Abstract
Free radicals are ubiquitous in roasted foods. In this work, lipid-derived carbon-centered alkyl radical formation was first studied in roasted meat by electron spin resonance (ESR). The influence of antioxidants on the inhibition of free radicals was investigated. The results showed that the high temperature, high heat transfer rate, and high polyunsaturated fatty acid (PUFA) content resulted in high radical content in roasted meat, while the high water content in meat retarded radical formation. The 0.03% addition of tea polyphenols (TPP) significantly reduced radical formation during roasting (p < 0.05), whereas the 0.03% rosemary extract (RE) had no significant inhibitory effect (p > 0.05). These results suggested that water retention and the addition of TPP would decrease radical generation during the roasting of meat.
Highlights
Free radicals have received a great deal of attention due to the close connection of their reactions with human ageing and various diseases [1,2]
The findings of this study provide a basis for reducing radical formation in roasted meat
One raw group was used as a control, and the other groups were heated under the following conditions: (1) effects of the heating method and time: four groups were grilled in tinfoil using a griddle (JD30A846, Supor, China), four were barbecued using an electric tabletop grill (HX-280, Vnash, China), and four were roasted in an electric oven (D3-256A, Toshiba, Japan) under the same conditions of 200 ◦ C for 10, 15, 20 and 25 min; (2) effects of the heating temperature and the presence of water: three freeze-dried groups and three raw groups were roasted at 120, 160 and 200 ◦ C for 20 min
Summary
Free radicals have received a great deal of attention due to the close connection of their reactions with human ageing and various diseases [1,2]. The formation and decay of free radicals lead to chemical changes in food and affect food quality during processing and storage [3]. Free radicals are ubiquitous in roasted foods. Many researchers have reported the radical formation in roasted foods, such as linseeds and peanuts [4], coffee beans [5], and wheat seeds [6]. Few studies have attempted to evaluate free radical formation in roasted meats. Most studies concentrated on nonradical products in the termination stage such as thiobarbituric acid reactive substance (TBARS) content to evaluate lipid oxidation. Radical formation, as an early event in the lipid oxidation process, was rarely considered in roasted meats. It is necessary to study the variation in lipid radicals in meat during roasting
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