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1417 KiB

Open AccessArticle

In Vitro Investigation of Six Antioxidants for Pig Diets

by Hans Vergauwen, Sara Prims, Jeroen Degroote, Wei Wang, Christophe Casteleyn, Steven Van Cruchten, Stefaan De Smet, Joris Michiels and Chris Van Ginneken

Antioxidants 2016, 5(4), 41; https://doi.org/10.3390/antiox5040041 - 11 Nov 2016

Cited by 22 | Viewed by 5623

Abstract

Oxidative stress in the small intestinal epithelium can lead to barrier malfunction. In this study, the effect of rosmarinic acid (RA), quercetin (Que), gallic acid (GA), lipoic acid (LA), ethoxyquin (ETQ) and Se-methionine (SeMet) pre-treatments using 2 mM Trolox as a control on [...] Read more.

Oxidative stress in the small intestinal epithelium can lead to barrier malfunction. In this study, the effect of rosmarinic acid (RA), quercetin (Que), gallic acid (GA), lipoic acid (LA), ethoxyquin (ETQ) and Se-methionine (SeMet) pre-treatments using 2 mM Trolox as a control on the viability and the generation of intracellular reactive oxygen species (iROS) of oxidatively (H₂O₂) stressed intestinal porcine epithelial cells (IPEC-J2) was investigated. A neutral red assay showed that RA (50–400 µM), Que (12.5–200 µM), GA (50–400 µM), ETQ (6.25–100 µM), and SeMet (125–1000 µM) pre-treatments but not LA significantly increased the viability of H₂O₂-stressed IPEC-J2 cells (p < 0.05). A 5-(and-6)-chloromethyl-2′,7′-dichlorodihydrofluorescein diacetate, acetyl ester (CM-H₂DCFDA) fluorescent probe showed that RA (100–600 µM), Que (25–800 µM), ETQ (3.125–100 µM) and SeMet (500–2000 µM) pre-treatments significantly reduced iROS in IPEC-J2 monolayers (p < 0.05). Moreover, RA and Que were most effective in reducing iROS. Therefore, the effects of RA and Que on barrier functioning in vitro were examined. RA and Que pre-treatments significantly decreased fluorescein isothiocyanate (FITC)-conjugated dextran-4 (4 kDa) permeability and transepithelial electrical resistance (TEER) of an IPEC-J2 cell monolayer (p < 0.05). These in vitro results of RA and Que hold promise for their use as antioxidants in pig feed. Full article

(This article belongs to the Special Issue Lipid Oxidation in Meat and Poultry)

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212 KiB

Open AccessArticle

Antioxidant Effect of Extracts from the Coffee Residue in Raw and Cooked Meat

by Ji-Hee Kim, Dong Uk Ahn, Jong Bang Eun and Sun Hee Moon

Antioxidants 2016, 5(3), 21; https://doi.org/10.3390/antiox5030021 - 04 Jul 2016

Cited by 34 | Viewed by 7468

Abstract

The residue of ground coffee obtained after the brewing process (spent coffee) still contains various functional components with high antioxidant capacity and health benefits, but no attempts have been made to use it as a resource to produce value-added food ingredients. This study [...] Read more.

The residue of ground coffee obtained after the brewing process (spent coffee) still contains various functional components with high antioxidant capacity and health benefits, but no attempts have been made to use it as a resource to produce value-added food ingredients. This study evaluates the antioxidant activity of ethanol or hot water extracts from the residues of coffee after brewing. An extraction experiment was carried out using the conventional solid–liquid methods, including ethanol and water as the extraction media at different temperatures and liquid/solid ratios. The antioxidant activity of extracts was tested for total phenolic compound (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2-thiobarbituric acid reactive substances (TBARS) using oil emulsion and raw/cooked meat systems. The DPPH radical scavenging activity of the ethanol extracts with heating (HEE) and without heating (CEE) were higher than that of the hot water extracts (WE). The highest DPPH value of HEE and CEE at 1000 ppm was 91.22% and 90.21%, respectively. In oil emulsion and raw/cooked systems, both the water and ethanol extracts had similar antioxidant effects to the positive control (BHA), but HEE and CEE extracts showed stronger antioxidant activities than WE extract. These results indicated that the ethanol extracts of coffee residue have a strong antioxidant activity and have the potential to be used as a natural antioxidant in meat. Full article

(This article belongs to the Special Issue Lipid Oxidation in Meat and Poultry)

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225 KiB

Open AccessArticle

Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage

by Marwan Al-Hijazeen, Eun Joo Lee, Aubrey Mendonca and Dong Uk Ahn

Antioxidants 2016, 5(2), 19; https://doi.org/10.3390/antiox5020019 - 13 Jun 2016

Cited by 46 | Viewed by 9339

Abstract

The objective of this study was to determine the effect of tannic acid (TA) on the oxidative stability and the quality characteristics of ground chicken breast meat. Five treatments including (1) control (none added), (2) 2.5 ppm TA, (3) 5 ppm TA, (4) [...] Read more.

The objective of this study was to determine the effect of tannic acid (TA) on the oxidative stability and the quality characteristics of ground chicken breast meat. Five treatments including (1) control (none added), (2) 2.5 ppm TA, (3) 5 ppm TA, (4) 10 ppm TA, and (5) 5 ppm butylated hydroxyanisole (BHA) were added to boneless, skinless ground chicken breast meat, and used for both raw and cooked meat studies. For the raw meat study, the ground chicken breast meat was packaged in oxygen-permeable bags and stored at 4 °C for 7 days. For the cooked study, raw ground meat samples were vacuum-packaged in oxygen-impermeable vacuum bags, cooked in-bag to the internal temperature of 75 °C, re-packaged in oxygen-permeable bags, and then stored. Both raw and cooked meats were analyzed for lipid and protein oxidation, color, and volatiles (cooked meat only) at 0, 3, and 7 days of storage. Raw meats with 10 ppm of TA added had significantly (p ≤ 0.05) lower lipid and protein oxidation than other treatments during storage. In addition, TA at 10 ppm level maintained the highest color a*- and L*-values during storage. Cooked chicken breast meat with 5 and 10 ppm TA added produced significantly (p ≤ 0.05) lower amounts of off-odor volatiles than other treatments. Among the volatile compounds, the amount of hexanal increased rapidly during storage for cooked meat. However, meats with 5 and 10 ppm TA added showed the lowest amount of hexanal and other aldehydes related to lipid oxidation, indicating a strong antioxidant effect of TA in cooked chicken breast meat. Furthermore, the differences in aldehydes among the treatments were bigger in cooked than in raw meat, indicating that the antioxidant effect of TA in cooked meat was greater than that in raw meat. Therefore, TA at >5 ppm can be used as a good natural preservative in cooked chicken meat to maintain its quality during storage. Full article

(This article belongs to the Special Issue Lipid Oxidation in Meat and Poultry)

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231 KiB

Open AccessArticle

Effect of Oregano Essential Oil (Origanum vulgare subsp. hirtum) on the Storage Stability and Quality Parameters of Ground Chicken Breast Meat

by Marwan Al-Hijazeen, Eun Joo Lee, Aubrey Mendonca and Dong Uk Ahn

Antioxidants 2016, 5(2), 18; https://doi.org/10.3390/antiox5020018 - 07 Jun 2016

Cited by 58 | Viewed by 9490

Abstract

A study was conducted to investigate the effect of oregano essential oil on the oxidative stability and color of raw and cooked chicken breast meats. Five treatments, including (1) control (none added); (2) 100 ppm oregano essential oil; (3) 300 ppm oregano essential [...] Read more.

A study was conducted to investigate the effect of oregano essential oil on the oxidative stability and color of raw and cooked chicken breast meats. Five treatments, including (1) control (none added); (2) 100 ppm oregano essential oil; (3) 300 ppm oregano essential oil; (4) 400 ppm oregano essential oil; and (5) 5 ppm butylated hydroxyanisole (BHA), were prepared with ground boneless, skinless chicken breast meat and used for both raw and cooked meat studies. For raw meat study, samples were individually packaged in oxygen-permeable bags and stored in a cold room (4 °C) for 7 days. For cooked meat study, the raw meat samples were vacuum-packaged in oxygen-impermeable vacuum bags and then cooked in-bag to an internal temperature of 75 °C. After cooling to room temperature, the cooked meats were repackaged in new oxygen-permeable bags and then stored at 4 °C for 7 days. Both raw and cooked meats were analyzed for lipid and protein oxidation, volatiles, and color at 0, 3, and 7 days of storage. Oregano essential oil significantly reduced (p < 0.05) lipid and protein oxidation, and improved color stability of raw and cooked meat. However, oregano oil at 400 ppm showed the strongest effect for all these parameters. Hexanal was the major aldehyde, which was decreased significantly (p < 0.05) by oregano oil treatment, in cooked meat. Overall, oregano essential oil at 100–400 ppm levels could be a good preservative that can replace the synthetic antioxidant in chicken meat. Full article

(This article belongs to the Special Issue Lipid Oxidation in Meat and Poultry)

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1098 KiB

Open AccessArticle

Antioxidant Efficacy of Litchi (Litchi chinensis Sonn.) Pericarp Extract in Sheep Meat Nuggets

by Arun K. Das, Vincent Rajkumar, Pramod K. Nanda, Pranav Chauhan, Soubhagya R. Pradhan and Subhasish Biswas

Antioxidants 2016, 5(2), 16; https://doi.org/10.3390/antiox5020016 - 18 May 2016

Cited by 62 | Viewed by 8999

Abstract

In the present study, the efficacy of litchi fruit pericarp (LFP) extract (0.5%, 1.0% and 1.5% concentration) in retarding lipid oxidation of cooked sheep meat nuggets was evaluated and compared to butylated hydroxyl toluene (BHT, 100 ppm). The total phenolic content and antioxidant [...] Read more.

In the present study, the efficacy of litchi fruit pericarp (LFP) extract (0.5%, 1.0% and 1.5% concentration) in retarding lipid oxidation of cooked sheep meat nuggets was evaluated and compared to butylated hydroxyl toluene (BHT, 100 ppm). The total phenolic content and antioxidant potential of LFP extracts were determined. The thiobarbituric acid reactive substance (TBARS) values were evaluated to assess the potential of LFP extracts as natural antioxidants for oxidative stability of cooked nuggets during 12 days of refrigerated storage. Results show that total phenolics content in 10 mg LFP powder was comparable to 100 ppm BHT, but 15 mg LFP powder had significantly higher (p < 0.05) total phenolics content and reducing power than the synthetic antioxidant. LFP extract did not affect pH, cooking yield and the sensory attributes of cooked nuggets. Non-treated control and nuggets with 1.0% LFP extract had significantly lower total phenolics than nuggets with 1.5% extract and BHT. TBARS values were significantly lower (p < 0.05) throughout the storage period in cooked meat nuggets containing either LFP extract or BHT than in non-treated control. Results indicate that LFP extracts are promising sources of natural antioxidants and can potentially be used as functional food additives in meat products at 1.5% without affecting products’ acceptability. Full article

(This article belongs to the Special Issue Lipid Oxidation in Meat and Poultry)

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1113 KiB

Open AccessArticle

Study of the Properties of Bearberry Leaf Extract as a Natural Antioxidant in Model Foods

by Nurul Aini Mohd Azman, Maria Gabriela Gallego, Francisco Segovia, Sureena Abdullah, Shalyda Md Shaarani and María Pilar Almajano Pablos

Antioxidants 2016, 5(2), 11; https://doi.org/10.3390/antiox5020011 - 01 Apr 2016

Cited by 41 | Viewed by 10064

Abstract

The common bearberry (Arctostaphylos uva-ursi L. Sprengel) is a ubiquitous procumbent evergreen shrub located throughout North America, Asia, and Europe. The fruits are almost tasteless but the plant contains a high concentration of active ingredients. The antioxidant activity of bearberry leaf extract [...] Read more.

The common bearberry (Arctostaphylos uva-ursi L. Sprengel) is a ubiquitous procumbent evergreen shrub located throughout North America, Asia, and Europe. The fruits are almost tasteless but the plant contains a high concentration of active ingredients. The antioxidant activity of bearberry leaf extract in the 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation assay was 90.42 mmol Trolox equivalents/g dry weight (DW). The scavenging ability of the methanol extract of bearberry leaves against methoxy radicals generated in the Fenton reaction was measured via electron paramagnetic resonance. Lipid oxidation was retarded in an oil–water emulsion by adding 1 g/kg lyophilised bearberry leaf extract. Also, 1 g/kg of lyophilised bearberry leaf extract incorporated into a gelatin-based film displayed high antioxidant activity to retard the degradation of lipids in muscle foods. The present results indicate the potential of bearberry leaf extract for use as a natural food antioxidant. Full article

(This article belongs to the Special Issue Lipid Oxidation in Meat and Poultry)

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1811 KiB

Open AccessArticle

Gelatine-Based Antioxidant Packaging Containing Caesalpinia decapetala and Tara as a Coating for Ground Beef Patties

by María Gabriela Gallego, Michael H. Gordon, Francisco Segovia and María Pilar Almajano Pablos

Antioxidants 2016, 5(2), 10; https://doi.org/10.3390/antiox5020010 - 31 Mar 2016

Cited by 38 | Viewed by 8855

Abstract

The development of antioxidant-active packaging has numerous advantages, such as the reduction of synthetic additives in food, the reduction of plastic waste and food protection against oxidation reactions. Different concentrations of extracts of the plants Caesalpinia decapetala (CD) and Caesalpinia spinosa “Tara” (CS) [...] Read more.

The development of antioxidant-active packaging has numerous advantages, such as the reduction of synthetic additives in food, the reduction of plastic waste and food protection against oxidation reactions. Different concentrations of extracts of the plants Caesalpinia decapetala (CD) and Caesalpinia spinosa “Tara” (CS) were incorporated into gelatine films as natural antioxidants. The physical, mechanical and antioxidant properties of these films were studied. Films containing plant extracts at a high concentration had lower tensile strength with higher elongation at break points, compared to the control film (p < 0.05). Films exhibited antioxidant activity in the oxygen radical absorbance capacity (ORAC) and Trolox equivalence antioxidant capacity (TEAC) assays when added at 0.2%. The application of gelatine film containing CD and CS was found to be effective in delaying lipid oxidation and deterioration of beef patty quality during storage. Therefore, the films prepared in this study offered an alternative edible coating for the preservation of fresh food. Full article

(This article belongs to the Special Issue Lipid Oxidation in Meat and Poultry)

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Review

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556 KiB

Open AccessReview

A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products

by Rui Liu, Lujuan Xing, Qingquan Fu, Guang-hong Zhou and Wan-gang Zhang

Antioxidants 2016, 5(3), 32; https://doi.org/10.3390/antiox5030032 - 20 Sep 2016

Cited by 149 | Viewed by 12468

Abstract

Antioxidant peptides are gradually being accepted as food ingredients, supplemented in functional food and nutraceuticals, to positively regulate oxidative stress in the human body against lipid and protein oxidation. Meat muscle and meat by-products are rich sources of proteins and can be regarded [...] Read more.

Antioxidant peptides are gradually being accepted as food ingredients, supplemented in functional food and nutraceuticals, to positively regulate oxidative stress in the human body against lipid and protein oxidation. Meat muscle and meat by-products are rich sources of proteins and can be regarded as good materials for the production of bioactive peptides by use of enzymatic hydrolysis or direct solvent extraction. In recent years, there has been a growing number of studies conducted to characterize antioxidant peptides or hydrolysates derived from meat muscle and by-products as well as processed meat products, including dry-cured hams. Antioxidant peptides obtained from animal sources could exert not only nutritional value but also bioavailability to benefit human health. This paper reviews the antioxidant peptides or protein hydrolysates identified in muscle protein and by-products. We focus on the procedure for the generation of peptides with antioxidant capacity including the acquisition of crude peptides, the assessment of antioxidant activity, and the purification and identification of the active fraction. It remains critical to perform validation experiments with a cell model, animal model or clinical trial to eliminate safety concerns before final application in the food system. In addition, some of the common characteristics on structure-activity relationship are also reviewed based on the identified antioxidant peptides. Full article

(This article belongs to the Special Issue Lipid Oxidation in Meat and Poultry)

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