Abstract
A meat model system was used for screening lipid oxidation inhibiting capacity of diverse horticultural plant materials. In the model, heme-containing sarcoplasmic proteins from the meat water-phase were homogenized with linoleic acid and thiobarbituric reactive substances (TBARS) were measured. 23 Plant materials were investigated at three high (50, 100, and 200 ppm) concentrations and five plant extracts were tested at three low (5, 10, and 20 ppm) concentrations over time. In the high concentration sets, summer savory freeze-dried powder, beetroot leaves extracted with 50% ethanol, and an olive polyphenol powder extracted from wastewater, inhibited oxidation the most effectively. After two weeks and at 200 ppm concentration, oxidation was reduced to 17.2%, 16.6% and 13.5% of the blank sample with no added antioxidants respectively. In the low concentration set, spray dried rhubarb juice inhibited oxidation the most after two weeks at 5 ppm where oxidation was reduced to 68.3% of the blank sample with no added antioxidants.
Highlights
Meat consumption is currently increasing globally (Godfray et al, 2018)
Our study focused on screening a large number of non-typical sources of antioxidants in a basic meat model containing the main components of importance to lipid oxidation in processed meat products
Speed of the reaction depends predominantly on each compound's chemical structure rather than its concentration. This further reinforces the theories regarding the previously mentioned interplay complexity between antioxidant and matrix properties (Jiang & Xiong, 2016).We previously studied differing mode of actions of antioxidants by measuring their Ferric reducing ability of plasma (FRAP) and their radical scavenging capacity and compared these to the total phenols content where we found that these properties were highly correlated (Burri et al, 2017)
Summary
Meat consumption is currently increasing globally (Godfray et al, 2018). This has environmental implications as well as several health risks, where colorectal cancer (CRC) has been the most disputed (IARC, 2015). Heme iron from myoglobin or hemoglobin is one of the components commonly hypothesized to promote oxidation in meat, either as it is or when combined with nitrite in processed meat (Joosen et al, 2009), when in presence of polyunsaturated fatty acids (PUFA) (Ishikawa, Tamaki, Ohata, Arihara, & Itoh, 2010). “Sustainable plant ingredients for healthier meat products” (SUSMEATPRO) aims to evaluate the isolated health effect of inhibiting lipid oxidation in processed meat products by adding natural antioxidants. The present study constitutes the part of the project where lipid oxidation inhibiting capacity of several plant materials and extracts thereof is evaluated using an appropriate meat model
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