The Antioxidant Effect of Colombian Berry (Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life

Abstract

A scarce amount of knowledge about the use of Colombian berry (CB) in meat products is available in the literature. This work studies the impact of the addition of CB extracts (CBE) on pork patties at three different concentrations in the range 250–750 mg/kg. CBE were characterized in terms of their polyphenolic profile and antioxidant activity [1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, half maximal inhibitory antioxidant concentration (IC50), 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power assay (FRAP) and oxygen radical absorbance capacity (ORAC) tests)]. After pork patties elaboration, instrumental and sensorial colour, as well as lipid oxidation measured as thiobarbituric acid reactive substances assay (TBARS) values, were evaluated for 10 days of refrigerated storage in a modified atmosphere (80% O2–20% CO2). The total anthocyanin composition represented 35% of the polyphenolic substances of the CBE, highlighting high contents in cyanidin derivatives. Additionally, other flavonoids (quercetin and kaempferol compounds) and phenolics acids, substances positively related to antioxidant activity, were identified and quantified. In addition, the incorporation of CBE resulted in improvements in colour and lipid stability of pork patties, especially for the highest concentration used. Our findings demonstrated that CBE could be added to pork patties without impairing their sensorial profile. Overall, our results indicate that the use of CBE as a source of natural antioxidant, natural colourant, or even as a functional ingredient could be promising, but more studies are necessary to confirm it.

Fermentation of Vaccinium floribundum Berries with Lactiplantibacillus plantarum Reduces Oxidative Stress in Endothelial Cells and Modulates Macrophages Function

“…Our results are in contrast with others reporting that unfermented berries, due to their high levels of polyphenolic compounds, can reduce oxidative stress [53][54][55], decrease inflammation [56], protect endothelial cells from H 2 O 2 -induced cell death [57], attenuate endothelial dysfunction, and regulate cholesterol accumulation and trafficking, along with potentially influencing gut microbiota [58]. It is possible these contrasting results are due to environmental conditions of growth or to our extraction procedures, leading to low levels of polyphenolic compounds in the non-fermented Pushgay berries under investigation in our study.…”

Phenolic Compound Content and the Antioxidant and Antimicrobial Activity of Wild Blueberries (Vaccinium stenophyllum Steud.) Fruits Extracts during Ripening

“…Chromatography was performed in an automatic development chamber ADC 2 (CA-MAG, Switzerland) at a relative humidity of 25 ± 2% and a mixture of ethyl acetate (10): formic acid (1.1): acetic acid (1.1): water (2.3) (v/v/v/v) was used as solvent separation system. For standardized separation, the plate humidity control unit activity was exposed for 4 min and equilibrated with a saturated potassium acetate solution (257.6 g/100 g H 2 O) to obtain a 37 ± 2% humidity content.…”

“…Reference solutions of cyanidin-3-glucoside, cyanidin-3-rutinoside, delphinidin-3-5-diglucoside, malvidin-3-glucoside, and pelargonidin-3-glucoside were prepared at a concentration of 1.1 mg/mL methanol. For the separation of anthocyanins from blueberry extracts, a mixture of ethyl acetate (10): formic acid (1.1): acetic acid (1.1): water (2.3) (v/v/v/v) was used as the mobile phase. Fruit methanolic extract at development stage 4, i.e., the stage with the highest total anthocyanin content, was used.…”

“…For example, fruits of the variety 'Blue Rose' showed a trolox equivalent antioxidant capacity measured by the DPPH method of 2.11 mg of trolox equivalent per gram of fresh weight [9], while fruits of Vaccinium meridionale Sw., reached 143.68 µg of trolox equivalent per gram of dry weight [10]. On the other hand, studies on Vaccinium floribundum Kunth.…”

Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage

“…Plant materials, such as spices and herbs, are rich in bioactive compounds, such as phenolics and flavonoids, which exhibit antioxidant and antibacterial properties [ 6 ]. For example, antioxidants derived from plants, such as Moringa oleifera seed powder [ 9 ], olive cake powder [ 1 ], pistachio seed hull extract [ 10 ], Argel leaf powder and extract [ 11 , 12 ], Acacia nilotica fruit and seed extracts [ 13 , 14 ], Ephedra alata extract [ 15 ], baobab ( Adansonia digitata ) seed extract [ 16 ], red pitaya extract [ 17 ]), and Colombian berry ( Vaccinium meridionale Sw.) extracts [ 18 ], have been found to maintain the quality properties and enhance the storage stability of meat products.…”