Antioxidant effect of apple phenolic on lipid peroxidation in Chinese-style sausage

Yu, Hai; Qin, Chunjun; Zhang, Peipei; Ge, Qingfeng; Wu, Mangang; Wu, Jianping; Wang, Miao; Wang, Zhijun

doi:10.1007/s13197-013-1127-3

Cited by 13 publications

(7 citation statements)

References 40 publications

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“…Generally, the efficacy of wine pomace products at inhibiting protein oxidation is lower than against lipid oxidation. Several studies have observed no protection in solubility loss (Brannan ; Yu and others ) and Sánchez‐Alonso and others () noted no effect against myosin loss. White wine pomace extract promoted the loss of thiol groups, but inhibited carbonyl formation and myosin cross‐link formation, suggesting that grape phenols may interact with thiols thereby avoiding protein aggregation (Jongberg and others ).…”

Section: Functions In the Food Industrymentioning

confidence: 98%

“…Red skin wine pomace products also reduced protein radical accumulation; mitigating thiol loss and the formation of cross‐linked myosin (García‐Lomillo and others ). Grape seed polyphenols were also effective inhibiting carbonyl formation and protecting thiol groups (Yu and others ).…”

Section: Functions In the Food Industrymentioning

confidence: 99%

“…Despite the differences in the mechanisms and the kinetics of lipid oxidation in meat products, wine pomace products have shown antioxidant activity in a wide range of meat products, storage conditions, and processes, revealing their suitability for these sorts of products. For instance, grape antioxidant dietary fiber has presented interesting antioxidant activity in muscle samples stored at room temperature (Yu and others ), under refrigeration (Ahn and others ; Sáyago‐Ayerdi and others ), or under frozen conditions (Sánchez‐Alonso and others ; Brannan and Mah ; Colindres and Susan Brewer ; Kulkarni and others ). Other grape antioxidant products also have shown successful results in raw and cooked products (Nissen and others ; Colindres and Susan Brewer ; Selani and others ).…”

Section: Functions In the Food Industrymentioning

confidence: 99%

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Applications of Wine Pomace in the Food Industry: Approaches and Functions

García‐Lomillo

González-SanJosé

2016

Comp Rev Food Sci Food Safe

270

191

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Winemaking generates large amounts of wine pomace, also called grape pomace. This by-product has attracted the attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. This review mainly focuses on the different published approaches to the use of wine pomace and its functions in the food industry. Traditionally, wine pomace has been used to obtain wine alcohol, food colorings, and grape seed oil. More recently, research has focused in the production of other value-added products, such as extracts of bioactive compounds, mainly phenols, recovery of tartaric acid, and the making of flours. The most common functions associated with wine pomace products are their use as antioxidants, followed by their use as fortifying, coloring, and antimicrobial agents. These products have mainly been applied to the preparation of meat and fish products and to, a lesser extent, cereal products.

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Section: Functions In the Food Industrymentioning

confidence: 98%

Section: Functions In the Food Industrymentioning

confidence: 99%

Section: Functions In the Food Industrymentioning

confidence: 99%

See 1 more Smart Citation

Applications of Wine Pomace in the Food Industry: Approaches and Functions

García‐Lomillo

González-SanJosé

2016

Comp Rev Food Sci Food Safe

270

191

View full text Add to dashboard Cite

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“…In fact, at the twenty-first day of storage, lower PV was significantly (p < 0.05) investigated in treated AE 3 samples (14.75 meq peroxide/kg of meat) compared to the control (28.59 meq peroxide/kg of meat). e high PV explained the high accumulation of peroxide, which will degrade into ketone and aldehyde [68,69]. AE phenolic compounds properties will possibly participate in the peroxides decomposition leading to the peroxide value decreasing [69].…”

Section: Physicochemical Analysesmentioning

confidence: 99%

Variability in Phytochemical Contents and Biological Potential of Pomegranate (Punica granatum) Peel Extracts: Toward a New Opportunity for Minced Beef Meat Preservation

Fourati

Smaoui

Hlima

et al. 2020

Journal of Food Quality

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Extraction of Tunisian pomegranate peels was employed with different solvents such as ethyl acetate, acetonitrile, and water. Total phenolic and flavonoids contents, antioxidant activity, and antibacterial capacity against five foodborne pathogenic bacteria were evaluated. The highest values of polyphenols (351 mg gallic acid equivalent/g), flavonoids (104 mg quercetin/g), and DPPH and ABTS inhibition were recorded in the ethyl acetate extract followed by the aqueous extract. The latter present the maximum antibacterial potential against S. enterica, P. aeruginosa, and E. coli. The potential use of the lyophilized aqueous extract (AE), used for safety reason and being rich in phenolic, as biopreservative in minced beef meat was described. AE was incorporated at 0.1, 0.5, and 1% and compared with 0.1% butylated hydroxytoluene (BHT). During 21 days at 4°C, AE at 1% could appreciably retard the microflora proliferation (p<0.05), the accumulation of MetMb and the carbonyl group (p<0.05), slowing down the loss of sulphydryl proteins (p<0.05), and led to a decrease (p<0.05) in primary (peroxide value and conjugated dienes) and secondary lipid oxidation (TBARS) in treated meat. By the 14th day, AE-treated minced meat obtained higher sensory scores than untreated and BHT samples. Based on these results, lipid and protein oxidation changes and sensorial attributes were useful in discriminating meat samples by overall acceptability prediction. Generally, AE at 1% presented the potent preservative effect that could be utilized as an application on meat-substituting synthetic antioxidant.

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“…Numerous reports reveal that incorporation of AP in food formulations upgraded AO activity preventing or delaying oxidative change, i.e., lipid oxidation in the food matrix. Apple phenols, the major carriers of AO activity, exhibited stronger phospholipid protective capacity than BHT and their effect in enhancing the oxidation stability of meat products was shown [37]. As a natural alternative to artificial preservatives, APF could be used in various food formulations as well.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects

et al. 2020

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Apple pomace flour (APF) obtained at industrial scale level by the application of innovative technological process (dehydration (5 h, T ≤ 55 °C), grinding (300 µm)) was evaluated as a source of bioactive compounds with antioxidative, antiobesity and antidiabetic effects. Proximate composition, individual (HPLC–DAD–MS/MS) and total phenols (TPC) as well as flavonoids content (TFC), antioxidant (AO) activity (DPPH, ABTS, HPMC), water and oil holding capacity (WHC and OHC) of APFs obtained from apple pomace from mixed and individual apple cultivars grown conventionally and organically were compared. The effect of APF supplementation on the glycaemic status and glucose tolerance (oral glucose tolerance test (OGTT)) of C57BL/6J mice exposed to high-fat and sucrose diet was examined. High K content (4.2–6.4 g/kg), dietary fibres (35–45 g/100 g), TPC (4.6–8.1 mg GAE/g), TFC (18.6–34.6 mg QE/g), high water and oil holding capacity (4.7–6.4 and 1.3–1.6 g/g) were observed in the APFs. Content of major phenols (phlorizin, chlorogenic acid, quercetin), TPC and TFC correlated highly with prominent AO activity. APF supplementation lowered the increase of body weight gain and blood glucose, and improved glucose tolerance significantly. Health-promoting biomolecules, AO activity, functional properties and prevention of diet-driven glucose metabolism disorders pave the way to APF exploitation in human nutrition.

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Antioxidant effect of apple phenolic on lipid peroxidation in Chinese-style sausage

Cited by 13 publications

References 40 publications

Applications of Wine Pomace in the Food Industry: Approaches and Functions

Applications of Wine Pomace in the Food Industry: Approaches and Functions

Variability in Phytochemical Contents and Biological Potential of Pomegranate (Punica granatum) Peel Extracts: Toward a New Opportunity for Minced Beef Meat Preservation

Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects

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