Effect of 6-gingerol as natural antioxidant on the lipid oxidation in red drum fillets during refrigerated storage

Mi, Hongbo; Guo, Xianmin; Lǐ, Jiànróng

doi:10.1016/j.lwt.2016.07.029

Cited by 48 publications

(33 citation statements)

References 36 publications

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“…There was no significant difference between control and PO groups in TPC ( P > 0.05) during refrigerated storage, while TPC of GI and PO + GI groups was significantly lower than that of the other two groups after day 9 ( P < 0.05). The antimicrobial activity of ginger and ginger extract was widely investigated, which has been applied to shrimp paste, red sea bream, smoked mackerel and red drum fish fillets to inhibit microbial growth and improve aquatic product quality . Similar results were observed in this study because 6‐gingerol could perform well in inhibiting TPC increase of grass carp surimi during refrigerated storage.…”

Section: Resultssupporting

confidence: 85%

Effect of 6‐gingerol on physicochemical properties of grass carp (Ctenopharyngodon idellus) surimi fortified with perilla oil during refrigerated storage

Zhao

Shi

et al. 2017

J Sci Food Agric

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Section: Resultssupporting

confidence: 85%

Effect of 6‐gingerol on physicochemical properties of grass carp (Ctenopharyngodon idellus) surimi fortified with perilla oil during refrigerated storage

Zhao

Shi

et al. 2017

J Sci Food Agric

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“…Meat colour changes were also reported by Mansour and Khalil (2000), who studied the effect of extracts of plant materials (potato peel, fenugreek seeds and ginger rhizomes) on meat quality of beef patties, and by Mi et al (2016) who evaluated the effect of 6-gingerol on red drum fillets during storage time.…”

Section: Physical-chemical Characteristicsmentioning

confidence: 77%

“…Ginger root, powder and extracts have been studied for their antioxidant and antimicrobial properties both in diet supplementation (Zomrawi et al, 2012;Herawati and Marjuki, 2011;Zhao et al, 2011) and food preservation (Abdel-Naeem and Mohamed, 2016;Cao et al, 2013;. Information on the effect of adding ginger to meat products is limited (Cao et al, 2013;Mi et al, 2016;Mancini et al, 2017b), particulary in rabbit meat (Mancini et al, 2017c). The aim of this study was to assess the effect of 2 different concentrations of ginger powder on the physical characteristics, sensory properties and microbial growth of raw and cooked rabbit burgers.…”

Section: Introductionmentioning

confidence: 99%

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

et al. 2017

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.Abstract: The object of this study was to evaluate the effect of Zingiber officinale powder on physicalchemical traits, microbiological growth and sensory properties of rabbit burger. Raw burgers (only meat and meat added with 1 and 2% w/w ginger powder) were stored at 4°C for 1, 4 and 7 d and then cooked. Ginger modified the colour of both raw and cooked burgers, leading to more yellow hue and reducing lightness. Aspect of burgers were affected by ginger powder addition, leading to a noticeable difference between the samples. During storage time, the highest modifications were recorded for control samples, followed by burgers with added ginger. Sensory evaluation highlighted that ginger enhanced the juiciness of the burgers; moreover, burgers with ginger powder presented a significant delay in microbial growth. Ginger powder might be considered as a potential ingredient in rabbit meat products to increase their quality and extend their shelf-life.

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“…The most commonly used synthetic antioxidants are butylhydroxyanisole (BHA), butylhydroxytoluene (BHT), propyl gallate (PG), and tert-butylhydroquinone (TBHQ) (Dolatabadi & Kashanian, 2010). However, due to the potential toxic and carcinogenic effects and possible health damages caused by the ingestion of synthetic compounds (De & Chatterjee, 2015;Eskandani, Hamishehkar, & Dolatabadi, 2014) there is a noticeable tendency for the substitution of these compounds for natural ones (Barriuso et al, 2015;De & Chatterjee, 2015;Kumar, Yadav, Ahmad, & Narsaiah, 2015;Mi et al, 2016).…”

Section: Antioxidantsmentioning

confidence: 99%

“…Furthermore, they present additional nutritional benefits to health and are rapidly assimilated by the organism (Barriuso et al, 2016;Embuscado, 2015). Thus, the addition of natural antioxidants represents an alternative to prevent the loss of the nutritional and sensory quality of foods due to lipid oxidation reactions (Karre, Lopez, & Getty, 2013;Lee, Chien, & Chen, 2008;Mi, Guo, & Li, 2016;Rahila et al, 2018;Shahidi & Zhong, 2010;Valenzuela, Sanhueza, Alonso, Corbari, & Nieto, 2004).…”

Section: Introductionmentioning

confidence: 99%

Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review

Oliveira

Ferreira

Cople

et al. 2018

Comp Rev Food Sci Food Safe

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Synthetic antioxidants are widely used in the food industry. However, the potential toxicity, carcinogenic effects, and possible health damage caused by the ingestion of synthetic compounds, and also consumer concern about the safety of such additives has motivated the food industry to search for natural alternatives. Natural compounds with antioxidant properties are able to retard or prevent lipid oxidation in food. Animal sources like fish, eggs, meats, and dairy products are essential foods for human health due to their lipid fraction with high contents of unsaturated compounds, such as polyunsaturated fatty acids and cholesterol. However, these unsaturated lipids when exposed to favorable factors can become oxidized, which leads to sensory and nutritional losses as well as the formation of oxidized compounds known as cholesterol oxidation products or COPs. COPs are associated with deleterious health effects, such as inflammation, cytotoxicity, atherogenesis, carcinogenesis, and alterations in cell membrane properties, as well as the development of degenerative diseases such as Alzheimer's, Parkinson's, Huntington's, and other chronic diseases. Thus, the use of natural antioxidants can be an alternative to synthetics to prevent the formation of COPs and extend the shelf life of foods susceptible to oxidative deterioration. This review brings together information concerning the use of natural antioxidants as a strategy to control cholesterol oxidation.

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Effect of 6-gingerol as natural antioxidant on the lipid oxidation in red drum fillets during refrigerated storage

Cited by 48 publications

References 36 publications

Effect of 6‐gingerol on physicochemical properties of grass carp (Ctenopharyngodon idellus) surimi fortified with perilla oil during refrigerated storage

Effect of 6‐gingerol on physicochemical properties of grass carp (Ctenopharyngodon idellus) surimi fortified with perilla oil during refrigerated storage

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review

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