Abstract

This study evaluated the antioxidant activity of ethanol or hot water extracts from the residues of coffee after brewing. The extraction experiment was carried out using 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 compounds (TPC), 2, 2-diphenyl-1-picrylhydrazyl (DPPH), and 2-thiobariburic 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 meat systems, both of 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. The ethanol extracts of coffee residue had a strong antioxidant activity, and thus have potential to be used as a natural antioxidant in meat.

Highlights

  • IntroductionLipid oxidation is recognized as a major cause of quality deterioration of meat products because it produces volatile compounds that can induce an off-flavor and it changes the color of meat [1]

  • Lipid oxidation is recognized as a major cause of quality deterioration of meat products because it produces volatile compounds that can induce an off-flavor and it changes the color of meat [1].Synthetic antioxidants such as the butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-bytylhydroquinone (TBHQ) and propyl gallate (PG) are commonly used in meat products to prevent oxidative changes [2]

  • In order to evaluate the potential antioxidant capacity of the extracts from the coffee residue, it was reasonable to determine the content of total phenolic in ethanol (HEE or CEE) and hot water extracts (WE)

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Summary

Introduction

Lipid oxidation is recognized as a major cause of quality deterioration of meat products because it produces volatile compounds that can induce an off-flavor and it changes the color of meat [1]. Synthetic antioxidants such as the butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-bytylhydroquinone (TBHQ) and propyl gallate (PG) are commonly used in meat products to prevent oxidative changes [2]. Synthetic antioxidants are reported to have carcinogenic effects [2], and, consumers are concerned about the foods containing synthetic antioxidants. Bearberry, sunflower and many other plant extracts have been widely used in foods to improve their flavor and quality, and to extend their shelf-life [3–7].

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