Nutritional value of Brazilian mangrove mussel (Mytella falcata) burger supplemented with refined or herb salts

Lira, Giselda Macena; López, Ana Maria Queijeiro; Nanes, Gabriela Marques de Farias; SANTOS, Caroliny Fenandes de Melo; RAMOS, Gabriela Mendonça; Silva, Fernanda Geny Calheiros; Guedes, Cíntia Karla Rodrigues do Monte; Nascimento, Ticiano Gomes do

doi:10.1590/fst.06621

Cited by 1 publication

(1 citation statement)

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“…11 Moreover, it has been shown that parsley can protect against DNA damage and can be incorporated into functional foods. 12 However there are not many studies in which this aromatic herb was used as potential antioxidant in beef products [13][14][15] and none of them have included the assessment of the effect of the digestion process in their antioxidant capacity.…”

Section: Introductionmentioning

confidence: 99%

Natural antioxidants (rosemary and parsley) in microwaved ground meat patties: effects of in vitro digestion

Ansorena,

Astiasaran

2024

J Sci Food Agric

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BACKGROUNDMinimizing food oxidation remains a challenge in several environments. The addition of rosemary extract (150 mg kg−1) and lyophilized parsley (7.1 g kg−1) at equivalent antioxidant activity (5550 μg Trolox equivalents kg−1) to meat patties was assessed in terms of their effect during microwave cooking and after being subjected to an in vitro digestion process.RESULTSRegardless of the use of antioxidants, cooking caused a decrease of the fat content as compared to raw samples, without noticing statistical differences in the fatty acid distribution between raw and cooked samples [44%, 47% and 6.8%, of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), respectively]. However, the bioaccessible lipid fraction obtained after digestion was less saturated (around 34% SFA) and more unsaturated (35% MUFA +30% PUFA). Cooking caused, in all types of samples, an increased lipid [thiobarbituric acid reactive substances (TBARS)] and protein (carbonyls) oxidation values. The increase of TBARS during in vitro digestion was around 7 mg malondialdehyde (MDA) kg−1 for control and samples with parsley and 4.8 mg MDA kg−1 with rosemary. The addition of parsley, and particularly of rosemary, significantly increased the antioxidant activity (DPPH) of cooked and digested microwaved meat patties.CONCLUSIONWhereas rosemary was effective in minimizing protein oxidation during cooking and digestion as compared to control samples, parsley could only limit it during digestion. Lipid oxidation was only limited by rosemary during in vitro digestion. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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