The antioxidant properties and total phenolic compounds of soybean extract fermented with Saccharomyces cerevisiae during 24 h were evaluated. Total polyphenolic compounds extracted in ethanol/water (1:1) solution were 789.54 mg/g dry extract, and flavonoids were 169.47 mg quercetin equivalents/g of dry extract. Reducing power (91.18%) and DPPH scavenging (79.30% at 4-times diluted) were excellent, and so high as BHA, 92.17% and 73.8% respectively, while superoxide anion scavenging showed poor inhibition (4876 equivalent SOD U/g). Antioxidant activity in linoleic acid/water emulsion system of fermented extract measured as peroxide formation inhibition at 37 7C was the strongest (95.62%), while it exerted a moderate inhibition for conjugated dienes and thiobarbituric acid reactive substances (64.77% and 54.33%). At 80 7C the antioxidant activity assayed at a higher concentration was less effective (29.35% on CD; 74.58% on PV and 35.04% on TBARS).
The addition of n3 polyunsaturated fatty acids to foods is an emerging area of commercial and academic interest. However, the incorporation of n3 polyunsaturated fatty acids into food systems is potentially problematic due to their propensity to oxidize easily. The antioxidant capacity of MRP has mostly been studied in vitro, in fresh chicken, mutton and pork, and in precooked ground pork and beef patties and sausages. The aim of this study is to evaluate the antioxidant properties as well as the antioxidant effect of a preformed Maillard Reaction Product (MRP) from sarcoplasmic proteins/malondialdehyde, known for its antioxidant effect on water/oil emulsion and on lipid oxidation of beef patties when the level of n3 PUFA is improved. The MRP presented a high reducing power, a low phenolic compound content (9.2 mg gallic acid equivalent/g and 798.3 mg quercetin equivalent/g), and a minor DPPH and ABTS+ radicals scavenging activity (34 % and 23,5 %, respectively). All concentrations of MRP assayed inhibited hydroperoxide formation and thiobarbituric acid reactive substances (TBARS) production during refrigerated storage of enriched meat patties. The 3% concentration was the most efficient and exerted an 83 % and 85 % inhibition of peroxidation measured as peroxide value and TBARS, respectively.
The antioxidant properties of the soluble fraction of a Maillard reaction product (MRP) model generated from sarcoplasmic protein/malondialdehyde (MDA) were evaluated. The dry extract colour values showed that it has a pale brown colour appearance, and the carbonyl content of isolated protein increased from 2474 nmol/mg protein to 3904 nmol/mg protein, before and after reaction with MDA, respectively. Reducing power (82.34%) and 1,1-diphenyl-2-picryl hydrazyl radical scavenging (35.20%) were very good, while superoxide anion scavenging showed poor inhibition (324 equivalent SOD units/g). Antioxidant activity in the fused lard system was stronger than in the emulsion system, on all parameters tested, exerting 89% reduction on hydroperoxides, 78% on thiobarbituric acid-reactive substances (TBARS) and 69% on conjugated dienes (CD) at 80 7C. In the linoleic acid/water emulsion system, the antioxidant activity, measured as peroxide formation inhibition at 37 7C, at the higher concentration assayed was 81%, whereas on CD and on TBARS, it exerted a moderate inhibition (45% and 58%). At 80 7C, the antioxidant activity, for the same concentration, was less effective (37% on CD; 75% on peroxide values, and 40% on TBARS). In conclusion, the sarcoplasmic protein/MDA reaction products showed an excellent antioxidant activity in fused lard and a good performance in the linoleic/water emulsion system.
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