Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties

Naveena, B. M.; Sen, Arup; Vaithiyanathan, S.; Babji, Y.; Kondaiah, N.

doi:10.1016/j.meatsci.2008.06.005

Cited by 270 publications

(219 citation statements)

References 18 publications

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“…A significant decease in 'L' value due to addition of salt to comminuted chicken patties had been reported by Swatland and Barbut (1999). In a study, Naveena et al (2008) reported a reduction in 'L' value and an increase in 'a' values due to addition of pomegranate peel extract in chicken patties. Decrease in 'a' value indicates the change in colour from red to brown which could be due to the formation of metmyoglobin.…”

Section: Methodsmentioning

confidence: 86%

Comparative antioxidant effect of BHT and water extracts of banana and sapodilla peels in raw poultry meat

2011

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Antioxidant properties of banana (Musa paradisiaca) and Sapodilla/Chikoo (Manilkara zapota) peel extracts in chicken patties were evaluated. Four treatments viz., I. Control (meat+2% salt), II.BHT (meat+2% salt+ 0.1% BHT), III. BPE (meat+2% salt+2% banana peel extract) and IV. SPE (meat+2% salt+2% sapodilla/chikoo peel extract) were compared for changes in colour and lipid oxidation during 8 days refrigerated storage (4±°C). The average phenolic content was 550.2 and 550.8 mg gallic acid equivalent per 10 g peel in BPE and SPE respectively. Free radical scavenging activity was 66.9 and 67.8% in BPE and SPE respectively. Banana peel extract had significantly (P<0.05) higher reducing activity (1.6) as compared to sapodilla peel extract (0.91). During refrigerated storage period, all color parameters decreased significantly in all treatments. Observation on lipid oxidation showed a significantly (P<0.05) higher TBARS values in control than other three treatments. The increase in TBARS from initial day of storage to last day of storage was highest in control (514.3%) as compared to BHT (387.7%), BPE (370.6%) and SPE (383.7%). Both synthetic antioxidants and natural extracts significantly decreased the TBARS. The average decrease in TBARS values during 8 days of storage was 56.8%, 38.3% and 37.2% values in BHT, BPE and SPE treatments respectively. Therefore, it was concluded that water extracts obtained from banana and sapodilla peels could be explored as natural antioxidants in poultry meat and meat products.

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Section: Methodsmentioning

confidence: 86%

Comparative antioxidant effect of BHT and water extracts of banana and sapodilla peels in raw poultry meat

2011

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“…Vitamins C and E, Phenolic compounds and carotenoids have been thought to be responsible for most of the antioxidant activity in foods (Esterbauer et al 1991;Jialal et al 1990;Duthie and Crozier 2000). Many workers recently reported antioxidative effect of aqueous extract of some plant and fruit byproducts in meat and meat products (Yogesh and Ali 2012;Naveena et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant potential of aqueous extract of some food grain powder in meat model system

2012

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In-vitro antioxidant activity of some food grains [sprouted mung bean (Vigna radiata), mung bean, sprouted chana (Cicer arietinum), chana, corn (Zea mays), methi (Trigonella foenum-graecum) and rajma (Phaseolus vulgaris)] powder extracts (FGE) was estimated by DPPH free radical scavenging activity (SA) method. Total phenolics and reducing power were also estimated in these extracts. The antioxidant potential of these extracts was also estimated in a meat model system. Total phenolics in FGE ranged from 66.9±3.4 to 248.6±11.1 mg TAE/gdw respectively which differed significantly (P < 0.01) among various groups. These extracts also showed remarkable DPPH radical scavenging activity (43.9±1.1 % to 69.9±2.9 %). The reducing power OD700 was observed maximum (P<0.01) in sprouted mung bean extract as compared to corn powder extract. The correlation between DPPH free radical SA v/s total phenolics was significant (P<0.01) with R00.775. correlation between DPPH free radical SA v/s reducing power and total phenolics v/s reducing power was also significant (P<0.01) with R value 0.907 and 0.682 respectively. FGE treated raw chicken breast meat showed better (P<0.01) oxidative stability than control groups.

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“…In the term of bio-preservation, Naveena et al (2008) showed that even low levels of pomegranate juice have the sufficient capacity to inhibit oxidation of chicken patties. In good agreement with our findings, Vaithiyanathan et al (2011) demonstrated that the W fraction of pomegranate at the concentration of 0.02% could reduce the spent hen breast meat oxidation and prolong shelf life of the chicken meat.…”

Section: Discussionmentioning

confidence: 99%

“…Various natural additives extract from grains, oil seeds, spices, honey, fruits, and vegetables have been applied and many promising results have been obtained (Naveena et al, 2007). Previously pomegranate extracts have been also used as the bio-preservatives for various foods such as meat, fishes, and cheese (Mahajan, Bhat, & Kumar, 2015;Naveena, Sen, Vaithiyanathan, Babji, & Kondaiah, 2008;Topuz, Yerlikaya, Ucak, Gumus, & Büyükbenli, 2014;Ünalan, Dalgaard, & Korel, 2011;Vaithiyanathan, Naveena, Muthukumar, Girish, & Kondaiah, 2011). Since the antioxidant capacity of various pomegranate extracts especially in direct inhibition of lipid oxidation is different, finding the best extract in this case could pave the way for using as a natural preservative compound.…”

Section: Introductionmentioning

confidence: 99%

Effects of pomegranate seed oil and fermented juice polyphenols fraction in different solvents on copper-induced LDL oxidation

Faisi

Fattahi

Raffel

et al. 2018

CyTA - Journal of Food

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Effects of pomegranate seed oils extracted with supercritical fluid or cold press methods (SFE-PSO and CP-PSO), unsaponifiable (N), and fermented juice polyphenols (W) fractions of pomegranate as well as olive oil and alpha-tocopherol, as pure or in different solvents were evaluated on preventing copper-induced LDL oxidation. The results showed addition of pure SFE-PSO, CP-PSO, N fractions, and olive oil had no significant effect on LDL oxidation. Also using various solvents did not help in the term of extending the oxidation lag phase. However, adding 0.5, 1, 1.5, and 3 µL of the W solution in EtOH could delay the lag phase 103.5, 145.9, 200, and 199.1 min, respectively. There was no synergistic effect between W and N on inhibiting the oxidation. It can be concluded that polyphenolic fraction of pomegranate juice can act as antiatherogenic supplementation and natural preservative for meat and fatty foods through direct inhibition of LDL oxidation.Efectos del aceite de semilla de granada y la fracción polifenólica de jugo fermentado, mezclados con distintos solventes, en la oxidación de LDL inducida por cobre RESUMEN A efectos de prevenir la oxidación de LDL inducida por cobre, el presente estudio se propuso evaluar los efectos que los aceites de semilla de granada extraídos con fluido supercrítico o métodos de presión en frío (SFE-PSO y CP-PSO), y las fracciones polifenólicas de jugo de granada fermentado e insaponificable (N), así como el aceite de oliva y el alfa-tocoferol, tienen en estado puro o en distintos solventes. Los resultados mostraron que la adición de fracciones SFE-PSO, CP-PSO, N puras y aceite de oliva no produjo ningún efecto significativo en la oxidación de LDL. Por otra parte, el uso de varios solventes no contribuyó a extender la fase de latencia de la oxidación. Sin embargo, al agregar 0.5, 1, 1.5 y 3 µl de la solución W en EtOH se pudo retrasar la fase de latencia 103.5, 145.9, 200 y 199.1 minutos, respectivamente. No se produjo ningún efecto sinérgico entre W y N en la inhibición de oxidación. Por lo tanto, se concluye que la fracción polifenólica del jugo de granada puede actuar como suplemento antiaterogénico y conservador natural de carnes y alimentos grasos mediante la inhibición directa de la oxidación de LDL. ARTICLE HISTORY

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Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties

Cited by 270 publications

References 18 publications

Comparative antioxidant effect of BHT and water extracts of banana and sapodilla peels in raw poultry meat

Comparative antioxidant effect of BHT and water extracts of banana and sapodilla peels in raw poultry meat

Antioxidant potential of aqueous extract of some food grain powder in meat model system

Effects of pomegranate seed oil and fermented juice polyphenols fraction in different solvents on copper-induced LDL oxidation

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