Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids

Abstract

The capacity of hydroxytyrosol (HXT) to inhibit lipid oxidation in cooked pork meat batter, oil-in-water emulsions and potential functional frankfurters formulated with a healthier oil combination (as animal fat replacer) was studied during chilling storage, and its effect compared with those produced by synthetic antioxidants (BHA/BHT).Although efficiency varied, HXT was an effective antioxidant during chilling storage in the three food matrices studied. In general the order of inhibition capacity of HXT against lipid oxidation (thiobarbituric acid-reactive substances-TBARS) was cooked meat batter > oil-in-water emulsion > frankfurters, whereas in the case of BHA/BHT (with lower inhibitory activity than HXT) it was cooked meat batter > oil-in-water emulsion, and there was no antioxidative effect in frankfurters. Whereas significant correlations were established between lipid oxidation (TBARS) and antioxidative capacity measured by photochemiluminescence (PCL) in frankfurters supplemented with HXT and BHA/BHT, no significant correlations were found between ferric reducing/antioxidant power assay (FRAP) and TBARS and PCL.

ω-3 in meat products: benefits and effects on lipid oxidative stability

“…162 In frankfurters enriched with -3 fatty acids, the effect of hydroxytyrosol was more effective than BHA/BHT at reducing TBARS production and increasing antioxidant activity in the product. 57 Basil and horseradish (Galangal) also demonstrated antioxidant activity in vitro; thus they were tested (in the form of powder and ethanol extract) in ground and cooked pork. The results showed that basil had a higher antioxidant effect than horseradish, which was potentiated by using the product in powder form.…”

A quantum chemical study on the free radical scavenging activity of tyrosol and hydroxytyrosol

“…HTyr has been reported to have anti-cancer [36][37][38] and anti-inflammatory [39] activities to inhibit low-density lipoprotein (LDL) [40][41][42][43] and lipid [44] oxidation, platelet aggregation [45,46], atherosclerosis [47], hyperglycemia and OS induced by diabetes [48], and endothelial cell activation [49]. It has also been reported that HTyr is able to prevent protein damage induced by ultraviolet radiation [50] as well as the oxidation of olive oil [51,52] and to protect DNA from damages caused by hydrogen peroxide [53] and peroxynitrite [54].…”

Development of Meat-based Functional Foods: A Review

“…Meat products enriched with selenium [74], Calcium [75] and iron [76] have been produced. Studies shows that non meat ingredients (walnut, sea weed etc) can also raise the mineral content of processed meat [15,77]. Dry fermented sausage was enriched with iodine in a study [74].…”

“…[88,89], spices( cardamom, clove, nutmeg etc)and herbs for example oregano, rosemary, melissa, green tea, etc [46,79,90] have also been used as a source of natural antioxidants. Frankfurters enriched with n-3 PUFA contain hydroxytyrosol which has antioxidant property [77,91].…”