Natural Antioxidants in Fresh and Processed Meat

Villalobos-Delgado, Luz H.; Mateo, Javier; Caro, Irma; Ramos, Martha-Yarely Leal; Mendez, Néstor Gutiérrez; Cansino, Rocío Gómez; Mondragón, Edith Graciela González

doi:10.1016/b978-0-12-814874-7.00011-0

Cited by 16 publications

(16 citation statements)

References 171 publications

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“…Villalobos-Delgado et al [35] reviewed the differences between primary antioxidants, which are also called chain-break antioxidants by scavenging lipid radicals to break the oxidation process, and secondary antioxidants, which are also called preventive inhibitors by such as chelating prooxidant metal ions to limit the radical initiation step in the oxidation process. In the present work, 0.03% RE showed little inhibition of lipid radical formation but significantly increased T-AOC, suggesting that the antioxidant activity of RE here could be mainly attributed to limiting the degree of oxidation.…”

Section: Effects Of Antioxidants On Radical Formation Among Meat Speciesmentioning

confidence: 99%

Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat

Bao

Zhu

Ren

et al. 2020

Foods

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Free radicals are ubiquitous in roasted foods. In this work, lipid-derived carbon-centered alkyl radical formation was first studied in roasted meat by electron spin resonance (ESR). The influence of antioxidants on the inhibition of free radicals was investigated. The results showed that the high temperature, high heat transfer rate, and high polyunsaturated fatty acid (PUFA) content resulted in high radical content in roasted meat, while the high water content in meat retarded radical formation. The 0.03% addition of tea polyphenols (TPP) significantly reduced radical formation during roasting (p < 0.05), whereas the 0.03% rosemary extract (RE) had no significant inhibitory effect (p > 0.05). These results suggested that water retention and the addition of TPP would decrease radical generation during the roasting of meat.

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Section: Effects Of Antioxidants On Radical Formation Among Meat Speciesmentioning

confidence: 99%

Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat

Bao

Zhu

Ren

et al. 2020

Foods

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“…The presence of phenolic compounds in natural extracts is highly correlated with the antioxidant activity, whence the natural extracts incorporation to meat and meat products could be an important strategy to improve oxidative stability during storage [6,41]. It has been reported that meat antioxidant stability could be affected by endogenous and non-enzymatic antioxidants, animal species, animal diet, muscle type, lipid composition, and by the ingredients used in the formulation of meat products (e.g., synthetic antioxidant, chloride salt content, and phenolic content of some species or extract) [42,43].…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, there have been efforts to obtain natural antioxidants capable of preserving meat and meat products against undesirable changes caused by oxidation processes [6][7][8]. Based on their high phenolic composition, natural antioxidant sources, such as fruits (apple, bearberry, blueberry, cranberry, pomegranate, strawberry, tomato, among others), vegetables (broccoli, carrot, pumpkin, among others), herbs and spices (black and red pepper, cinnamon, clove, coriander, green tea, moringa, olive, onion, oregano, rosemary, sage, sesame, turmeric, among others) and honeybee products (honey, royal jelly, pollen, and propolis), have shown to decrease oxidation as effectively as synthetic antioxidant [6,[9][10][11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Propolis Extract as Antioxidant to Improve Oxidative Stability of Fresh Patties during Refrigerated Storage

Vargas-Sánchez

Torrescano-Urrutia

Torres-Martínez

et al. 2019

Foods

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The effect of propolis ethanol extract (PEE), butylated hydroxytoluene (BHT), and ascorbic acid (Asc) against lipid (Lox) and protein oxidation (Pox), color deterioration, and the antioxidant stabilizer of raw beef and pork patties during chilled storage (9 days at 2 °C/under darkness) was investigated. Total phenolic content (TPC), reducing power ability (RPA), DPPH● radical scavenging activity (FRSA) of the PEE was evaluated. Meat samples were evaluated for pH, Lox (TBARS), Pox (Carbonyls), color (L*, a*, b*, C*, and h*), metmyoglobin formation (MMb), TPC, RPA, and FRSA. Results indicated that PEE is rich in phenolic content and antioxidant activity, and their incorporation in beef and pork patties reduced (p < 0.05) Lox and Pox (TBARS-88.7 and 80% inhibition; Pox-47.3 and 30.6% inhibition, respectively), as well as loss of color and increased the oxidative stability throughout storage.

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“…Chemical compounds (antioxidants) such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are commonly used as additives to suppress lipid oxidation in oils used as feed stock during soap production. However, consumer demand for natural antioxidants combined with safety and health implications associated with synthetic antioxidants have resulted in increased use of natural antioxidants in soaps, skin care, and cosmetic products [15]. Certain regulatory factors must be considered during the formulation of cosmetic products such as the concentration of the recipes required to enhance the quality and shelf life of the final product.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, the use of phenolics as additives in natural herbal soap formulations to prevent the oxidation of polyunsaturated lipids and enhance the shelf life is becoming more common place with artisanal soap makers [18]. These include plant, fruit, and vegetable extracts [14,15]. Furthermore, plant extracts are also used as colorants and to add fragrance to natural herbal soaps [21].…”

Section: Introductionmentioning

confidence: 99%

Use of Natural Antioxidants from Newfoundland Wild Berries to Improve the Shelf Life of Natural Herbal Soaps

et al. 2019

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Antioxidants are important bio-regulators and suppressors of oxidation and are useful in enhancing the shelf life of consumer products. Formulated natural herbal soaps contain ingredients with antioxidant activities, but it is unknown how this influences shelf life. Herein, we evaluated whether natural additives or wild berry extracts were effective in improving the quality of natural herbal soaps. Three natural soaps, base bar (BB), forest grove (FG), and hibiscus rosehip (HR), were formulated using several wild berry extracts or natural additives and evaluated against similar commercial brands. The total phenolic content (TPC) of BB and FG infused with partridgeberry and HR with rosemary was 35.22, 44.72, and 33.26 µmole quercetin equivalent/g soap, while the total antioxidant activity (TAA) was 125.20, 119.23, and 126.94 µmole Trolox equivalent/g soap, respectively. Conversely, the commercial brand (BSG) with the highest TPC (56.24 µmole) contained lower TAA (59.68 µmole). As expected, the TPC and TAA of natural soaps were strongly correlated, and the majority (55–82%) of the polyunsaturated di/triacylglycerols remained unsaponified. Some extracts were inhibitory, while others promoted microbial growth. The results indicate that natural antioxidants from some Newfoundland wild berries have applications in improving the shelf life of natural herbal soaps, but care must be taken with the choice of berry used in the final soap formulation.

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Natural Antioxidants in Fresh and Processed Meat

Cited by 16 publications

References 171 publications

Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat

Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat

Propolis Extract as Antioxidant to Improve Oxidative Stability of Fresh Patties during Refrigerated Storage

Use of Natural Antioxidants from Newfoundland Wild Berries to Improve the Shelf Life of Natural Herbal Soaps

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