Lipid and protein oxidation of α-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or α-tocopheryl acetate

Botsoglou, Evropi; Govaris, Α.; Ambrosiadis, Ioannis; Fletouris, Dimitrios

doi:10.1016/j.meatsci.2012.05.022

Cited by 41 publications

(61 citation statements)

References 43 publications

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“…As substâncias ativas das plantas são capazes de alterar a estrutura fosfolipídica da membrana celular, interrompendo o sistema enzimático, comprometendo o material genético da bactéria e formando compostos tóxicos, como o peróxido de hidrogênio (AFONSO, 2014;CIRQUEIRA, 2010). A ação positiva das folhas de oliveira in vivo também foi verificada em filés de peru e em carne suína (PAIVA-MARTINS et al, 2013;BOTSOGLOU et al, 2012;PAIVA-MARTINS et al, 2009) e, em todas as pesquisas, o efeito positivo diante das bactérias foi atribuído à presença de compostos fenólicos e à oleuropeína, o que, conforme mencionado por , recomenda o uso de folhas de oliveira como suplemento nutricional ou componente funcional de alimentos, ou Gökmen et al (2014) que indicam o uso de folhas de oliveira pela indústria de alimentos como um antimicrobiano natural.…”

Section: Marangoni C Et Alunclassified

Efeito da incorporação de folhas de oliveira (Olea europaea L.) no desenvolvimento e qualidade da carne de frangos

Marangoni

Cichoski

Barin

et al. 2015

Braz. J. Food Technol.

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Efeito da incorporação de folhas de oliveira (Olea europaeaL Recebido: Abr. 10, 2015 Aprovado: Nov. 11, 2015 Resumo Foi realizada suplementação de folhas de oliveira na ração de frangos na quantidade de 5 e 10 g de folhas/kg de ração e acompanhou-se o desempenho dos animais durante seu crescimento. Depois do abate, as coxas e sobrecoxas foram coletadas e armazenadas a 4 °C (± 1 °C) por 12 dias. Os resultados mostraram melhor conversão alimentar dos frangos que receberam dieta suplementada com 5g/kg. As coxas e sobrecoxas dos frangos que receberam folhas de oliveira apresentaram melhor estabilidade microbiológica que o controle, em que 5 g/kg inibiu o crescimento de Staphylococcus aureus, aeróbios psicrotróficos e mesófilos e 10 g/kg inibiu o crescimento de Enterococcus spp., bactérias ácido láticas, coliformes termotolerantes e totais, Pseudomonas, Clostridium perfringens e Escherichia coli (p < 0,05). Os resultados indicam a possibilidade de uso de folhas de oliveira, como suplemento alimentar, com vistas à melhoria da qualidade microbiológica da carne de frango. Palavras-chave: Folhas de oliveira; Frangos; Bactérias. SummarySupplementation of broiler feed with olive leaves was carried out at the rate of 5 and 10 g of leaves/kg feed and the performance of the animals monitored during their growth. After slaughter, the thighs and drumsticks were stored at 4 °C (± 1 °C) for 12 days. The results showed better feed conversion by the chickens fed the feed supplemented with 5 g/kg. The thighs and drumsticks of chickens that received the feed supplemented with olive leaves showed better microbiological stability than the control treatment, 5 g/kg inhibiting the growth of Staphylococcus aureus, psychrotrophic and mesophilic aerobes and 10 g/kg inhibiting the growth of Enterococcus spp, lactic acid bacteria, coliforms, Pseudomonas, Clostridium perfringens and Escherichia coli (p < 0.05). The results indicated the possibility of using olive leaves as a food supplement aimed at improving the microbiological quality of chicken meat.

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Section: Marangoni C Et Alunclassified

Efeito da incorporação de folhas de oliveira (Olea europaea L.) no desenvolvimento e qualidade da carne de frangos

Marangoni

Cichoski

Barin

et al. 2015

Braz. J. Food Technol.

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“…Η τιμή αυτή είναι σε πλήρη συμφωνία με τα αποτελέσματα προηγούμενης μελέτης που δείχνουν τιμές 20,58 ή 40,27 mg GAE/g φρέσκων ή αποξηραμένων φύλλων ελιάς, αντίστοιχα (Makris et al 2007). Ωστόσο, είναι πολύ μεγαλύτερη από την τιμή 26 mg GAE/g που αναφέρθηκε σε μια πρόσφατη μελέτη για αποξηραμένα φύλλα ελιάς της ποικιλίας Καλαμών (Botsoglou et al 2012). …”

Section: 5περιεκτικότητα των φύλλων της ελιάς σε ολικές πολυφαινόλunclassified

“…Αυτή η τιμή δεν διαφέρει πολύ από την τιμή 12,46 mg CTE/g που βρέθηκε πρόσφατα σε αποξηραμένα φύλλα ελιάς της ποικιλίας Καλαμών (Botsoglou et al 2012). Επίσης, η τιμή αυτή είναι πολύ κοντά στην τιμή 16,78 mg CTE/g που βρέθηκε σε αποξηραμένα φύλλα ελιάς, από άλλους ερευνητές (Makris et al 2007).…”

Section: 5περιεκτικότητα των φύλλων της ελιάς σε ολικές πολυφαινόλunclassified

“…Ακόμη, πολυφαινόλες όπως τα φλαβονοειδή, τα σεκοϊριδοειδή και οι υποκατεστημένες φαινόλες μπορούν να παρουσιάσουν συνεργική συμπεριφορά όταν αναμιχθούν, όπως έχει παρατηρηθεί σε εκχυλίσματα φύλλων ελιάς με υψηλό περιεχόμενο σε ελαιοευρωπαΐνη αντίστοιχα, για τα ξηρά φύλλα της ελιάς. Ωστόσο, είναι υψηλότερη από την τιμή 0,85 mmol ΤΕ/g ξηρών φύλλων που έχει σε προηγούμενη μελέτη μας (Botsoglou et al 2012). Η υψηλότερη τιμή DPPH που βρέθηκε στην παρούσα μελέτη θα μπορούσε να οφείλεται στην καλύτερη διαδικασία εκχύλισης που επηρέασε την ποσότητα των πολυφαινολικών αντιοξειδωτικών που εκχυλίστηκαν.…”

Section: αντιοξειδωτική δράση των φύλλων της ελιάςunclassified

“…Η τιμή αυτή είναι ελαφρώς μεγαλύτερη αλλά μπορεί να συγκριθεί με τις τιμές 1,67 (Botsoglou et al 2012) …”

Section: αντιοξειδωτική δράση των φύλλων της ελιάςunclassified

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Διερεύνηση Της Οξειδωτικής Σταθερότητας Των Λιπιδίων Και Των Πρωτεϊνών Κρέατος Χοίρου Μετά Από Προσθήκη Εκχυλισμάτων Φύλλων Ελιάς

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Effect of storage and cooking on the fatty acid profile of omega‐3 enriched eggs and pork meat marketed in Belgium

Douny

Khoury

Delmelle

et al. 2014

Food Science & Nutrition

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The fatty acids (FA) profile was determined in n-3 enriched (Columbus™) Belgian eggs and pork in order to evaluate to what extent the n-3 fatty acids, which are very sensitive to oxidation, are resistant to storage or cooking. In standard eggs or pork, no change of the fatty acid profile was observed after storage or cooking without culinary fat, as well as in Columbus™ eggs and pork after storage. Some cooking processes (eggs in custard and meat in oven) induced a slight significant loss of n-3 fatty acids in Columbus™ eggs or pork (11.1% in fat from eggs cooked in custard vs. 15.3% in raw Columbus™ eggs and 11.0% in fat from oven cooked meat vs. 11.6% in raw Columbus™ meat). As expected, when Columbus™ pork is cooked with culinary fat, its fatty acid profile is modified according to the nature of the fat used.

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Lipid and protein oxidation of α-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or α-tocopheryl acetate

Cited by 41 publications

References 43 publications

Efeito da incorporação de folhas de oliveira (Olea europaea L.) no desenvolvimento e qualidade da carne de frangos

Efeito da incorporação de folhas de oliveira (Olea europaea L.) no desenvolvimento e qualidade da carne de frangos

Διερεύνηση Της Οξειδωτικής Σταθερότητας Των Λιπιδίων Και Των Πρωτεϊνών Κρέατος Χοίρου Μετά Από Προσθήκη Εκχυλισμάτων Φύλλων Ελιάς

Effect of storage and cooking on the fatty acid profile of omega‐3 enriched eggs and pork meat marketed in Belgium

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