Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review

Falowo, Andrew Bamidele; Fayemi, Peter Olutope; Muchenje, Voster

doi:10.1016/j.foodres.2014.06.022

Cited by 690 publications

(559 citation statements)

References 88 publications

Supporting

Mentioning

485

Contrasting

Unclassified

Order By: Relevance

“…Meat quality is directly affected due to, for example, discoloration, off flavour, poor shelf life or drip loss. When polyunsaturated fatty acids (PUFAs) are oxidised by ROS, fatty acid radicals, and subsequently peroxy radicals, hydroperoxides and various aldehydes with potentially cyto-and genotoxic traits may be formed (Falowo et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…vitamin E, C, glutathione, uric acid) systems exist in the body to cover these prooxidative stressors and therefore reduce the susceptibility to oxidative stress (Halliwell et al, 1995;Falowo et al, 2014). Likewise, trace elements like selenium may affect oxidative stability, however, with inconsistent results concerning the nature of its impact: Skřivan et al (2012) found beneficial impact of inorganic and organic dietary Se sources on oxidative stability of meat.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of high inorganic selenium and manganese diets for fattening pigs on oxidative stability and pork quality parameters

Schwarz

Ebner

Furtner

et al. 2017

Animal

View full text Add to dashboard Cite

Data are scarce regarding combined high Se and Mn supplementation in livestock diets, however, as Se and Mn are functionally related as cofactors of glutathione peroxidase (GPx) and Mn-superoxide dismutase (SOD), respectively, beneficial synergistic effects on oxidative stability of tissues may result. This experiment evaluated the effect of an oversupply of Se and Mn within European legal limits compared with recommendations on performance, oxidative stability of the organism and meat quality in a randomised complete block design. A total of 60 crossbred gilts were fed maize-barley-soya bean meal diets formulated in a 2 × 2 factorial approach with inorganic Se (0.2 v. 0.5 mg/kg Se dry matter (DM)) or inorganic Mn (20 v. 150 mg/kg Mn DM) from 31 to 116 kg BW. Se supplementation reduced feed intake, whereas high Mn diets impaired average daily gain ( P < 0.05). Qualitative carcass characteristics were impaired by Se and Mn predominantly in the semimembranosus muscle. Activity of GPx in liver was increased by high Se diets ( P < 0.05). Mn supplementation increased catalase (CAT) activity in liver, GPx in plasma and total antioxidative capacity (TAC) in muscle, whereas it decreased CAT activity in plasma ( P < 0.05). Cu/Zn-SOD in muscle showed higher activity in high-Se-low-Mn diets but lower activity when both high Se and Mn were combined (Se × Mn P < 0.05). Mn supplementation increased Mn concentration in longissimus thoracis et lumborum, but simultaneously reduced Se concentration ( P < 0.05). Upon retail display, Mn increased lipid oxidation more pronouncedly (higher thiobarbituric acid reactive substances; P < 0.05) than Se ( P < 0.10). Despite some positive effects (Mn increased TAC, Se increased GPx, Se and Mn increased tenderness), no synergistic effects of high Se and Mn diets or an overall beneficial impact on meat quality, especially during storage, could be observed. Including the negative effects on performance, feeding Se and Mn up to the maximum legal level cannot be recommended.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of high inorganic selenium and manganese diets for fattening pigs on oxidative stability and pork quality parameters

Schwarz

Ebner

Furtner

et al. 2017

Animal

View full text Add to dashboard Cite

show abstract

“…As natural antioxidant, plant extract can donate hydrogen ions to inhibit free radical formation and/or interrupt propagation of autoxidation in muscle food (Falowo, Fayemi, & Muchenje, 2014). As potential preservative agents, plant extract possesses huge bioactive compounds which are capable of disrupting and degrading the cytoplasmic membrane and cell wall of spoilage microorganisms (Kim, Cho, & Han, 2013;Radha Krishnan et al, 2014) and also improve the physicochemical qualities of processed meat products (Shah, Don Bosco, & Mir, 2015;Velasco & Williams, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…Recent studies have shown that the grinding of meat usually disrupt the muscle cell membranes and expose the lipid membranes to metal ions which in turn act as pro-oxidants to initiate oxidation (Kim et al, 2013). The initiation of oxidation process in ground meat limits their shelf life and compromises the physical and nutritional quality of meat by generating rancid flavour and oxidized compounds (aldehydes, ketones and organic acids) which are detrimental to consumer health (Falowo et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Antioxidant activities of Moringa oleifera L. and Bidens pilosa L. leaf extracts and their effects on oxidative stability of ground raw beef during refrigeration storage

Falowo

Muchenje

Hugo

et al. 2016

CyTA - Journal of Food

View full text Add to dashboard Cite

The study examined the leaf extracts of Moringa oleifera and Bidens pilosa for presence of bioactive phytochemicals and their antioxidant activities on pH and lipid oxidation of fresh ground beef during 6 days cold storage. The results revealed that B. pilosa leaf extract contained higher amount of bioactive compounds and antioxidant contents (p < 0.05) than M. oleifera leaf extract. The extract of B. pilosa leaf exhibited higher antiradical activity against 2,2-Diphenyl-2-picrylhydrazyl and 2,2íazino-bis-3-ethylbenzothiazoline-6-sulfonic acid radicals than M. oleifera leaf extract and standard butylated hydroxytoluene (BHT) (p < 0.05). Addition of M. oleifera and B. pilosa leaf extracts (0.5 and 1 g/kg) to fresh ground beef were found to lower the pH and thiobarbituric acid-reactive substances values compared with control and BHT treatments (0.2 g/kg) during the storage period (p > 0.05). The antioxidant activities of the extracts indicate that M. oleifera and B. pilosa leaf can be used as nutraceuticals or preservative agents in food industry.Actividades antioxidantes de extractos de hoja de Moringa oleifera L. y Bidens pilosa L. y sus efectos en la estabilidad oxidativa de ternera cruda picada durante el almacenamiento en frío RESUMEN Este estudio examinó extractos de hoja de Moringa oleifera y Bidens pilosa para detectar la presencia de fitoquímicos bioactivos y sus actividades antioxidantes en el pH y la oxidación lipídica de ternera fresca picada durante 6 días de almacenamiento en frío. Los resultados revelaron que el extracto de B. pilosa contenía una mayor cantidad de compuestos bioactivos y contenido antioxidante (p < 0,05) que el extracto de M. oleifera. El extracto de B. pilosa exhibió una mayor actividad antiradical frente a los radicales DPPH y ABTS que el extracto de M. oleifera y BHT estándar (p < 0,05). La adición de extracto de hoja de M. oleifera y B. pilosa (0,5 y 1 g/kg) a la ternera fresca picada se encontró que obtuvo unos valores menores de pH y TBARS en comparación con la muestra control y los tratamientos BHT (0,2 g/kg) durante el periodo de almacenamiento (p > 0,05). Las actividades antioxidantes de los extractos indican que las hojas de M. oleifera y B. pilosa pueden ser utilizadas como agente nutracéutico o conservante en la industria alimentaria. ARTICLE HISTORY

show abstract

Puerarin, an efficient natural stabilizer for both polyethylene and polypropylene

Xia

Gao

Sun

et al. 2020

J of Applied Polymer Sci

View full text Add to dashboard Cite

Puerarin, a natural compound, was used as multifunctional protector for polyethylene (PE) and polypropylene (PP). Firstly, puerarin and tetrakis(2,4‐di‐tert‐butylphenol)[1,1‐biphenyl]‐4,4′‐diylbisphosphite (PEPQ) could protect PE and PP against thermos‐oxidative degradation: after modification, the oxidation induction time (OIT) of increased ca. 4,160% (PE‐P1200‐P sample) and 130% (PP‐P1200‐P sample); the carbonyl index (CI) obtained through accelerated aging decreased ca. 58% (PE‐P1200‐P sample). Secondly, it is excited to find that puerarin and PEPQ could pretect PE agianst photooxidative degradation: CI value decreased ca. 35% after modification. Thridly, the coorperation of puerarin and PEPQ was also benefit for the processing stability: the change of melt flow rate (MFR) between first and fifth extrusions decreased ca. 83% (PE‐P1200‐P sample) and 99% (PP‐P1200‐P sample). Forthly, puerarin and PEPQ could still protect PE against degradation after five extrusions: the loss of tensile strength and elongation at break decreased ca. 96% and 95% after modification. Finally, the interaction of puerarin with PEPQ was discussed and the role of puerarin in protecting polyolefins was proposed.

show abstract

Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review

Cited by 690 publications

References 88 publications

Influence of high inorganic selenium and manganese diets for fattening pigs on oxidative stability and pork quality parameters

Influence of high inorganic selenium and manganese diets for fattening pigs on oxidative stability and pork quality parameters

Antioxidant activities of Moringa oleifera L. and Bidens pilosa L. leaf extracts and their effects on oxidative stability of ground raw beef during refrigeration storage

Puerarin, an efficient natural stabilizer for both polyethylene and polypropylene

Contact Info

Product

Resources

About