Walnut (<i>Juglans regia</i> L.) leaf powder as a natural antioxidant in cooked pork patties

Boruzi, Andrei Iulian; Nour, Violeta

doi:10.1080/19476337.2019.1596984

Cited by 10 publications

(14 citation statements)

References 34 publications

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“…Increasing DPPH inhibition of meat and meat product can be done by adding antioxidant compounds. This finding is in accordance with Singh et al (2014), who reported that the addition of 2% garlic paste was walnut powder increased the total phenol of pork patties but decreased during 15 days of storage (Boruzi & Nour, 2019).…”

Section: Chemical Properties Of Nuggetsupporting

confidence: 92%

Antioxidant effects of black garlic powder on spent duck meat nugget quality during storage

2022

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Black garlic is processed garlic under high temperature (65-90 °C) and humidity (60-80%) during a period (Kimura et al., 2017;Lu et al., 2017). Black garlic has a brown color, less flavor, and high antioxidant properties. Total phenolic of black garlic increases 4-10 fold compared to fresh garlic. Total polyphenol, flavonoid, and antioxidant activity were 58.33 mg GAE/g, 15.37 mg RE/g, and 74.48%, respectively (Choi et al., 2014). Not only as antioxidant agents, black garlic also act as antimicrobials (Altuntas & Korukluoglu, 2019). Black garlic contain phenolic compound, β-carbolines alkaloids (Cao et al., 2007), melanoidins (Wang et al., 2011), organic acids and organic sulfur compound (Yin & Cheng, 2003;Lin et al., 2019). According to Arslaner (2020) organic sulfur compound decrease the yeast-mould compared to the control. This study aimed to determine the antioxidant effect of black garlic powder as a source of natural antioxidants on the physical quality, chemical quality, antioxidant activity, TPC, and sensory quality, of duck nuggets during storage.

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Section: Chemical Properties Of Nuggetsupporting

confidence: 92%

Antioxidant effects of black garlic powder on spent duck meat nugget quality during storage

2022

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“…Lipid oxidation of all samples increased with storage, but beef patties without antioxidants reached much higher malonaldehyde concentrations (5.61 mg MDA/kg) than the other groups (between 2.17 and 2.93 mg MDA/kg). The same trend was observed by other authors in beef patties, where control beef patties presented a dramatic increase of TBARs, while this increase was less pronounced in the reformulated samples (with natural or synthetic antioxidants) [ 13 , 20 , 45 , 46 , 47 , 58 ]. A significant increase in TBARs values with the storage time is expected since the action of endogenous and microbial prooxidant enzymes and the release of heme iron from the myoglobin (which catalyze autoxidation) is favored [ 9 ].…”

Section: Resultssupporting

confidence: 87%

“…The control beef patties showed a significantly lower pH ( p ≤ 0.05) than the rest of the treatments. Similarly, other studies also found that control beef patties presented the lowest pH values after production (day 0) in comparison with those reformulated using leaf powders [ 13 , 21 , 45 ], while in other cases, no differences were found [ 46 ]. During storage, there was a general tendency for the pH of the samples with synthetic and natural antioxidants to decrease.…”

Section: Resultsmentioning

confidence: 63%

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Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties

et al. 2022

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Aristotelia chilensis is an endemic shrub of the South Pacific with high concentrations of bioactive compounds in its leaves and, therefore, it is highly valued. The effect of Aristotelia chilensis leaf powders (maqui leaf powders; Ma) on the quality and shelf life of beef patties during 7 days of storage was investigated. Five beef patties treatments were prepared: (1) Control without antioxidants (CT); (2) Beef patties with synthetic antioxidants plus color (250 mg/kg) (PL); (3) Beef patties with 500 ppm of maqui leaf powders (Ma500); (4) Beef patties with 1000 ppm of maqui leaf powders (Ma1000); and (5) Beef patties with 2000 ppm of maqui leaf powders (Ma2000). The quality of the beef patties was evaluated on day 0 and day 7 of storage by physicochemical analysis (moisture, ash and lipid content, color, pH, fatty acid profile and lipid oxidation) and organoleptic analysis. The addition of maqui leaf powders did not produce changes in the proximate composition of the beef patties. The pH for all treatments showed a range of 5.50–5.75 and significant differences (p < 0.05) were observed at the beginning and end of storage. The pH of the control beef patties increased during storage while the pH of the beef patties with synthetic and natural antioxidants decreased. Redness (a*) was the color indicator that was mostly affected by the inclusion of 1000 ppm and 2000 ppm powders. High lipid oxidation was observed in control samples on the seventh day of storage due to the high percentage of fat used in the formulation and the absence of any antioxidant. However, the Ma500, Ma1000, and Ma2000 treatments presented the lowest lipid oxidation rates (42.05%, 40.29%, and 43.14%, respectively) in comparison with the synthetic antioxidant (52.23%). This lipid inhibition is related to the strong antioxidant activity (29.75 µg/mL IC50 DPPH) of the maqui leaf powder due to its high content of total polyphenols (148.76 mg GAE/g), mainly characterized by having great amounts of hydroxybenzoic acids (82.5 mg GAE/g), flavonoids (7.1 mg QE/g), and hydroxycinnamic acids (3.7 mg CAE/g). Although minimal variations were observed in some individual fatty acids, and despite the trend to decrease MUFA and increase SFA with the maqui leaf powder addition, these differences were minimal and, according to the nutritional indices results, without any influence on the nutritional quality of the beef patties. The organoleptic analysis showed that the addition of maqui leaf powders did not affect the general acceptability of the new formulations. This study reports for the first time the substitution of synthetic antioxidants with Aristotelia chilensis leaves extract. Based on the results, it can be concluded that this ingredient can be used as an alternative for the production of raw meat products with clean labels.

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“…A study on diabetic Wistar rats revealed that mulberry anthocyanins reduce liver TBARS levels [45]. A study on the oxidative stability of meat showed that walnut leaf powder can be used as a natural antioxidant in ground pork products [46].…”

Section: Discussionmentioning

confidence: 99%

The Effects of Dietary Inclusion of Bilberry and Walnut Leaves in Laying Hens’ Diets on the Antioxidant Properties of Eggs

Untea

Varzaru

Panaite

et al. 2020

Animals

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The purpose of this study was to examine the effects of dietary inclusion of walnut and bilberry leaves (WL and BL), as sources of natural antioxidants in poultry diets, on the enrichment of antioxidant nutrients in the egg yolk and on the susceptibility of the yolk to lipid peroxidation during storage. The experiment was conducted on 32-week-old TETRA SL LL laying hens, which were assigned to three dietary treatments with 30 birds each. Each treatment was replicated 10 times with three chicks per replicate pen. Experimental dietary treatments differed from control diet (C) by addition of 0.5% BL supplement or 1% WL supplement. The phytoadditives were not significant contributors to the productive parameters. The addition of BL and WL in laying hens’ diets significantly increased the total polyphenol content, and the zinc, lutein and zeaxanthin concentrations in the egg yolks. In regards to the oxidative stability parameters, a significant decrease in the concentrations of primary oxidation products formed in the egg yolk of experimental groups was seen, proving an efficient inhibition effect of the phytoadditives on peroxyl radical formation. A significant correlation was observed between primary oxidation products and total polyphenol content of the egg yolks, where zinc, lutein and zeaxanthin are the bioactive compounds that inhibit the formation of secondary oxidation products.

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Walnut (Juglans regia L.) leaf powder as a natural antioxidant in cooked pork patties

Cited by 10 publications

References 34 publications

Antioxidant effects of black garlic powder on spent duck meat nugget quality during storage

Antioxidant effects of black garlic powder on spent duck meat nugget quality during storage

Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties

The Effects of Dietary Inclusion of Bilberry and Walnut Leaves in Laying Hens’ Diets on the Antioxidant Properties of Eggs

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