Evaluation of Antioxidative Activity of Various Levels of Ethanol Extracted Tomato Powder and Application to Pork Patties

Abstract

This study was performed to evaluate antioxidant activity of tomato powder extracted by various concentrations of ethanol (0, 25, 50, 75, 100%) and to evaluate the physicochemical properties and antioxidant activities of pork patties with ethanol extracted tomato (EET) powder. No differences in the contents of total of individual phenolic compounds including gallic acid and catechin, were observed among the treatments (p>0.05). Among the various concentrations, 50% and 75% EET powder showed the highest free radical scavenging and iron chelating activities (p<0.05). Lipid peroxidation was retarded in linoleic acid emulsion with the addition of 50% and 75% EET powder (0.1%). Based on the model study, five pork patties were actually manufactured; control patty, reference patty with 0.01% of butylated hydroxytoluene, patty with 1% of water extracted tomato (WET), and patties with 0.5 and 1.0% of EET. Addition of 1% WET and EET decreased pH value, and increased redness values of pork patties, as compared to the control (p<0.05). Pork patties with WET (1.0%) and EET (0.5% and 1.0%) had lower 2-thiobarbituric acid reactive substances values compared with control patties after 7 d of storage (p<0.05). Pork patties containing EET powder showed lower total bacterial and Enterobacteriaceae counts than control patties (p<0.05). In conclusion, WET and EET (50%) could be used as a natural antioxidant and antimicrobial agent in meat products.

Effect of extreme temperature changes on phenolic, flavonoid contents and antioxidant activity of tomato seedlings (Solanum lycopersicum L.)

“…Other studies reported Chlorogenic acid and Rutin as the major phenolic compounds in tomatoes (Scarano et al, 2020). Gallic acid (36.0 to 47.6 mg/100 g) and Catechin (49.3 to 61.7 mg/100 g) were reported in tomato powder, too (Kim & Chin, 2017). Integrating the previous results with ours, we concluded that the major compounds released in response to thermal stress were found to change.…”

Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage

“…In general, wine lees addition did not affect TVC (p > 0.05). In this sense, other natural extracts (chestnut and seaweed) did not influenced TVC throughout storage, while tea and grape extracts and tomato powder led to a decrease in pork burgers [23,27]. Furthermore, it was observed that chilled storage caused a progressive increase (p < 0.001) in psychotrophic aerobic bacteria counts, especially in control burgers, reaching values of 8 log CFU/g, while burgers with lees kept the initial counts during the first eight days of storage (5.7-6.5 log CFU/g).…”

Evaluating the In Vitro Potential of Natural Extracts to Protect Lipids from Oxidative Damage

“…For instance, the work of Freitas et al [76] used a system mostly composed of ethanol, which might allow the LPIP determination of a wider range of NPs (including some less polar extracts) using water-soluble radical initiators (such as AAPH) or transition metals. In more aqueous systems, the use of saponified linoleic acid (the sodium salt, for instance) to increase water solubility, with [70,73,128] or without [70,126] the addition of a surfactant, might be a solution to test very hydrophilic compounds (such as natural polysaccharides), which are insoluble, even at low concentrations of organic solvents.…”