Antioxidant and bacteriostatic effects of the addition of extract of quillay polyphenols (Quillaja saponaria) in the marinade of broiler chicken

Fellenberg, María Angélica; Espinoza, Arnoldo Villegas; Peña, I.; Braga, Juan C.

doi:10.1590/s1516-635x2011000100011

Cited by 15 publications

(8 citation statements)

References 47 publications

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“…Rodríguez‐Vaquero and others () have suggested that a combination of rutin and quercetin could be used as a fish meat preservative. Fellenberg and others () added a polyphenol‐rich extract obtained from quillay ( Quillaja saponaria ) to the marinade for broiler chicken and observed an improvement in the microbiological quality of the meat. Mesophilic aerobe count and total coliform count were reduced in both chicken breasts and thighs when the polyphenol‐rich extract was added.…”

Section: Polyphenols Antimicrobials For Food Spoilage and Foodborne Bmentioning

confidence: 99%

Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf‐Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms

Papuc¹,

Goran²,

Predescu³

et al. 2017

Comp Rev Food Sci Food Safe

381

223

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Oxidative processes and meat spoilage bacteria are major contributors to decreasing the shelf-life of meat and meat products. Oxidative processes occur during processing, storage, and light exposure, lowering the nutritional and sensory value and acceptability of meat and generating toxic compounds for humans. Polyphenols inhibit oxidative processes in 3 ways: as reactive species scavengers, lipoxygenase inhibitors, and reducing agents for metmyoglobin. Thus, polyphenols are candidate antioxidants for meat and meat products. The cross-contamination of meat with spoilage and pathogenic microorganisms can occur in production lines and result in economic losses. The ability of polyphenols to interact with bacterial cell wall components and the bacterial cell membrane can prevent and control biofilm formation, as well as inhibit microbial enzymes, interfere in protein regulation, and deprive bacterial cell enzymes of substrates and metal ions. Thus, polyphenols are candidate antimicrobial agents for use with meat and meat products. Commercially available polyphenols can decrease primary and secondary lipid peroxidation levels, inhibit lipoxygenase activity, improve meat color stability, minimize the degradation of salt-soluble myofibrillar protein and sulfhydryl groups, and retard bacterial growth. Further studies are now needed to clarify the synergistic/antagonistic action of various polyphenols, and to identify the best polyphenol classes, concentrations, and conditions of use.

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Section: Polyphenols Antimicrobials For Food Spoilage and Foodborne Bmentioning

confidence: 99%

Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf‐Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms

Papuc¹,

Goran²,

Predescu³

et al. 2017

Comp Rev Food Sci Food Safe

381

223

View full text Add to dashboard Cite

show abstract

“…Previous work in poultry meat (Fellenberg et al 2011), showed that quillaia extract is effective against lipid oxidation when it is applied by injection in marinade brine. In this study, the treatment with quillaia extract presented values close to the control group in the different lipid-oxidation conditions.…”

Section: Discussionmentioning

confidence: 99%

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

Fellenberg

Carlos

Peña

et al. 2020

AFSci

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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.

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“…Evaluation of a polyphenol-rich QS extract to retard oxidation of chicken meat lipids. Fellenberg et al, (2011) Analysis of anti-molluscicide activity of QS saponins in grey field slug. González-Cruz and San Martín…”

Section: Bacteriamentioning

confidence: 99%

Saponin production from Quillaja genus species. An insight into its applications and biology

Guerra

Sepúlveda

2021

Sci. agric. (Piracicaba, Braz.)

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Quillaja genus (Quillajaceae family) is endemic to South America, where is represented by two species, Quillaja saponaria and Quillaja brasiliensis. One outstanding characteristic of these forest tree species is their production of saponins, a family of amphipathic glycosides, involved in the defensive response of plants against biotic and abiotic factors. Saponins are metabolites of economic importance due to their chemical and physical properties. Basic and applied research efforts performed during the last decades, mainly on Q. saponaria, have placed these compounds as an important raw material in industrial areas, such as food and beverage, cosmetics, vaccine production, biopesticides, among others. In this review, we summarize information on saponins from Quillaja species during the last years, analyzing current developments by application areas, as well as their chemical composition and properties. We also describe the general advances in revealing saponin biosynthesis pathways, related genes and Quillaja genomes, as well as the conservation status, domestication processes, and perspectives in the context of implementing genetic improvement programs.

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Antioxidant and bacteriostatic effects of the addition of extract of quillay polyphenols (Quillaja saponaria) in the marinade of broiler chicken

Cited by 15 publications

References 47 publications

Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf‐Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms

Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf‐Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms

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

Saponin production from Quillaja genus species. An insight into its applications and biology

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