Inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito fillets during frozen storage

Yerlikaya, Pınar; Gökoğlu, Nalan

doi:10.1111/j.1365-2621.2009.02128.x

Cited by 48 publications

(43 citation statements)

References 34 publications

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“…The highest pAV levels were detected in control samples at the end of the storage period (p<0.05). Similar results were reported by Yerlikaya and Gokoglu (2010) that GSE added samples showed a smaller increase in pAVs during 5 months of frozen storage compared to high increase in control bonito fillets.…”

Section: Changes In Pav During Storage Of Precooked Chicken Nuggetssupporting

confidence: 89%

Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage

Çağdaş

Kumcuoğlu

2014

J Food Sci Technol

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The inhibitory effect of grape seed powder (GSP) on lipid oxidation in chicken nuggets during frozen storage for 5 months was investigated. Chicken nuggets were prepared by dipping into batter containing GSP and pre-fried at 180°C and then stored at −18°C. Prefried chicken nugget crusts showed antioxidant properties. Primary oxidation products, determined by the peroxide value (POV) and conjugated diene (CD) concentration, gradually increased until month 2 and then declined, which is an indication of secondary lipid oxidation. Thiobarbituric acid reactive substance (TBARS) values slowly increased during the first 2 months of storage and then slightly decreased. However, at the end of the storage period, the levels were increased to 0.4 mg MDA/kg meat and were lowest in 10 % GSP (0.104 mg MDA/kg meat). The para-anisidine values (pAV) increased in all samples during storage. Generally, samples treated with GSP had lower POV, pAV, TBARS, and CD values compared to the control. These findings indicated that GSP significantly (p<0.05) retarded lipid oxidation in precooked chicken nuggets.

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Section: Changes In Pav During Storage Of Precooked Chicken Nuggetssupporting

confidence: 89%

Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage

Çağdaş

Kumcuoğlu

2014

J Food Sci Technol

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“…However, due to this high polyunsaturated lipid content as well as the presence of potential activators, such as heme pigments and trace metals (Richards & Hultin, 2002), fatty and medium-fatty species like horse mackerel (Trachurus trachurus) are very susceptible to loss of nutritional quality and shortening of shelf life because of lipid oxidation. Recently, an aspect of the utmost interest in this context is the evaluation of the oxidation progress during frozen storage (Mahmoudzadeh et al, 2010;Medina, González, Iglesias, & Hedges, 2009;Pourashouri, Shabanpour, Aubourg, Rohi, & Shabani, 2009;Yerlikaya & Gokoglu, 2010).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage

Giménez¹,

Gómez‐Guillén²,

Pérez‐Mateos³

et al. 2011

Food Chemistry

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a b s t r a c tLipid oxidation of horse mackerel (Trachurus trachurus) patties covered with fish gelatin-based films containing a borage seed extract were evaluated, including commonly used analytical indexes (peroxide value, thiobarbituric acid reactive substances, polyene ratio), as well as determination of volatile compounds, quantitation of oxidized triacylglycerols and analysis by Fourier transform infrared (FTIR) spectroscopy, during 240 days of frozen storage and subsequent thawing and 4 days-chilling. Vacuum packaged-patties and control uncovered patties were also tested for comparative purposes. Methods applied to evaluate lipid oxidation in extracted lipids, i.e. peroxide value, quantitation of oxidized triacylglycerols and FTIR, clearly provided a better picture of the oxidation progress and led to similar conclusions. Film had protective effects on lipid oxidation of horse mackerel patties throughout frozen storage and particularly after thawing and chilled storage. Furthermore, when compared to vacuum packaging, film was found to be similarly effective until advanced stages of oxidation were reached and exerted enhanced protection once samples were thawed and exposed to air oxygen under chilling temperature; with the additional advantage of increasing the antioxidant capacity of muscle.

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“…Antioxidants can interact with free radicals that start chain reactions to damage compounds. Antioxidants terminate these chain reactions by removing free radical intermediates and inhibit other oxidation reactions by getting oxidized themselves (Yerlikaya & Gokoglu, 2010).…”

Section: Role Of Antioxidants In the Prevention Of Lipid Oxidationmentioning

confidence: 99%

Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system

Kulkarni

Desantos

Kattamuri³

et al. 2011

Meat Science

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The processing of meats at the factory level can trigger the onset of lipid oxidation, which can lead to meat quality deterioration. Warmed over flavor is an off-flavor, which is associated with oxidative deterioration in meat. To avoid or delay the auto-oxidation process in meat products, synthetic and natural antioxidants have been successfully used.Grape (Vitis Vinifera) is of special interest due to its high content of phenolic compounds.Grape seed extract sold commercially as a dietary supplement, has the potential to reduce lipid oxidation and WOF in cooked ground beef when added at 1%. The objective of study 1 was to compare the antioxidant activity of natural antioxidants including grape seed extract and some herbs belonging to the Lamiaciae family: rosemary (Rosmarinus Officinalis), sage (Salvia Officinalis) and oregano (Origanum Vulgare) with commercial synthetic antioxidants like BHT, BHA, propyl gallate and ascorbic acid using the ORAC assay. All sample solutions were prepared to contain 1.8 gm sample/10 ml solvent. The highest antioxidant activity was observed for the grape seed extract sample (359.75 µM TE), while the lowest was observed for BHA, propyl gallate and rosemary also showed higher antioxidant potential with ORAC values above 300 mol TE/g. ORAC values obtained for ascorbic acid and Sage were between 250-300 mol TE/g while lowest values were obtained for Butylated Hydroxytoluene (28.50 µM TE). Based on the high ORAC values obtained for grape seed extract, we can conclude that byproducts of the wine/grape industry have antioxidant potential comparable to or better than those present in synthetic counterparts. The objective of study 2 was to compare three levels of grape seed extract (GSE) to commonly used antioxidants in a pre-cooked, frozen, stored beef and pork sausage model system. Antioxidants added for comparison with control iii included grape seed extract (100, 300, 500 ppm), ascorbic acid (AA, 100 ppm of fat) and propyl gallate (PG, 100 ppm of fat). Product was formed into rolls, frozen, sliced into patties, cooked on a flat griddle to 70C, overwrapped in PVC, and then frozen at -18C for 4 months. GSE-and PG-containing samples retained their fresh cooked beef odor and flavor longer (p<0.05) than controls during storage. Rancid odor and flavor scores of GSE-containing samples were lower (p<0.05) than those of controls after 4 months of storage. The L* value of all samples increased (p<0.05) during storage. Thiobarbituric acid reactive substances (TBARS) of the control and AA-containing samples increased (p<0.05); those of GSE-containing samples did not change significantly (p>0.05) over the storage period.iv ACKNOWLEDGEMENTS

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Inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito fillets during frozen storage

Cited by 48 publications

References 34 publications

Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage

Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage

Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage

Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system

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