Effects of BHA and related phenols on the forestomach of rats

Altmann, Hans; Grunow, W.; Möhr, U.; Richter‐Reichhelm, H.‐B.; Wester, P.W.

doi:10.1016/0278-6915(86)90306-6

Cited by 68 publications

(42 citation statements)

References 3 publications

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“…However, because of the negative impression regarding the use of SA; natural antioxidants (NA) consider the suitable replacement (Velasco & Williams, 2011). Several research studies were reported possible carcinogenic and toxicological effects of the SA used in human foods (Altmann et al, 1986;Kumar et al, 2015). Currently, sodium nitrite (E-250) is the most important preservative and curing ingredients used in the meat industry (Al-Shuibi & Al-Abdullah, 2002).…”

Section: Introductionmentioning

confidence: 99%

Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties

Al-Hijazeen

Al-Rawashdeh

2019

Food Sci. Technol

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The effect of different level of rosemary extract (RE) (Rosmarinus officinalis Linn.) cultivated in Jordan, and other preservative on quality and stability of ground chicken meat was investigated. Treatments, were involved 1) Control (No additive), 2) 300 ppm (RE), 3) 350 ppm RE, 4) 300 ppm L-Ascorbic acid (E-300), 5) 200 ppm Sodium nitrite (E-250), 6) 5 ppm butylatedhydroxyanisole (BHA) for breast, and 14 ppm for thigh meat were prepared. TBARS, total carbonyl, and color values, were measured and analyzed at 0, 4, and 7 day. Samples of cooked thigh meat were prepared, and sensory evaluation was reported. Cooking loss %, ultimate pH, and total aldehydes were analyzed. Both RE and E-250 were showed the highest significant effect maintaining low values of TBARS and total carbonyl at 7 day. However, no significant differences were found among all treatments measuring ultimate pH values, and their cooking loss %. The RE and E-250 also showed the highest significant effect delaying aldehydes formation, and positively affect meat sensory attributes. On conclusion, RE (350 ppm) was very effective antioxidant and comparable to the other commercial antioxidants. Thus, RE could be a good substitution to many synthetic antioxidants used in meat industry.Keywords: lipid oxidation; protein oxidation; rosemary extract; ground chicken.Practical Application: Omprove meat storage stability and their quality characteristics using safer replacement to the synthetic antioxidant.

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Section: Introductionmentioning

confidence: 99%

Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties

Al-Hijazeen

Al-Rawashdeh

2019

Food Sci. Technol

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“…Including antioxidants in the diet also has beneficial effects on human health because they protect the biologically important cellular components, such as DNA, proteins, and membrane lipids, from reactive oxygen species (ROS) attacks (Su et al 2007). Consumers have rejected many synthetic antioxidants because of their carcinogenicity (Altmann et al 1986). The advantages of natural antioxidants in foods are high consumer acceptance due to these health issues.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant potential of thuja (Thuja occidentalis) cones and peach (Prunus persia) seeds in raw chicken ground meat during refrigerated (4 ± 1 °C) storage

Kumar

Ali

2012

J Food Sci Technol

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The antioxidant activity of thuja (Thuja occidentalis) cones extract (TCE) and peach (Prunus armeniaca) seeds extract (PSE) were estimated by DPPH free radical scavenging activity method. Total phenolics, total flavonoids and reducing power were also estimated in these extracts. Antioxidant potential of these by products was also evaluated in raw chicken ground meat (GM) during refrigerated (4±1°C) storage. Total phenolics in TCE and PSE were 7.80±0.04 and 1.92± 0.04 mg TAE/gdw respectively. Both extract also showed remarkable DPPH radical scavenging activity (25.52±1.92% and 24.99±0.32%). The reducing power OD700 was observed more in TCE as compared to PSE (3.32±0.01 and 0.49±0.01). Total flavonoids contents were 7.48±0.02 and 0.85±0.01 mg CE/gdw respectively. Addition of these extract significantly (P<0.01) affected cooking losses and WHC of GM. During refrigerated storage (4°C) the TBARS values at 8 d were significantly (P<0.01) more in control than TCE and PSE treated groups.

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“…Synthetic antioxidants include propyl gallate, butylated hydroxyl anisole (BHA), butylated hydroxytoluene (BHT) and tertiary butylhydroxyquinone (BHTQ). Consumers are concerned about the health risks related to the consumption of some of these synthetic antioxidants, as some laboratory studies with animals have hinted at carcinogenicity of BHA and BHT [10]. Although the issue is far from being resolved, there is growing pressure for their withdrawal from use.…”

Section: Introductionmentioning

confidence: 99%

Nutritional and rheological properties of swet potato based infant food and its preservation using antioxidants

Nandutu¹,

Howell²

2009

African Journal of Food, Agriculture, Nutrition and Development

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Sweet potato based infant food was developed according to micro-diet database program, 2000, Down lee Systems Limited. Two sweet potato based recipes were formulated and their nutritional properties and digestibility measured using standard analytical methods. The viscosity or consistency of a baby food was critical and was determined by measuring the rheology of the product. The oscillation technique was used to determine the elastic energy stored (G') and the energy dissipated due to viscosity (G''). The effects of antioxidants on lipid oxidation of the developed products on storage were also investigated. The recipes were compared with two commercial infant food products; Heinz baby food and cerelac®. The mean ± SD for moisture, total carbohydrate, protein, crude fat, and ash per 100 g dry weight were 8 ± 0.4, 66 ± 0.2, 20.4 ± 0.1, 2.0 ± 0.1, 3.2 ± 0.8 g, respectively for recipe A, and 8.4 ± 0.6, 58 ± 1.4, 28 ± 0.4, and 3.4 ± 0.5, 2.0 ± 0.0 g, respectively for recipe B. The in vitro digestibility for recipes A, B and commercial food (cerelac®) were 69.5 ± 0.2, 67.4 ± 0.1 and 64.9 ± 1.9% respectively. The G' values of the formulated products A, B, Heinz baby food and cerelac® on heating and cooling were 564, 492, 346, 21 Pa. The rheological characteristics of the two formulations were comparable to a commercial Heinz baby food obtained from local super market. The G' and G'' values of commercial infant food product cerelac® were very low compared with the formulated product. The results indicated that nutritional characteristics of sweet potato based products were comparable to the commercial baby food, cerelac® used in Uganda. The formulated food was within the accepted consistency (< 500 Pa) after heating and cooling and hence may be a potential complementary food. The lipid oxidation for recipe A with fish was significantly reduced by using antioxidants (500 mg Vitamin C, 500 mg Vitamin E and 100 mg of Citric acid) whereas recipe B did not need any antioxidants.

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Effects of BHA and related phenols on the forestomach of rats

Cited by 68 publications

References 3 publications

Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties

Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties

Antioxidant potential of thuja (Thuja occidentalis) cones and peach (Prunus persia) seeds in raw chicken ground meat during refrigerated (4 ± 1 °C) storage

Nutritional and rheological properties of swet potato based infant food and its preservation using antioxidants

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