Antioxidant behaviour of products resulting from beef sarcoplasmic proteins‐malondialdehyde reaction

Abstract

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.

Whole Chia Flour as Yield Enhancer, Potential Antioxidant and Input of n-3 Fatty Acid in a Meat Product

“…The secondary oxidation products of lipid oxidation were measured as TBARS (thiobarbituric acid reactive substances) by spectrophotometric method described by Romero et al (2005) [29]. TBARS were expressed as mg of malondialdehyde (MDA) per kg of fat in samples using 1, 1, 3, 3-tetramethoxypropane (TEP) as a standard.…”

Modification of Casein by the Lipid Oxidation Product Malondialdehyde

“…Requena et al developed an analytical method for the analysis of lysine-malondialdehyde adducts and proved them to be useful biomarkers of lipid peroxidative protein modification and of oxidative stress in vivo and in vitro (9). Investigations of the antioxidant activity of the soluble reaction products of beef sarcoplasmic proteins with malondialdehyde showed that light brown pigments were produced with antioxidant properties, in analogy with nonenzymatic browning (10).…”