Studies on the antioxidative activity of red pigments in Italian-type dry-cured ham

Abstract

Aqueous phosphate buffer extracts and acetone/water extracts of pigments from Parma ham were assessed as antioxidants by (1) electron spin resonance spectroscopy using a spin probing technique to evaluate their efficiencies as scavengers of free radicals, and (2) by electrochemical measurement of oxygen depletion rate in an aqueous methyl linoleate emulsion to evaluate their efficiencies as chain-breaking antioxidant, and using both methods, compared with the effect of apomyoglobin and nitrosylmyoglobin. Aqueous phosphate extracts and acetone/water extracts of Parma ham pigment both scavenged a semi-stable nitroxide radical (Fremy's salt), and both extracts reduced the rate of oxygen consumption for lipid peroxidation (initiated by metmyoglobin) very efficiently. For apomyoglobin no antioxidative capacity was observed, and the heme moiety of the pigment(s) of Parma ham were concluded to have antioxidative properties. The more lipophilic pigment, as extracted by acetone/water, had the most significant effect, and its ability to inhibit lipid oxidation was further tested in a model food system based on cooked pork. The lipid oxidation was increasingly inhibited by increasing additions from 0.12 ppm to 0.24 ppm Parma ham pigment, and the pigment protected a-tocopherol against degradation in a concentration dependent manner.

Interactions between tocopherols, tocotrienols and carotenoids during autoxidation of mixed palm olein and fish oil

“…The method of Adamsen, Hansen, Møller, and Skibsted (2003) was followed with minor modifications. Lipid hydroperoxide levels were determined as the peroxide values (POV).…”

Evaluation of Antioxidants Using Electrochemical Sensors: A Bibliometric Analysis

“…Both works use the cupric-reducing antioxidant capacity method for evaluating the hydroxyl radical scavenging effect. The rest reports in this cluster are mainly on investigating the antioxidant capacity of different substances or samples such as rapanone [77], hop (Humulus lupulus L.) products [78], and red pigment [79].…”

Investigation of contributors to zinc protoporphyrin IX formation at optimum pH 5.5 in pork

“…The pH may influence enzymatic activity in biological processes. The pH optima of the FECH activity ranges from 5.5 to 6.0 for iron removal and from 7.5 to 8.0 for zinc insertion as investigated using an in vitro model with porcine mitochondria (Chau et al., ), whereas the pH in raw meats is 5.5–6.0 (Adamsen, Hansen, Møller, & Skibsted, ; Adamsen, Møller, Hismani, & Skibsted, ). The pH of meat is considered as an important factor for ZnPP formation.…”