Catalytic mechanisms of metmyoglobin on the oxidation of lipids in phospholipid liposome model system

Min, Byungrok; Nam, Ki Chang; Ahn, Dong U.

doi:10.1016/j.foodchem.2010.04.013

Cited by 17 publications

(5 citation statements)

References 37 publications

(47 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Previous research has indicated a concurrent increase in the discoloration of meat and lipid oxidation (Greene et al, 1971, Renerre, 2000. Min et al (2010) reported that metmyoglobin induced lipid oxidation and increased TBARS values linearly in a phospholipid liposome system. Polyunsaturated fatty acids are almost exclusively restricted to the phospholipid fraction of muscle and adipose tissue in ruminants (Wood et al, 2003).…”

Section: Lipid Oxidationmentioning

confidence: 99%

RAPID COMMUNICATION: Impact of contemporary light sources on oxidation of fresh ground beef

Cooper

Wiegand

Koc

et al. 2016

Journal of Animal Science

View full text Add to dashboard Cite

Meat color is considered one of the driving factors in consumer purchasing decisions. The objective of this study was to determine the impact of 2 different lighting sources on color and lipid oxidation of ground beef patties in a controlled environment. USDA Select top rounds ( = 20) were processed to produce ground beef at 2 different fat levels (5 and 25%) and made into patties (113.4 g). Patties were packaged with oxygen permeable polyvinyl chloride, assigned to one of three lighting treatments (low UV fluorescent [FLO], light emitting diode [LED], and no light [DRK, negative control]), and placed within deli cases at 5°C. Patty removal for evaluation occurred on retail display d 1, 3, 5, and 7. Objective color measurements were obtained using a HunterLab MiniScan 45/0 LAV. These values were utilized to determine myoglobin redox forms as a measure of myoglobin oxidation. Additionally, thiobarbituric acid reactive substances (TBARS) were measured to indicate lipid oxidation. Objective color measurement for a* (redness), decreased for all light treatments by retail display day ( < 0.0001). Oxymyoglobin values for all light treatments decreased daily but showed no differences between treatments until d 5 ( < 0.0001) where DRK > LED > FLO. Conversely, metmyoglobin values increased daily ( < 0.0001), but showed no differences between treatments until d 5 where FLO > LED > DRK. TBARS values increased by day for each fat percentage ( < 0.0001) with 5% fat patties having higher TBARS values indicating great oxidation occurring in the phospholipids than adipose tissues. Results indicate that light treatment affected discoloration and metmyoglobin formation in ground beef patties LED lighting may lead to increased meat quality shelf life in a retail setting.

show abstract

Section: Lipid Oxidationmentioning

confidence: 99%

RAPID COMMUNICATION: Impact of contemporary light sources on oxidation of fresh ground beef

Cooper

Wiegand

Koc

et al. 2016

Journal of Animal Science

View full text Add to dashboard Cite

show abstract

“…Heme proteins such as myoglobin, one of the main forms of dietary iron, efficiently promote lipid oxidation (Baron and Andersen ). Myoglobin has therefore been used as a lipid oxidation catalyst in several multiphase systems (Roginsky and others ; Lorrain and others ; Min and others ).…”

Section: Lipid Oxidation In Emulsions: Preliminary Statementsmentioning

confidence: 99%

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

Berton‐Carabin

Ropers

Génot

2014

Comp Rev Food Sci Food Safe

465

372

View full text Add to dashboard Cite

More polyunsaturated fats in processed foods and fewer additives are a huge demand of public health agencies and consumers. Consequently, although foods have an enhanced tendency to oxidize, the usage of antioxidants, especially synthetic antioxidants, is restrained. An alternate solution is to better control the localization of reactants inside the food matrix to limit oxidation. This review establishes the state-of-the-art on lipid oxidation in oil-in-water (O/W) emulsions, with an emphasis on the role of the interfacial region, a critical area in the system in that respect. We first provide a summary on the essential basic knowledge regarding (i) the structure of O/W emulsions and interfaces and (ii) the general mechanisms of lipid oxidation. Then, we discuss the factors involved in the development of lipid oxidation in O/W emulsions with a special focus on the role played by the interfacial region. The multiple effects that can be attributed to emulsifiers according to their chemical structure and their location, and the interrelationships between the parameters that define the physicochemistry and structure of emulsions are highlighted. This work sheds new light on the interpretation of reported results that are sometimes ambiguous or contradictory.

show abstract

“…It is suggested that the interaction of metmyoglobin (MetMb) with hydrogen peroxide or lipid hydroperoxidases (LOOH) results in the formation of ferrylmyoglobin which can initiate free radical chain reactions (Min et al, 2010), (Chan et al, 1997), (Davies, 1990), (Egawa et al, 2000), (Kanner and Harel, 1985), (Min & Ahn, 2005) & (Rao et al, 1994). In addition to this, ferrylmyoglobin and MetMb can degrade LOOH to free radicals such as alkoxyl and peroxyl radicals, which can initiate and/or catalyze a series of propagation and termination steps in the free radical chain reactions of lipid oxidation (Frankel, 1987) & (Halliwell & Gutteridge, 1990.…”

Section: Lipid Oxidationmentioning

confidence: 99%

Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system

Kulkarni

Desantos

Kattamuri³

et al. 2011

Meat Science

100

View full text Add to dashboard Cite

The processing of meats at the factory level can trigger the onset of lipid oxidation, which can lead to meat quality deterioration. Warmed over flavor is an off-flavor, which is associated with oxidative deterioration in meat. To avoid or delay the auto-oxidation process in meat products, synthetic and natural antioxidants have been successfully used.Grape (Vitis Vinifera) is of special interest due to its high content of phenolic compounds.Grape seed extract sold commercially as a dietary supplement, has the potential to reduce lipid oxidation and WOF in cooked ground beef when added at 1%. The objective of study 1 was to compare the antioxidant activity of natural antioxidants including grape seed extract and some herbs belonging to the Lamiaciae family: rosemary (Rosmarinus Officinalis), sage (Salvia Officinalis) and oregano (Origanum Vulgare) with commercial synthetic antioxidants like BHT, BHA, propyl gallate and ascorbic acid using the ORAC assay. All sample solutions were prepared to contain 1.8 gm sample/10 ml solvent. The highest antioxidant activity was observed for the grape seed extract sample (359.75 µM TE), while the lowest was observed for BHA, propyl gallate and rosemary also showed higher antioxidant potential with ORAC values above 300 mol TE/g. ORAC values obtained for ascorbic acid and Sage were between 250-300 mol TE/g while lowest values were obtained for Butylated Hydroxytoluene (28.50 µM TE). Based on the high ORAC values obtained for grape seed extract, we can conclude that byproducts of the wine/grape industry have antioxidant potential comparable to or better than those present in synthetic counterparts. The objective of study 2 was to compare three levels of grape seed extract (GSE) to commonly used antioxidants in a pre-cooked, frozen, stored beef and pork sausage model system. Antioxidants added for comparison with control iii included grape seed extract (100, 300, 500 ppm), ascorbic acid (AA, 100 ppm of fat) and propyl gallate (PG, 100 ppm of fat). Product was formed into rolls, frozen, sliced into patties, cooked on a flat griddle to 70C, overwrapped in PVC, and then frozen at -18C for 4 months. GSE-and PG-containing samples retained their fresh cooked beef odor and flavor longer (p<0.05) than controls during storage. Rancid odor and flavor scores of GSE-containing samples were lower (p<0.05) than those of controls after 4 months of storage. The L* value of all samples increased (p<0.05) during storage. Thiobarbituric acid reactive substances (TBARS) of the control and AA-containing samples increased (p<0.05); those of GSE-containing samples did not change significantly (p>0.05) over the storage period.iv ACKNOWLEDGEMENTS

show abstract

Catalytic mechanisms of metmyoglobin on the oxidation of lipids in phospholipid liposome model system

Cited by 17 publications

References 37 publications

RAPID COMMUNICATION: Impact of contemporary light sources on oxidation of fresh ground beef

RAPID COMMUNICATION: Impact of contemporary light sources on oxidation of fresh ground beef

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system

Contact Info

Product

Resources

About