Wine industry residue as antioxidant in cooked chicken meat

Abstract

The effectiveness of grape extracts as food ingredient has been tested in various systems. The objective of this study was to evaluate the efficiency of four concentrations of residues of the wine industry in delaying lipid oxidation in processed chicken meat stored under refrigeration. The development of oxidation during the 14-day storage was evaluated through the thiobarbituric acid reactive substances method (TBAS). The analyses of phenolic compounds and antioxidant activity were performed in grape residue extracts through DPPH (1,1-difenil-2-picrilidrazil) method, lipid peroxidation inhibition and Rancimat. The profile of polyphenols was determined using reversed-phase high-performance liquid chromatography. Isabel grape extract (IGE) and Niagara grape extract (NGE) showed significant content of phenolic compounds. NGE and IGE had high antioxidant activity. The addition of grape extracts significantly increased the oxidative stability of processed and cooked chicken meat during the storage time. The extracts from both grape varieties when applied in concentrations of 40 and 60 mg of GAE, presented results similar to that of Butyl hydroxy toluene (BHT).

Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage

“…The samples including 10 % GSP had TBARS levels lower than 40 % when compared to the control during 5 months frozen storage. These results were in agreement with Rababah et al (2006) and (Shirahigue et al 2010), who found a reduction in TBARS in chicken meat with GSE during refrigerated storage. Recently many storage experiments were carried out to prove the antioxidative effects of plant materials and some of them investigated a considerable reduction in TBARS during the first part of the storage period.…”

Valorization of grape pomace: Extraction of bioactive phenolics with antioxidant properties

“…Extraction was carried out as described by Shirahigue et al (2010) with a few modifications (schematic representation shown in Fig. 1).…”

Effect of Grape (Vitis Vinifera L.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread

“…A positive correlation was reported between the antioxidant activity and the total phenolic compounds in grape byproducts (Alonso et al 2002). For example, grape seed extract and other plant extracts have been shown to have an antioxidative effect on beef (Ahn et al 2002), turkey (Mielnick et al 2006), fish muscle (Sanchez-Alonso and Borderias 2008) and chicken meat (Shirahigue et al 2010). For example, grape seed extract and other plant extracts have been shown to have an antioxidative effect on beef (Ahn et al 2002), turkey (Mielnick et al 2006), fish muscle (Sanchez-Alonso and Borderias 2008) and chicken meat (Shirahigue et al 2010).…”