Effect of a Magnesium(II) Complex Containing Isovanillate Group on Lipid Oxidation of Porcine Muscles

Abstract

Storing fresh meat in a cold storage cabinet offers a simple, cost-effective solution to ensure safer and fresher food, satisfying the increasing demand for ready-to-use products. However, lipid oxidation is a limiting factor for longer shelf life. This study explores the potential of a nontoxic Mg­(II) containing isovanillate anion complex (Mg–Iso) to inhibit oxidative deterioration in minces of porcine muscles (longissimus lumborum and psoas major). The Mg–Iso complex decreased the consumption of oxygen by longissimus lumborum and psoas major by 44 and 57%, respectively, within a time interval of 170 min under ambient conditions. The complex also inhibited propagation of lipid peroxidation from preformed initiators in minces of porcine muscles for at least 14 days in the dark in an accelerated stability experiment at 70 °C. Computational calculations were used to provided further insight into the free-radical mechanism to explain the scavenging of radicals in porcine muscles. The mode of action, demonstrated by DFT, showed a preference for hydrogen atom transfer since the BDE value of 82 kcal mol–1 is lower than the IP value (220 kcal mol–1).

Antioxidant activity of an Mg(ii) compound containing ferulic acid as a chelator: potential application for active packaging and riboflavin stabilisation

“…21 Similarly, the complexation of isovanillic acid to the magnesium metal centre, Mg(II), significantly reduced lipid oxidation, because this complex inhibited the propagation of lipid peroxidation. 22 In meat and dairy products, besides Rf, great amounts of proteins are also found. In this sense, it is important to note that free phenolic compounds can potentially interact with proteins through covalent and non-covalent bonds, leading to interference in the bioavailability of proteins and affecting the antioxidant properties of phenols.…”

“…21 Similarly, the complexation of isovanillic acid to the magnesium metal centre, Mg( ii ), significantly reduced lipid oxidation, because this complex inhibited the propagation of lipid peroxidation. 22…”