Abstract
In this work, the comprehensive metabolomic changes in pork burgers treated with different antioxidants, namely, (a) a control without antioxidants, (b) 200 mg/kg butylated hydroxytoluene (BHT), and (c) 250 mg/kg pitanga leaf extract (PLE, from Eugenia uniflora L.), each one packaged under modified atmosphere (80% O2 and 20% CO2) for 18 days storage at 2 ± 1 °C, were deeply studied. In particular, untargeted metabolomics was used to evaluate the impact of the antioxidant extracts on meat quality. The PLE phytochemical profile revealed a wide variety of antioxidant compounds, such as polyphenols, alkaloids, and terpenoids. Multivariate statistics (both unsupervised and supervised) allowed to observe marked differences in BHT and PLE burgers metabolomic profiles during storage. Most of the differences could be attributed to hexanoylcarnitine, 4-hydroxy-2-nonenal, 6-hydroxypentadecanedioic acid, 9S,11S,15S,20-tetrahydroxy-5Z,13E-prostadienoic acid (20-hydroxy-PGF2a), sativic acid, followed by glycerophospholipids. In addition, significant correlations (p < 0.01) were observed between thiobarbituric acid reactive substances and metabolites related to lipid oxidation processes. Therefore, the approach used showed a clear modulation of lipid oxidation, likely promoted by the plant leaf extract, thus confirming the ability of PLE to delay lipid oxidative phenomena during storage.
Highlights
In the last years, the study of factors potentially affecting meat quality throughout the shelf life are increased [1]
In this work, we used an untargeted metabolomic approach based on ultra-high-pressure liquid chromatography (UHPLC)-quadrupole time-of-flight (QTOF) mass spectrometry and the database FoodDB for compounds’ annotation, in order to provide more insights into its phytochemical profile
Natural antioxidants from pitanga leaves have been used as alternative to synthetic antioxidants to check the development of lipid oxidation phenomena
Summary
The study of factors potentially affecting meat quality throughout the shelf life are increased [1]. In this regard, lipid and protein oxidation represents the main cause of meat deterioration [2,3]. To counteract oxidative reactions during shelf life, synthetic antioxidants, such as butylated hydroxytoluene (BHT), have been frequently exploited [5]. There is an interest for finding alternative to synthetic antioxidants, by exploiting antioxidants from different sources [7,8,9,10,11]. (commonly known as pitanga) leaves have been used as alternative to BHT during Extracts from Paullinia cupana Kunth seeds and Eugenia uniflora L. (commonly known as pitanga) leaves have been used as alternative to BHT during
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