Inhibit Lipid Oxidation Research Articles

Identification of In Vitro Metabolites of Synthetic Phenolic Antioxidants BHT, BHA, and TBHQ by LC-HRMS/MS.

Butylated hydroxytoluene (BHT) and its analogs, butylated hydroxyanisole (BHA) and tert-butyl-hydroquinone (TBHQ), are widely used synthetic preservatives to inhibit lipid oxidation in the food, cosmetic and pharmaceutical industries. Despite their widespread use, little is known about their human exposure and related biotransformation products. The metabolism of these compounds was investigated using in vitro incubations with human and rat liver fractions. Liquid chromatography coupled to high-resolution tandem mass spectrometry was employed to detect and characterize stable and reactive species formed via oxidative metabolism, as well as phase II conjugates. Several oxidative metabolites have been detected, as well as glutathione, glucuronide, and sulfate conjugates, many of which were not previously reported. A combination of accurate mass measurements, MS/MS fragmentation behavior, and isotope-labeling studies were used to elucidate metabolite structures.

Effects of pectin and tomato paste as a natural antioxidant on inhibition of lipid oxidation and production of functional chicken breast sausage

In this study antioxidant effects of pectin and tomato paste (TP) on lipid oxidation and production of functional chicken breast sausage during refrigerated storage for 14 days were evaluated. Raw chicken sausage samples were enriched with different levels of TP containing 0, 1, 2 and 10% and 1% pectin, and peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and sensory attributes were evaluated periodically for 14 days of storage at 4 °C. Although after 1 day of storage TP treatments at level of 1% did not exert any antioxidant effects on TBARS, PV varied for all treatments except control and remained lower than 8 meq O2/kg throughout the storage time. During refrigerated storage, formation of lipid oxidation products increased from 2.8 to 15.2 meq O2/ kg for PV and 0.064 to 0.38 mg malondialdehyde (MDA)/kg in the TBARS test, respectively. At the end of storage time, the PV and MDA value in chicken sausage treated with 1%, 2% and 10% TP decreased by 51 and 19%, 73 and 69%, and 71 and 82% (P <0.05), respectively. The results of sensory evaluation showed that panelists preferred functional sausage containing 2% of TP and higher levels of TP altered the visual appearance of product.

Interrelation of cholesterol‐lowering, antioxidant activity and DNA damage protection to the different solvent extracts of mulberry (Morus albaL.)

Relationships among the cholesterol-lowering, antioxidant, and DNA damage protection activity of four solvent extracts from the Morus alba L. (Cultivar Hongguo 2) fruits, leaves, and twigs were investigated. The petroleum ether extract of fruit (FPE) had the highest amount of total flavonoids, cholesterol-lowering activity, and better DPPH radical scavenging capacity. The ethyl acetate extract of fruit (FEE) had the highest antioxidant activity. The petroleum ether extract of the leaf (LPE), fruit (FPE), and ethyl acetate extract of twig (TEE) had strong inhibiting lipid oxidation activity (ILOA) and DNA damage protection potential, accompanied with high total phenols and flavonoids content. It suggested that polyphenol contents, flavonoid contents, or both to Hongguo 2 were positively correlated with the three biological activities, moreover, the low polarity extracts of the high ILOA could improve the cholesterol-lowering activity or DNA damage protection potential through the synergism among different polyphenolic and flavonoids compounds. Practical applications All the results indicate that the medium and low polarity substances of Hongguo 2 are good sources of natural anti-hypercholesterolemia, antioxidants, and DNA damage protection deserved further investigation and process to functional food. The petroleum ether extract of the fruit (FPE) had both high cholesterol-lowering and DNA damage protection activity that could serve as potential Chinese patent medicine in a trial to alleviate the adverse effects of hypercholesterolemic individuals. The petroleum ether extract of the leaf, fruit, and ethyl acetate extract of twig with strong DNA damage protection potential and rich phenols and flavonoids could be a functional food to prevent genetic damage. The fruit ethyl acetate extract with high antioxidant activity could be a natural anti-aging ingredient to apply to antioxidation health products.

Quality Characteristics of Breast and Thigh Chicken Meat from Free- Range System: Comparative Antioxidant Profile of Indigenous and Improved Germplasm

Background: New chicken breeds are being evolved for backyard rural poultry production to overcome the slow growth, late sexual maturity and poor production of indigenous breeds. However, autochthonous poultry is epitomized for quality attributes of their products. With this in mind, the present study for the first time explored the antioxidant capacity of meat obtained from a unique Indian chicken, Kadaknath and a synthetic breed of poultry, Jabalpur colour (JBC). Methods: During the period 2018-2020, breast and thigh meat were collected from chickens (n=20/ group) at their commercial slaughter age (20 weeks). Meat extract was used for qualitative evaluation. Antioxidant activity was explored using five well established in vitro methods testing for different antioxidant mechanisms. Result: Both, Kadaknath and JBC meat was proteinaceous with higher protein concentration (g/100 g of wet weight) in the breast (Kadaknath, 25.21±0.31 and JBC, 25.65±0.39) than the thigh (Kadaknath, 19.98±0.29 and JBC, 19.04±0.23). Both the groups exhibited antioxidant capacity in all the assays. They showed good radical scavenging for ABTS and DPPH free radicals. Superiority of Kadaknath meat was ascertained unequivocally by the three assays viz. Ferric reducing antioxidant power (FRAP), lipid oxidation inhibition (TBARS) and metal chelating capacity. FRAP values (mM Fe2+/g of tissue) were 26.97±0.37 and 33.85±0.47 (Kadaknath) and 22.84±0.25 and 26.82±0.36 (JBC) for breast and thigh, respectively. Similarly, Kadaknath meat was more potent (% inhibition) iron chelator (breast, 62.71±0.99 and thigh, 75.07±0.98) in comparison to the JBC (breast, 46.30±2.36 and thigh, 63.12±1.87). Breast meat had better scavenging capacity than the thigh except in FRAP and metal chelating assays. Results provide insight into the antioxidant potential of backyard poultry germplasm thus, laying foundation for developing marketing strategies targeting consumers interested in nutritional quality, animal welfare and environmental sustainability. Furthermore, baseline data has been generated for studying medicinal properties attributed to the black chicken meat of Kadaknath.

Solid-State Fermentation with Aspergillus niger GH1 to Enhance Polyphenolic Content and Antioxidative Activity of Castilla Rose (Purshia plicata).

This work was performed to study Castilla Rose (Purshia plicata) as a potential source of polyphenols obtained by solid-state fermentation (SSF)-assisted extraction using the microorganism Aspergillus niger GH1 and to evaluate the antioxidant activity of the extracted compounds. First, water absorption capacity (WAC) of the plant material, radial growth of the microorganism, determination of best fermentation conditions, and maximum accumulation time of polyphenols were tested. Then, a larger-scale fermentation, polyphenols isolation by column liquid chromatography (Amberlite XAD-16) and recovered compounds identification by HPLC-MS were made. Finally, the antioxidant activity of the recovered compounds was tested by ABTS, DPPH, and lipid oxidation inhibition assays. The best fermentation conditions were temperature 25 °C and inoculum 2 × 106 spores/g, while the maximum extraction time of polyphenols was 24 h (173.95 mg/g). The HPLC/MS analysis allowed the identification of 25 different polyphenolic compounds, and the antioxidant activity of the obtained polyphenols was demonstrated, showing ABTS assay the most effective with inhibition of 94.34%.

Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê.

This study aimed to evaluate the antioxidant activities (AA) of lyophilized rosemary extract and lyophilized sage extract, and their effects on the oxidative stability of poultry pátê. For this purpose, four poultry pátê formulations with rosemary, sage, sodium erythorbate and a control (without antioxidants) were produced. The rosemary and sage were characterized according to total phenolic compounds (TPC) and AA by several methods. The poultry pátês stored at 4 °C were evaluated by the lipid oxidation. High concentrations of TPC were detected in the rosemary extract and sage extract (46.48 and 41.61 mg GAE/g (Gallic acid equivalent), respectively). The AA of the rosemary and sage extracts determined by free radical-scavenging were 4745.72 and 2462.82 µmol TE/g (Trolox equivalents), respectively. The high concentrations of catechin, rutin, myricetin and p-coumaric acids in these extracts may be responsible for the strong inhibitory action against food pathogens. Besides this, these compounds can be responsible for the best performance in inhibiting lipid oxidation in poultry pátês during storage. This study suggests that rosemary and sage extracts may be used as a natural antioxidant in meat products.

Antioxidant packaging material supplementary to N2-flushed modified atmosphere packaging to preserve powdered infant formula

Abstract Antioxidant Al-laminated films were fabricated with incorporation of ascorbic acid or tocopherol at 0.3 % into the food-contact polyethylene layer. These films were tested in oxygen and water vapor transmissions under the state of N2-filled pouch and then submitted to packaging 200 g of powdered infant formula under modified atmosphere of N2 gas. The addition of ascorbic acid or tocopherol into the film reduced the apparent O2 transmission rate of the sealed pouch, probably due to O2-scavenging activity, but increased the transmission rate of water vapor through the sealing. Tocopherol-loaded film allowed the highest ingress of oxygen into the infant formula package during storage at 30 °C resulting in the highest increase of peroxide value, an indicator of product lipid oxidation. The adverse effect of the tocopherol-added film pouch is thought to have been caused by the compromised oxygen barrier of sealing during extended storage. Packaging the powdered infant formula in an ascorbic acid-added film pouch under N2 flushing could work as significant supplementary tool helpful to additionally suppress lipid oxidation. Other quality indexes of pH, acidity and bifidobacteria count did not change significantly during storage for all the treatments.

Comparative study of the stability of edible oil by the utilization of various natural antioxidants

The Present Investigation is to compare the effects of various natural antioxidants like Vitus vinifera species and Tamarindus indica species and also to evaluate its chemical characterization of pertinent properties in two varied edible oil. Vitus vinifera species and Tamarindus indica species and whose antioxidant activity measured by Totox assay (Total Oxidation Value) and DPPH scavenging assays. The quantitative amount results showed were 0.4% w/w Tamarindus indica species and 0.5% w/w of Vitus vinifera species were able to inhibit lipid oxidation throughout storage (p < 0.04). Quantitative results of the Vitus vinifera species with 0.25% (w/w) of Refined oil (RO) showed a good synergic effect, displayed radical scavenging activity and better antioxidant activity and acts as a better food ingredient for the healthier food commodities.

Olive Leaf Water Extract Protects Chicken Breast Sausages Against Quality Deterioration Induced by Frozen Storage.

This study aimed to determine the effect of olive leaf water extract (OEx) on the physical properties of chicken breast sausage (CBS) and the preventive effect of OEx against lipid oxidation in CBS during frozen storage. CBSs, to which 0.1 and 0.5% (w/w) OEx were added to minced meat, were stored frozen at −20°C for 60 days. The thawing weight loss of control CBS without OEx increased with the frozen storage period, while OEx-CBSs did not change, from 15 to 60 days in storage. The water-holding capacity, breaking strength, elasticity, and viscosity of control CBS decreased upon frozen storage, while those of OEx-CBSs did not change. The observation of CBSs using scanning electron microscopy showed that OEx-CBSs that were stored frozen, unlike control CBS, maintained a structure similar to their unfrozen counterparts. These results indicate that OEx confers resistance to CBS upon freezing. Furthermore, the application of OEx to CBS suppressed lipid oxidation, decrease in pH and discoloration induced by frozen storage. Thus, this natural OEx is useful in improving the physical and chemical qualities of frozen processed poultry foods.

Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins

The ability of tea polyphenols (0, 0.01, 0.02 or 0.04 w/v %) to inhibit lipid and protein oxidation in walnut oil-in-water (O/W) emulsions was examined, as well as to alter their stability to aggregation and creaming. The lipid droplets in these emulsions were coated by whey proteins. The physical stability of the emulsions during storage (50 °C, 96 h) was improved by addition of 0.01% tea polyphenols, but reduced when higher levels were added. Low levels (0.01%) of tea polyphenols inhibited lipid oxidation (lipid hydroperoxide and 2-thiobarbituric acid-reactive substance formation) and protein oxidation (carbonyl and Schiff base formation, sulfhydryl and intrinsic fluorescence loss, and molecular weight changes). However, high levels (0.04%) of tea polyphenols were less effective at inhibiting lipid oxidation, and actually promoted protein oxidation. Tea polyphenols are natural antioxidants that can enhance the quality and shelf life of emulsified polyunsaturated lipids when used at an appropriate concentration.

Factors influencing the antioxidant effect of phospholipase A2 against lipid oxidation promoted by trout hemoglobin and hemin in washed muscle

The antioxidant effect of porcine pancreatic phospholipase A2 (PLA2) was previously demonstrated. Understanding how PLA2 inhibits lipid oxidation promoted by hemoglobin (Hb) is important for its applications in muscle foods. Effects of enzyme dose, pH, and calcium ion on the ability of PLA2 to inhibit trout hemoglobin-mediated lipid oxidation were investigated in washed cod muscle (WCM). Results indicated that PLA2 required calcium ion for both the hydrolyzing activity and the antioxidant effect. The abilities of PLA2 to inhibit lipid oxidation and suppress oxidation of Hb to form methemoglobin and ferryl hemoglobin were pH-dependent. The lag phase before lipid oxidation enters the exponential phase reciprocally shortened as more hemin was bound to the insoluble matrix of WCM. However, PLA2 was able to inhibit lipid oxidation without preventing the interaction between hemin and the insoluble matrix of the washed muscle.

Surfactant addition to modify the structures of ethylcellulose oleogels for higher solubility and stability of curcumin

The current study developed ethylcellulose (EC) based oleogels with the addition of a surface active ingredient (sorbitan monopalmitate, SP), in order to increase the active loading of curcumin by reducing lipid oxidation, improving curcumin solubility and chemical stability. With the increase in SP content, EC oleogels had more compact gel networks with evenly distributed smaller pores. Rheological analysis revealed that the gels had shear-thinning behavior, and higher concentration of SP contributed to the systems with higher viscosity. The inclusion of SP also worked to reinforce gel strength as determined by frequency sweep, creep recovery and textural analyses. EC oleogels with higher content of SP were capable to hold more liquid oil during centrifugation, and the T2 relaxation time was much lower as determined by NMR. Peroxide value of the oleogels was significantly lower in the systems with SP, and a SP content of 4% or 6% was effective in inhibiting lipid oxidation during storage. When curcumin was incorporated within the gel networks, its effective concentration was more retained with the addition of SP, as no curcumin crystals were detected by DSC during a 9-day storage test, and curcumin had much higher retention when exposed to UV light for 8 h.

Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat.

Mechanically separated fish meat (MSFM) can be used for the manufacturing of ready-to-eat products, such as sausages; however, it is highly perishable. Several plant by-products, including onion peel, which is rich in polyphenol antioxidants, can be added to food to extend shelf life. This study investigated the effects of the addition of onion peel powder (OPP) to sausage made from MSFM. Sausages were divided into four groups with different amounts of added OPP: 0% (control), 1%, 2%, and 3%. Cooked sausages were stored for 28 days at 5 °C. Samples were analyzed for thiobarbituric acid reactive substances, antioxidant activity, total polyphenol content, pH, and organoleptic properties. The addition of OPP significantly increased antioxidant activity and total polyphenol content and decreased pH, indicating acidic nature of OPP. Polyphenols from OPP effectively suppressed lipid oxidation. A 1–2% addition of OPP enhanced sensory properties. After the 28-day storage, the control samples received the lowest sensory score, due to the presence of a strong fishy odor, which was not present in samples with OPP. HPLC–MS/MS analysis revealed that quercetin is the most dominant compound in OPP. Overall, the results indicate that the addition of OPP in amounts of 1–2% can extend shelf life, without the deterioration of sensory properties.

Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscle

The pro-oxidant and anti-oxidant effects of free fatty acids (FFA) in meat remain ambiguous. To clarify the role of FFA in lipid oxidation of muscle food, the FFA was added into two systems (turkey mince and washed turkey muscle (WTM)) and lipid oxidation was investigated. A mixture of FFA inhibited lipid oxidation in both systems. The absorbance spectrum of oxyHb and metHb was determined in the presence of C18:1 and C18:2. Conversion to hemichrome spectra was observed and was particularly rapid when metHb was mixed with C18:2. C18:2 was also reacted with metHb followed by a chromatography step to remove unbound C18:2, and termed ‘modified Hb’. Electron spin resonance (ESR) spectra of the modified Hb was indicative of hemichrome formation. The modified Hb did not promote lipid oxidation in washed turkey muscle during storage. This suggested that hemichrome formation due to added FFA diminished the lipid oxidation capacity of Hb.

Ultrasound-microwave-assisted extraction of polyphenolic compounds from Mexican "Ataulfo" mango peels: Antioxidant potential and identification by HPLC/ESI/MS.

Mango is used in traditional medicine in many countries. However, the processing by-products are not currently used and generate large pollution problems and high handling costs. To study the effect of different parameters in the extraction of polyphenolic compounds from mango peels using modern and ecological ultrasound-microwave-assisted extraction technology. Various parameters of these processes were studied: the extract was recovered by liquid chromatography using Ambetlite XAD-16. The total polyphenol content was determined by Folin-Ciocalteu's and HCl-butanol methods. Antioxidant activity was determined by 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS+), 1,10-diphenyl-2-20-picrylhydrazyl (DPPH), and lipid oxidation inhibition methods. The recovered compounds were identified by high-performance liquid chromatography-mass spectrometry (HPLC-MS). The best extraction conditions were solid/liquid ratio of 1/5 g/mL, ethanol percentage of 50%, and an extraction time of 10 min. Under these conditions, the total polyphenol content was 54.15 mg/g, and the antioxidant activities were greater than 90% inhibition in the three assays evaluated. According to the high-performance liquid chromatography/electrospray ionization/mass spectrometry (HPLC/ESI/MS) analysis, nine polyphenolic compounds were identified; most of them were gallotannins, such as pentagalloyl glucose. Ultrasound-microwave-assisted extraction was shown to be effective and allowed the recovery of antioxidant polyphenolic compounds. The results indicated that mango peel extracts can be used as natural antioxidant components in the pharmaceutical and functional food industries.

Effects of lingonberry extract on the antioxidant capacity of meat paste

Introduction. Modern meat scientists are currently interested in combining meat raw materials with plant ingredients to enrich products with biologically active substances of natural origin, including antioxidants. In this regard, we studied the antioxidant capacity of a dry lingonberry marc extract introduced into meat paste and analyzed its effects on the product’s color and stability during storage. Study objects and methods. Our objects of study were a dry lingonberry marc extract originating in the Republic of Buryatia, forcemeat, and a ready-made paste in a casing. The extract was obtained by water-alcohol extraction using microwave irradiation. We investigated the physicochemical characteristics of the dry extract, including its contents of phenolic compounds, benzoic acid, and antioxidants. Results and discussion. During the experiment, we analyzed the extract’s effect on the paste’s total antioxidant capacity, coloring, and shelf life. The results showed that increasing the extract’s amount from 0.1% to 0.4% changed the color of the paste from gray-brown to purple-brown, respectively, due to anthocyanins. In further tests, we used a 0.2% concentration of lingonberry extract – the optimal amount that retained the usual brown color of the paste while increasing the content of antioxidant substances. Then, we analyzed the degree of fat oxidation in the paste samples made with and without sodium lactate during storage. According to the results, the lingonberry marc extract used without the acidity regulator and with it inhibited lipid oxidation by 12.7% and 20%, respectively, by neutralizing free radicals. Finally, we tested the presence of pathogenic microorganisms in the end products. We detected no E. coli bacteria in the samples and found an inhibited growth of mesophilic anaerobic and facultative anaerobic microorganisms due to the extract’s bactericidal effect established in Our earlier studies. Conclusion. Thus, our results indicated that the dry lingonberry marc extract introduced into meat paste increased the product’s total antioxidant capacity and improved its stability during storage.

Antioxidant properties of the extracts of vine tea (Ampelopsis grossedentata) with the different color characteristics and inhibition of rapeseed and sunflower oil oxidation

An effective antioxidant is crucial to prevent deterioration of lipid. This study aimed to investigate the antioxidant properties of vine tea extracts and evaluate their inhibition effect on lipid oxidation. In this study, total flavonoids, phenolics, and anthocyanins content of four leaf extracts were determined from leaves of different ages and colors. In addition, the antioxidant ability of these extracts was evaluated by determining the ferric reducing antioxidant power, DPPH· and OH scavenging activity, and lipid peroxidation inhibitory activity. The results revealed that the extracts, especially from young leaf samples, could effectively scavenge radicals and inhibit lipid oxidation, indicating their antioxidant ability. Compared to BHT, vine tea extracts significantly inhibited the increase of POV and TBARS in sunflower and rapeseed oils. This result may be vital for searching natural antioxidants that prolong the shelf life of food products.

Essential oil and supercritical extracts of winter savory (Satureja montana L.) as antioxidants in precooked pork chops during chilled storage

The effects of winter savory essential oil (EO) and supercritical extracts (first extract 100 bar, 40 °C – SF1, second extract 300 bar, 40 °C – SF2) on oxidative stability of precooked and cold-stored (at 4 °C for 6 days) pork chops were analyzed. Winter savory showed a significant protective effect towards lipid oxidation which occurs during the cooking process. EO and SF1 showed almost the same potential of lipid oxidation inhibition throughout the whole storage period, being higher comparing to SF2. At the end of storage period the TBARS values were 2.42, 1.66, 1.48, 2.06 mg MDA/kg for control, EO, SF1 and SF2, respectively. Also, EO and SF1 showed better antioxidant potential against protein oxidation comparing to SF2. The lowest colour change at the end of storage was determined for SF1 sample. Samples EO and SF1 had better scores for sensory rancidity; where EO had more pronounced odour and flavour of winter savory and SF1 had lower impact in changing dominant aroma, but preserved aroma of cooked meat. Hence, extracts obtained by supercritical fluid extraction, as natural and environmentally friendly technology, could be used to prolong shelf-life of precooked pork.

Validation of an Analytical Method for Nitrite and Nitrate Determination in Meat Foods for Infants by Ion Chromatography with Conductivity Detection.

Nitrate and nitrite as sodium or potassium salts are usually added to meat products to develop the characteristic flavor, to inhibit the growth of microorganisms (particularly Clostridium botulinum), and effectively control rancidity by inhibiting lipid oxidation. However, both nitrate and nitrite ions need to be monitored for ensuring the quality and safety of cured meats. In this work, for the first time the content of nitrite and nitrate ions in homogenized meat samples of baby foods was determined by a validated method based on ion chromatography (IC) coupled with conductivity detection. Recoveries of nitrate and nitrite ions in meat samples were not lower than 84 ± 6%. The detection limits of nitrate and nitrite were 0.08 mg L−1 and 0.13 mg L−1, respectively. Five commercial samples of homogenized meat, namely lamb, rabbit, chicken, veal, and beef, for infant feeding were investigated; while nitrite content was below the detection limit, nitrate ranged from 10.7 to 21.0 mg kg−1. The results indicated that nitrate contents were below the European (EU) fixed value of 200 mg kg−1, and an acceptable daily intake of 3.7 mg kg−1 was estimated.

Effects of coenzyme Q 10 and sodium succinate on color stability of minced pork during refrigerated storage

The objective of the study was to investigate the effects of coenzyme Q10 (CoQ10) and sodium succinate (SS) on the redness and thiobarbituric acid reactive substances (TBARS) of minced pork under 4 ± 1°C for 9 days. Different dosages of CoQ10 and SS were added to the minced pork, respectively. The results showed that CoQ10 or SS addition could retard the decrease of a* value effectively. The TBARS value decreased significantly with CoQ10 (0.002%–0.008%) or SS addition. The optimal levels of CoQ10 and SS addition were 0.006% and 0.04%, respectively. Compared to adding individually, the combination addition of 0.006% CoQ10 and 0.04% SS could make the a* value of minced pork more stable during storage, while the TBARS value and metmyoglobin content decreased significantly (p < .05). CoQ10 and SS can be used to improve the color stability of minced pork during storage by inhibiting lipid oxidation and metmyoglobin formation. Practical applications The discoloration of minced pork during storage affects edible quality and commercial value seriously. The process of color change can be effectively delayed by adding various antioxidants. Due to potential health risks of synthetic antioxidants, the demand for natural antioxidants has been increased. Coenzyme Q10 is one of the most consumed nutritional supplements, and succinate can improve meat color stability as a Krebs cycle substrate. The combination addition of coenzyme Q10 and sodium succinate can retard redness decrease, as well as inhibit lipid oxidation of minced pork during refrigerated storage. The practical implication of this study is that coenzyme Q10 and sodium succinate can be used as promising food additives to improve color stability and extend shelf life of meat or meat products.