Actualización en El Uso De Antioxidantes Naturales Derivados De Frutas Y Verduras Para Prolongar La Vida Útil De La Carne Y Productos Cárneos

Valenzuela, Carolina; M, Patricio Pérez

doi:10.4067/s0717-75182016000200012

Cited by 13 publications

(10 citation statements)

References 41 publications

(62 reference statements)

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“…Besides the positive effects of increasing the meat and milk antioxidants on human welfare, anthocyanins could increase the shelf-life of animal products [42,89,90]. Overall, polyphenols avoid lipid and protein oxidation (hyper-peroxides, aldehydes, and ketones), autolysis, and microbial pollution [29,[91][92][93].…”

Section: Anthocyanins and Polyphenols In Milk And Meat Fatty Acids Compositionmentioning

confidence: 99%

Potential Effects of Delphinidin-3-O-Sambubioside and Cyanidin-3-O-Sambubioside of Hibiscus sabdariffa L. on Ruminant Meat and Milk Quality

Lazalde-Cruz

Miranda‐Romero

Tirado‐González

et al. 2021

Animals

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The objective was to review the potential effects of adding anthocyanin delphinidin-3-O-sambubioside (DOS) and cyanidin-3-O-sambubioside (COS) of HS in animal diets. One hundred and four scientific articles published before 2021 in clinics, pharmacology, nutrition, and animal production were included. The grains/concentrate, metabolic exigency, and caloric stress contribute to increasing the reactive oxygen species (ROS). COS and DOS have antioxidant, antibacterial, antiviral, and anthelmintic activities. In the rumen, anthocyanin might obtain interactions and/or synergisms with substrates, microorganisms, and enzymes which could affect the fiber degradability and decrease potential methane (CH4) emissions; since anthocyanin interferes with ruminal fatty acids biohydrogenation (BH), they can increase the n-3 and n-6 polyunsaturated fatty acids (PUFA), linoleic acid (LA), and conjugated linoleic acid (CLA) in milk and meat, as well as improving their quality. Anthocyanins reduce plasma oxidation and can be deposited in milk and meat, increasing antioxidant activities. Therefore, the reduction of the oxidation of fats and proteins improves shelf-life. Although studies in ruminants are required, COS and DOS act as inhibitors of the angiotensin-converting enzyme (ACEi) and rennin expression, regulating the homeostatic control and possibly the milk yield and body weight. By-products of HS contain polyphenols as calyces with positive effects on the average daily gain and fat meat quality.

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Section: Anthocyanins and Polyphenols In Milk And Meat Fatty Acids Compositionmentioning

confidence: 99%

Potential Effects of Delphinidin-3-O-Sambubioside and Cyanidin-3-O-Sambubioside of Hibiscus sabdariffa L. on Ruminant Meat and Milk Quality

Lazalde-Cruz

Miranda‐Romero

Tirado‐González

et al. 2021

Animals

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“…Besides the positive effects of increasing the meat and milk antioxidants on human welfare, anthocyanins could increase the shelf-life of animal products [65][66][67]. Overall, polyphenols avoid lipids and proteins oxidation (hyper-peroxides, aldehydes, and ketones), autolysis, and microbial pollution [28,[68][69][70].…”

Section: Effects Of Hs Anthocyanins Milk and Meat Shelf-lifementioning

confidence: 99%

Potential Effects of Delphinidin-3-O-sambubioside and Cyanidin-3-O-sambubioside of <em>Hibiscus sabdariffa</em> L. in Ruminant Meat and Milk Production and Quality

Lazalde-Cruz¹,

Tirado‐González²,

Miranda‐Romero³

et al. 2021

Preprint

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The objective was to analyze the effects of adding anthocyanin delphinidin-3-O-sambubioside and cyanidin-3-O-sambubioside of Hibiscus sabdariffa L. in animal diets. Scientific articles published before 2021 in clinics, pharmacology, nutrition, and animal production were included. The grains/concentrate, metabolic exigency, and caloric stress contribute to increasing the reactive oxygen species (ROS); the excess of ROS unbalance the oxidants and antioxidants. Cyanidin-3-O-sambubioside and delphinidin-3-O-sambubioside have antioxidant, antibacterial, antiviral, and anthelmintic activities. In the rumen, anthocyanin might show interactions and/or synergisms with substrates, microorganisms, and enzymes which could reduce the fiber degradability, but increase the potential methane (CH4) emissions; since anthocyanin interferes in the biohydrogenation of fats, they increase the fat milk and meat quality. Anthocyanins reduce plasma oxidation and deposit in tissues, increasing the milk and meat antioxidant activities. Cyanidin-3-O-sambubioside and delphinidin-3-O-sambubioside act as inhibitors of the angiotensin-converting enzyme (ACEi) and rennin expression which may improve milk yield (there is not enough evidence in ruminants, though). Polyphenols affect the reproductive potential. Sub products of HS contain as many amounts of polyphenols as calyces, and their inclusion in diets would positively affect the average daily gain and fat meat quality. Including HS in ruminant diets can improve the meat and milk quality.

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“…Los pigmentos vegetales se pueden clasificar generalmente en pigmentos liposolubles y pigmentos hidrosolubles (Zhoh et al, 2010). Dentro del grupo de los pigmentos liposolubles se encuentran principalmente las clorofilas y los carotenoides, y dentro del grupo de los pigmentos hidrosolubles se encuentran las antocianinas, las betalaínas y los flavonoides (Valenzuela & Pérez, 2016).…”

Section: Pigmentos Vegetalesunclassified

“…En este orden de ideas, los pigmentos vegetales incluyen una variedad de diferentes gamas de componentes y colores, donde se pueden mencionar principalmente los flavonoides, antocianinas, carotenoides, betalaínas, clorofilas, etc. (Valenzuela & Pérez, 2016).…”

Section: Introductionunclassified

Pigmentos vegetales y compuestos naturales aplicados en productos cárnicos como colorantes y/o antioxidantes: revisión

Girón

Martínez

Hurtado

et al. 2016

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La necesidad de encontrar productos naturales que tengan aplicación funcional como colorantes y/o antioxidantes en los productos cárnicos es una temática que hoy por hoy tiene una gran acogida, debido al interés social de consumir productos saludables y nutritivos. Es por esto que en este artículo de revisión se presentan algunas de las principales investigaciones que se han adelantado a nivel nacional e internacional sobre esta temática de estudio. Es de resaltar que a la fecha existen un gran número de productos y subproductos vegetales que son tema de investigación como fuente de colorantes y antioxidantes naturales en productos cárnicos. En dichos productos hay presencia de compuestos bioactivos de interés como lo son el licopeno, la capsantina, antocianinas, luteína, betalaínas, curcumina y entre otros como flores de litchi, hojas de M.Oleifera, extracto de zanahoria, etc.

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Actualización en El Uso De Antioxidantes Naturales Derivados De Frutas Y Verduras Para Prolongar La Vida Útil De La Carne Y Productos Cárneos

Cited by 13 publications

References 41 publications

Potential Effects of Delphinidin-3-O-Sambubioside and Cyanidin-3-O-Sambubioside of Hibiscus sabdariffa L. on Ruminant Meat and Milk Quality

Potential Effects of Delphinidin-3-O-Sambubioside and Cyanidin-3-O-Sambubioside of Hibiscus sabdariffa L. on Ruminant Meat and Milk Quality

Potential Effects of Delphinidin-3-O-sambubioside and Cyanidin-3-O-sambubioside of <em>Hibiscus sabdariffa</em> L. in Ruminant Meat and Milk Production and Quality

Pigmentos vegetales y compuestos naturales aplicados en productos cárnicos como colorantes y/o antioxidantes: revisión

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