100 g, respectively, for the moderate and severe degree) than hamburgers made of normal samples (4.45 g/100 g). Lipid oxidation values increased, which exceeded the limit of rancidity detection, independent of myopathy. The consumers equally appreciated the aroma, flavor, and texture, and rated their overall acceptance as similar regardless of the quality of chicken meat. Chicken breast hamburgers with wooden breast myopathy is a viable alternative for the poultry industry.

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