Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds

López‐López, Inés; Bastida, Sara; Ruíz‐Capillas, Claudia; Bravo, Laura; Larrea, María Teresa; Sánchez‐Muniz, Francisco J.; Cofrades, Susana; Jiménez‐Colmenero, Francisco

doi:10.1016/j.meatsci.2009.06.031

Cited by 120 publications

(86 citation statements)

References 45 publications

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“…These correlations confirm the usefulness of FolinCiocalteu reducing capacity method for the assessment of total antioxidant capacity of food samples. Similar correlation (r=0.952) was found by López-López et al for the polyphenolic amounts in the meat emulsion systems and their antioxidant capacity determined in the acid methanol/acetone extracts by the FRAP assay (López-López et al 2009). …”

Section: Correlation Between Antioxidant Capacity Of the Unprocessed supporting

confidence: 84%

“…Antioxidant capacity of unprocessed meat samples, potatoes and edible oils was mostly determined by the electron transfer (ET)-based methods such as ABTS (2,2′-azinobis(3-ethylbenzothiaziline-6-sulfonate) (Ševčík et al 2009;Moñino et al 2008;Sacchetti et al 2008;Descalzo et al 2007;Descalzo and Sancho 2008;Lachman et al 2009;Pellegrini et al 2001;Teow et al 2007), DPPH (2,2′-diphenyl-1-picrylhydrazyl) (Ševčík et al 2009;Tuberoso et al 2007;Moñino et al 2008;Lachman et al 2009;Teow et al 2007;Blessington et al 2010;Chiou et al 2009; Kalantzakis et al 2006;Silva et al 2010;Valavanidis et al 2004) and FRAP (ferric reducing antioxidant power) (Szydłowska-Czerniak et al 2008a, b;Moñino et al 2008;Descalzo et al 2007;Descalzo and Sancho 2008;Lachman et al 2009;Cheung et al 2007;López-López et al 2009). Also, Folin-Ciocalteu (FC) reagent was used for the determination of total phenolic compounds and other reducing species in unprocessed and processed vegetable oils, meats and potatoes (Ševčík et al 2009;Szydłowska-Czerniak et al 2008a, b;Jung et al 2010;Pellegrini et al 2001;Teow et al 2007;Blessington et al 2010;Kalantzakis et al 2006;Silva et al 2010;Valavanidis et al 2004;Farhoosh et al 2009).…”

Section: Introductionmentioning

confidence: 99%

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Determination of Antioxidant Capacity of Unprocessed and Processed Food Products by Spectrophotometric Methods

2011

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Two electron transfer (ET) reaction-based methods, ferric reducing antioxidant power (FRAP) and Folin-Ciocalteu (FC) reducing capacity, were used for the determination of total antioxidant capacity of vegetable oils (rapeseed, palm and extra virgin olive oils), meat samples (poultry and pork) and potatoes before and after the frying process under domestic frying conditions. Before frying, potatoes had the highest FRAP value (276.7 μmol Trolox/100 g), whereas extra virgin olive oil revealed the highest FolinCiocalteu Index (FCI=443.2 μmol Trolox/100 g). Antioxidant capacity of methanolic extracts of raw meat (9.0-9.4 μmol Trolox/100 g and 135.7-160.1 μmol Trolox/100 g for FRAP and FC methods, respectively) was lower than FRAP (133.4-149.6 μmol Trolox/100 g) and FCI (156.2-443.2 μmol Trolox/100 g) of unheated rapeseed and extra virgin olive oils. However, antioxidant capacity of the studied food samples changed after frying process. Positive correlations (correlation coefficients ranged between 0.5742 and 0.9942) were found between the two analytical methods used to determine the antioxidant capacity of unprocessed and processed food products. The results of principal component analysis (PCA) indicate that there are differences between total amounts of antioxidants in raw and fried food products.

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Section: Correlation Between Antioxidant Capacity Of the Unprocessed supporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Determination of Antioxidant Capacity of Unprocessed and Processed Food Products by Spectrophotometric Methods

2011

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“…Additionally, the difference in PUFAs could be attributed to environmental temperature since algae normally accumulates PUFAs when there is a decrease in environmental temperature (Kayama et al, 1985). The incorporation of seaweed in low salt meat emulsion models was shown to increase the PUFA content (López-López et al, 2009), this shows the potential of seaweed as a substrate in food processing. Figure 1.…”

Section: Fatty Acids (%) Eucheuma Denticulatum Hypnea Musciformis Laumentioning

confidence: 96%

Chemical Composition and Functional Properties of Selected Seaweeds from the Kenya Coast

Muraguri¹,

Wakibia²,

Kinyuru³

2016

JFR

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The aim of the study was to determine the chemical and functional properties of five Kenyan seaweed species namely; (Hypnea musciformis, Eucheuma denticulatum, Laurencia intermedia, Sargassum oligocystum, Ulva fasciata) as a potential fat replacer in chicken sausage processing. The proximate composition was investigated using the standard AOAC methods, while the nitrogen-free extract (NFE) was determined by weight difference of the proximate components. The seaweeds were analyzed for mineral composition using atomic absorption spectrophotometry while the fatty acid profile was determined by gas chromatography. The water holding capacity and the emulsion capacity of the seaweed were determined using AACC procedures. The highest proximate component was NFE (65.06 %) while the least was crude fat (0.87 %). Among the nine minerals analyzed, calcium was the highest (1185.29 mg/100g) while lead was not detected. Saturated fatty acids (SFA) were the highest with a range of 53.03-71.05 % followed by monounsaturated fatty acids (4.83-17.71%) and polyunsaturated fatty acids (PUFA) (2.75 -10.13%). The highest emulsifying activity was obtained in Ulva fasciata (75.66 %) and Eucheuma denticulatum (75.69 %) while the lowest was obtained in Sargassum oligocystum (59.19 %). The highest water holding capacity was obtained in Sargassum oligocystum (13.75ml/g) while the lowest was recorded in Eucheuma denticulatum (8.42ml/g) and Ulva fasciata (9.16ml/g). The findings of this study demonstrated the potential of seaweeds in improving the chemical and functional characteristics of processed foods.

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“…Several studies have already been conducted to analyse the shelf-life of raw or cooked meat products derived from animals fed diets supplemented with natural antioxidants (Botsoglou et al, 2003;Sáyago-Ayerdi et al, 2009;Yan et al, 2011;Cardinali et al, 2012;Dal Bosco et al, 2014) or from minced meat supplemented with natural antioxidants (Haak et al, 2009;López-López et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking

2016

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The aim of this study was to evaluate the effects of turmeric powder and ascorbic acid on lipid oxidation and antioxidant capacity in cooked rabbit burgers. The burgers were derived from 3 different formulations (C, control, with no additives; Tu with 3.5% of turmeric powder and AA with 0.1% of ascorbic acid) and were stored at 4°C for 0 and 7 d and cooked. The lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and antioxidant capacity (2,2-azinobis-[3 ethylbenzothiazoline-6-sulfonic acid] {ABTS}, 1,1-diphenyl-2-pircydrazyl [DPPH] and ferric reducing ability [FRAP]) were evaluated. A significant interaction between storage time and formulation (P<0.001) was observed for DPPH, FRAP and TBARS in cooked burgers. At day 0 and day 7, the DPPH value was higher in Tu and AA compared to C burgers. At day 0, C showed a lower level of FRAP than the Tu and AA burgers. At day 7, the FRAP values tended to decrease but remained significantly higher in Tu and AA compared to C burgers. Lipid oxidation at day 0 in Tu and AA showed lower TBARS values compared to C burgers. The addition of 3.5% turmeric powder in rabbit burgers exerts an antioxidant effect during storage and it seems more effective in controlling lipid oxidation than ascorbic acid after cooking.

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Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds

Cited by 120 publications

References 45 publications

Determination of Antioxidant Capacity of Unprocessed and Processed Food Products by Spectrophotometric Methods

Determination of Antioxidant Capacity of Unprocessed and Processed Food Products by Spectrophotometric Methods

Chemical Composition and Functional Properties of Selected Seaweeds from the Kenya Coast

Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking

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