TBARS Values Research Articles

Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades

Microorganisms played a key role in developing the flavor quality, while few studies focused on the relationship between microbial diversity and flavor quality of dry-cured boneless ham. To explore the relationship, sensory evaluation, lipases, microorganism communities, free fatty acids and volatile compounds were investigated in dry-cured boneless ham with different quality grades (NS, WS and GS groups); the correlation between cored microbes and crucial volatiles was further evaluated by metabolic network analysis. GS group showed the highest scores in aroma and overall acceptance among three groups. The highest values of phospholipase activities (7.88 U*g−1 protein) were shown in GS group, while the lowest values of TBARS (0.93 mg/kg) were observed in GS among three groups. High-throughput sequencing revealed that fungi showed the most various among three groups; Xerochrysium, Aspergillus, Penicillium and Debaryomyces were the most genera in GS. SPME-GC-MS revealed that GS showed higher contents and numbers in volatiles than other groups; aldehydes and furans were intensely response to the variations of volatiles among these groups. Metabolic pathway further revealed that several key species derived from Penicillium and Aspergillus accelerated the formation of volatiles by β-lipoxidation and Strecker degradation. These results indicated that molds could be the major contributors in developing and differentiating the flavor quality of Chinese dry-cured boneless ham.

Elaboration and evaluation of chicken burger patty added with oregano extract as a natural antioxidant

This study aimed to evaluate chicken burger patties added with oregano extract as a natural antioxidant. A hydroalcoholic extract of dehydrated oregano was prepared. The lyophilized extract was evaluated for antioxidant activity by the Folin-Ciocalteu, DPPH, FRAP, and ABTS methods. Chicken burger patty formulations were prepared with the addition of lyophilized oregano extract at different concentrations: 0.00% (control formulation - C), 0.25% (NA1), 0.50% (NA2), 0.75% (NA3), and a formulation with the addition of 0.25% sodium erythorbate, a synthetic antioxidant (SA). The burger patties were evaluated for pH, water activity, lipid oxidation, yield, shrinkage, color, and texture. The oregano extract showed 182.38 g GAE g−1 of reducing capacity, 2531.13 mmol Trolox g−1 for antioxidant activity by FRAP, 2.16 mmol Trolox g−1 for ABTS, and an EC50 for DPPH of 33.88 g extract g−1 DPPH. The addition of oregano extract did not change the parameters of pH, water activity, shrinkage, and texture profile of the burger patties. The burger patties added with 0.50% (NA2) and 0.75% (NA3) of oregano extract were darker, less reddish, and more yellowish than C, NA1, and SA burger patties. Formulations NA1, NA2, NA3, and SA did not differ from each other regarding lipid oxidation at 60 days of storage, but with values significantly lower than formulation C (without antioxidants). Furthermore, an increase in TBARS values was observed during the storage period for formulations C and SA, which was not observed for formulations with the addition of natural antioxidants (NA1, NA2, and NA3). Oregano extract showed antioxidant properties evaluated by different methods, demonstrating the potential to be used as a substitute for synthetic antioxidants in foods. The addition of 0.25% of oregano extract in chicken burger patties led to lower lipid oxidation without compromising color, texture, and yield parameters, being considered the ideal concentration for application.

Effect of Phenolic Compounds from Almond Skins Obtained by Water Extraction on Pork Patty Shelf Life

The extraction of phenols from almond skin using water has not been applied before. The purpose of this study was to obtain aqueous extracts from almond skin to be added to pork patties to prolong their shelf life. Four different varieties of almonds were studied and aqueous extracts were obtained. The antioxidant capacity and composition of phenol compounds of the extracts were determined. Results showed that the use of water produces extracts with phenol compounds and antioxidant capacity, with the Antoñeta variety presenting the best performance in terms of antioxidant behavior. The most abundant phenolic compounds identified were isorhamentin-3-O-rutinoside, catechin and protocatechuic acid, all of them had a hydrophilic character due to the -OH groups in their molecules. The effect of almond skin extracts (ALMOND) on the shelf life of pork patties was compared with the effects of a control without extract (CONTROL NEG) and a control with sodium ascorbate (CONTROL POS). Throughout storage, values of pH, weight loss, headspace composition, color, TBARs and psychrotrophic aerobic bacteria were studied. CONTROL POS samples showed the lowest lipid oxidation values in comparison to CONTROL NEG or ALMOND extract samples.

Sensory Improvement of Tuna Dark Flesh for Food Application; Processing Conditions and New Meat Product Development

ABSTRACT The abstract was corrected as follows:The sensory improvement of tuna dark flesh (TDF) and its application in meatball formulation were studied. The levels of trimethylamine, total volatile nitrogen, peroxide, and TBARS values of TDF surimi (TDFS) were decreased significantly compared to the TDF. The leaching process increased whiteness and decreased fat, myoglobin, and metmyoglobin contents, total Fe, and Heme Fe significantly. The new meat product was developed based on sensory data and consisted of 49 g/100 g beef mince and 21 g/100 g TDFS. The shelf-life study within 4-months frozen storage at −24°C indicated that the prototypes and control had similar sensory, physicochemical, and microbial characteristics within the study.

Characteristics of Beef Rendang with the Addition of Red Ginger (Zingiber officinale var. Rubrum) During Storage at Room Temperature

The addition of red ginger in the making of rendang was expected to increase antioxidants to prevent rancidity and increase the shelf life of rendang. This study aimed to analyze the physicochemical, organoleptic and antioxidant activity of beef rendang with the addition of red ginger at different levels based weight of meat (0%, 15%, and 30%). The tested rendang was stored in a tightly closed jar and left at room temperature. The results showed that the interaction of the addition of red ginger and storage period had a significant effect (p<0.05) on the pH value, water activity, moisture, protein content, TBARS value, and antioxidant activity, but has no significant effect on ash content, fat content, and tenderness. Ash and fat content as well as tenderness of beef rendang added red ginger were not different from beef rendang not added red ginger (control). Based on sensory test the addition of red ginger did not affect the preference of the panelists. The addition of red ginger to the manufacture of beef rendang has a positive effect on physicochemical characteristics and increases antioxidant activity. Generally, red ginger addition as much as 30% resulted the best result.

Review: Aplikasi Ekstrak Daun Kelor (Moringa oleifera) pada Berbagai Produk Olahan Daging

Moringa Leaves (Moringa Oleifera) have high nutrition contents and bioactives substances, such as vitamins (B1, B2, B3, C, dan D), phenolic compounds, carotenoids, and nitrogen compounds. Therefore, Moringa leaves are often added to various processed meat products in order to increase the nutritional value and prevent oxidation reactions during product processing and storage. The aim of this study was to review the application of moringa leaves extract on processed meat products and study for their physicochemical, antioxidant, microbiological and sensory properties. The highest antioxidant activity measured using the DPPH method was found in using ethanol and methanol solvent with maceration techniques. Meat products that were added with Moringa leaf extract caused increased in antioxidant activity and protein content, reduced fat content and TBARS values, changed in pH, and increased in panelists’ preference if previously remove the unpleasant odors from Moringa leaves.

Cross-linked gelatin film enriched with green carbon quantum dots for bioactive food packaging

Dialdehyde Persian gum (PG) was applied to reinforce the physicomechanical properties of gelatin films through cross-linkage. Carbon dots (CDs) from grape leaves were incorporated into the system to fabricate nanocomposites. Adding oxidized PG to gelatin and CDs up to 5 % improved tensile strength. The solubility of the oxidized PG/gelatin film increased with the addition of CDs. The water vapor transmission of the gelatin film decreased through cross-linking. Adding CDs to the films reduced UV transfer rates but increased the antioxidant activity from 16.66 to 94.08 %. The oxidized PG/gelatin film with CDs showed antibacterial activity against Escherichia coli and Staphylococcus aureus. The fabricated films showed no cell cytotoxicity. Observed decreases in TVB-N and TBARS values, in trout fillets coated with the film containing 30 % CDs, resulted in extended shelf life up to 4 days. Cross-linked gelatin incorporated with CDs offers various applications in the food industry due to its functional properties.

Effect of Prolonged Cold Storage on the Dynamics of the Enzymatic and Non-Enzymatic Antioxidant System in the Mesocarp of Avocado (Persea americana) cv. Hass: Relationship with Oxidative Processes

This work evaluated the enzymatic and non-enzymatic antioxidant defense systems of avocados cv. Hass stored at 7 ± 0.5 °C for 10, 20, and 30 d, and at the stage of edible ripeness. The enzymatic antioxidant enzyme system included superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT), and the non-enzymatic antioxidant system was composed of total phenolic compounds (TPC), total carotenoids (TC), α-, β-, and γ-tocopherols, as well as hydrophilic (H-AOX) and lipophilic (L-AOX) antioxidant activities. In addition, polyphenol oxidase (PPO) and lipoxygenase (LOX) activities, TBARS values and pulp browning area were determined. At edible ripeness, low SOD and POD but higher CAT activities were evidenced in response to their joint participation in the oxidative stress developed. In addition, low content of γ-tocopherol and higher contents of TPC and TC were evidenced and suggest their individual or joint participation in defense against oxidation. The other compounds and activities evaluated tended to remain constant. Oxidative damage was evidenced by the increase in PPO activity and TBARS values, while LOX did not play a significant role. Pulp browning area did not surpass 6% in affected fruit. The results indicate that under these conditions oxidative stress was largely restrained by the endogenous fruit antioxidant defense system.

Red Raspberry Seed Oil Low Energy Nanoemulsions: Influence of Surfactants, Antioxidants, and Temperature on Oxidative Stability.

The aim of this study was to assess and improve the oxidative stability of red raspberry seed oil–RO, a potential topical ingredient derived from food industry by-products, on its own and when incorporated in low energy nanoemulsion (NE). The RO’s oxidative stability was assessed at 5, 25, and 40 °C during one month of storage and expressed in: peroxide value, p-anisidine, and thiobarbituric reactive substances—TBARS value, while for NEs, lipid hydroperoxides and TBARS values were monitored. Both synthetic (butylated hydroxytoluene—BHT and ethylenediaminetetraacetic acid—EDTA), and natural (oregano essential oil—ORE and oak fruit extract—OAK) antioxidants were used. Pure RO and RO with BHT or ORE were stable at 5 °C and 25 °C, but at 40 °C BHT showed only moderate protection, while ORE was prooxidant. NEs prepared with new biodegradable polyglycerol esters-based surfactants, with droplet sizes of < 50 nm and narrow size distribution, showed improved physicochemical stability at room temperature, and especially at 40 °C, compared to NEs with polysorbate 80, which required the addition of antioxidants to preserve their stability. Natural antioxidants ORE and OAK were compatible with all NEs; therefore, their use is proposed as an effective alternative to synthetic antioxidants.

The Effects of Extracts from Buckwheat Hulls on the Quality Characteristics of Chicken Meatballs during Refrigerated Storage

Buckwheat hulls, due to their high content of phenolic compounds, could be used as a promising food ingredient, the use of which would reduce the waste generated during the production of buckwheat groats. The aim of this study was to investigate the influence of buckwheat hull extracts on the quality of chicken meatballs. Meatballs were produced according to three different treatments: without extracts (Control) and with water (WE) and ethanolic (EE) extracts of buckwheat hulls. The phenolic compositions of the extracts were analysed and their effects on the colour, lipid oxidation, microbiological and sensory qualities of the chicken meatballs were studied. The ethanolic extract of buckwheat hulls was characterised by a total polyphenolic content more than double that of the water extract. Rutin was the major phenolic compound identified in the extracts, with the ethanolic extract containing more than four times as much rutin as the water extract. Oxidative changes in lipids in the meatballs prepared with extracts of buckwheat hulls occurred more slowly than those in Control. This was indicated by lower TBARS values and the longest fat induction time. The results suggested that, although the ethanolic extract of buckwheat hulls was characterised by a higher content of polyphenolic compounds compared to the water extract, both additives showed similar antioxidant activities in chicken meatballs during 14 days of refrigerated storage.

Novel biphasic gels can mimic and replace animal fat in fully-cooked coarse-ground sausage

Four biphasic gels (BPG) were developed and tested as pork fat replacers in coarse-ground fully-cooked sausages. An oleogel (OG) phase (92.5% high-oleic soybean oil, 7.5% rice bran wax) and one of two hydrogel (HG) phases (water and 7% or 8% gelatin) were combined in 7:3 or 6:4 OG:HG ratios, for a total of four test formulations. Control sausages were formulated to 27.5% fat and stored at 0–2 °C for 98 d. BPGs allowed for fat reductions of up to 26%. Visually, all BPGs resembled pork fat. There were no differences in external L* and a* but, internally, controls were darker and redder. Except for one control, there were no differences in Texture Profile Analysis (TPA) hardness, cohesiveness, springiness, and chewiness. Warner-Bratzler Shear (WBS) force was highest in 6:4 samples, which were also highest in Sensory First Bite Firmness and lowest in Smoked Sausage Aroma and Smoked Sausage Flavor. TBARS values remained steady, with no rancid flavors detected by the sensory panel.

Evaluation of dietary selenium methionine levels and their effects on growth performance, antioxidant status, and meat quality of intensively reared juvenile Hypophthalmichthys molitrix.

The objective of this study was to optimize the organic selenium (Se) requirements of intensively reared silver carp (Hypophthalmichthys molitrix). A total of n = 300 juveniles silver carp 11.40±0.52 cm long, and average weighing 25.28±0.18 grams were randomly assigned to 15 aquaria (20 fish/100L aquaria) and subjected to five different dietary Se levels in a completely randomized design. The diets were pelleted supplemented with exogenous Se methionine @ 0.0, 0.3, 0.6, 0.9 and 1.2 mg/kg of the diet. The fourteen days of aquaria acclimatization was given to fish and then an 84-day feeding trial was conducted. The group supplemented with 0.9 mg/kg Se had greater feed intake, gain in length, body weight %, and specific growth rate with a better feed conversion ratio as compared to those fed on the rest of the dietary levels or control (P<0.05). The deposition of Se was greater in the liver, and kidneys of the fishes fed on diets containing 0.9 and 1.2 mg Se levels than in the rest of the treatments (P<0.05). However, dietary Se levels had no effects on the bioaccumulation of Se in muscle tissues (P>0.05). The proximate analysis showed that dry matter, crude protein, and fat contents of meat were not changed (P>0.05) by dietary treatments. Similarly, values of TBARS, RBCs, Hb, and blood glucose contents were similar (P>0.05) across the treatments. However, the concentration of WBCs, HCT, and MCHC was greater in those groups fed on 0.9 and 1.2 Se levels than in those fed on 0.6, 0.3, and 0.0 Se levels respectively (P<0.05). The activities of ALT, AST, and ALP were lowered in the 0.9 mg Se supplemented fishes compared with the rest of the treatments (P<0.05). The SOD, catalases, and GPx levels for muscle, liver, and whole body were greater (P<0.05) in the Se-supplemented groups than in the control. These outcomes indicated that up to 0.9 mg/kg inclusion of methionine-based Se in the diet of juvenile silver carp improved the growth performance, feed conversion ratio, organs Se enrichment, and antioxidant status without any compromise on meat quality.

Effects of micronized yerba mate on physicochemical, oxidative stability, and cooking characteristics of fish burger

The addition of micronized yerba mate (MYM) in panga fish burgers was evaluated on physicochemical, technological, and shelf-life characteristics during frozen storage for 180 days. Fish burgers were formulated with 0%, 0.5%, 1.0%, 1.5%, and 2.0% MYM. Dry matter and fat (p < .05) were altered between MYM formulations. Crude protein, ash, cooking yield, and moisture retention were not affected by the incorporation of MYM. Fish burgers with 0.5% MYM showed the lowest shrinkage. Peroxide formation was not inhibited by the incorporation of MYM. However, TBARS values decreased for formulations with 1.0% and 1.5% MYM. The pH value remained below 6.0 in the formulation containing 1.5% MYM. TVB-N decreased only in the formulation with 2.0% MYM after 30 days of frozen storage. In conclusion, the addition of 1.5% MYM demonstrated greater efficiency to ensure nutritional quality and oxidative stability in panga fish burgers. Novelty impact statement Fish meat is an important source of highly digestible nutrients and is recommended for human health and well-being. However, it is highly perishable. The use of antioxidants is essential to reduce oxidation and maintain fish quality, with natural antioxidants being prioritized over synthetic ones. Yerba mate (Ilex paraguariensis) is a source of natural bioactive compounds with antioxidant and antimicrobial capacities. The micronization process, clean and effective technology, increases its phenolic content and antioxidant power. The use of micronized yerba mate represents an alternative as a natural antioxidant for convenience fish products.

Effect of aerobic and modified atmosphere packaging on quality characteristics of chicken leg meat at refrigerated storage

The demand for chicken meat is continuously increasing in the consumer market. Increasing the shelf-life of chicken meat with modern packaging technology in the supply chain is necessary. Hence research was undertaken to study the effect of aerobic packaging (AP) and modified atmosphere packaging (MAP) on the quality and shelf-life of chicken meat. The chicken leg meat (CLM) was stored under refrigerated storage (4 ± 1°C) in aerobic and modified atmosphere packaging (MAP20 = 20%O2 + 30%CO2 + 50%N2, MAP10 = 10%O2 + 40%CO2 + 50%N2, MAP0 = 0%O2 + 20%CO2 + 80%N2) conditions and evaluated for quality attributes. The results have indicated that MAP of chicken leg meat significantly increased the headspace carbon dioxide, Warner-Bratzler shear force value, standard plate count, color, and odor but decreased the TBARS value, headspace oxygen, and nitrogen when compared with AP. The pH, myoglobin forms, meat pigment, heme iron, CIELAB color space (L*, a*, b*), yeast and mold count, appearance, and sliminess were not affected significantly by AP and MAP. It is concluded that under refrigerated storage conditions, MAP extends the shelf-life of chicken leg meat up to 15 d compared to only 6 d for aerobic packaging.

Physicochemical and Microbiological Properties of Common Carp (Cyprinus carpio) Fillets Marinated with Rosemary and Laurel Essential Oils

ABSTRACT This study aimed to investigate the effects of rosemary and laurel essential oils added into marination formulas of common carp. All analyses were carried out on the 1st, 4th, and 7th days of marination. During marination, TAMB count was in the range of 3.78–6.16 log cfu/g, while TAPB count was 3.62–5.90 log cfu/g, total coliform bacteria count was 0.00–4.86 log cfu/g, LAB count was 3.37–5.06 log cfu/g, and the total yeast and mold count was 3.68–5.61 log cfu/g. The pH values of the samples varied between 3.65 and 5.64. TBARS values were determined between 0.214–0.556 mg MA/kg fish. The differences both in the color values and the textural properties of the samples were significant. When all the data was considered, the marination process with rosemary and laurel essential oils positively affected the microbiological and physicochemical properties of common carp fillets.

A Comparative Study on the Effect of Ultrasound-Treated Apple Pomace and Coffee Silverskin Powders as Phosphate Replacers in Irish Breakfast Sausage Formulations.

Ultrasound (US) technology can be used to improve the techno-functional properties of food ingredients, such as apple pomace (AP) and coffee silverskin (CSS), which can be used in meat products to enhance their quality. This study evaluated the changes produced by US-treated AP and CSS, when used as phosphate replacers, in the physicochemical properties of Irish breakfast sausages, i.e., their water holding capacity (WHC), cook loss, emulsion stability, proximate content, lipid oxidation, color, and textural parameters. Three sausage formulations with reduced phosphate concentrations were used to study the effect of US-treated AP and CSS, and an interactive relationship between US treatment and formulations using two-way ANOVA. The results showed that the addition of US-treated AP and CSS to all the formulations produced a significant interactive effect that increased the WHC (p < 0.05) and emulsion stability (p < 0.05), decreased cook loss (p < 0.05), and increased day 9 TBARS (p < 0.05) values of specific formulations. No significant changes were observed for the parameters of; color, texture, or proximate content values. Thus, this study demonstrated that the addition of US-treated AP and CSS improved the quality of phosphate-reduced sausages.

Evaluation of a Phytogenic Compound with Minerals as a Possible Alternative to Ractopamine for Finishing Pigs.

Simple SummaryThe pork consumer market has restrictions on many products used in production, including ractopamine. Therefore, it is important to search for alternatives so that the animal continues to achieve maximum weight gain with a leaner carcass. We performed an evaluation comparing animals whose diet was supplemented with ractopamine, a diet with a phytogenic compound, and a diet without additives. Animals whose diet was supplemented with ractopamine performed better, and animals whose diet was supplemented with the herbal extract performed intermediately when compared with animals whose did not receive additives in their diet. The animals that were fed the phytogenic compound had improved the sensory attributes of the pork.The objective of this work was to evaluate the effect of a phytogenic compound for pigs in the growing and finishing phases as a possible substitute for ractopamine. A total of 140 pigs with an average initial weight of 48.8 kg ± 5.9 kg were used, distributed in a randomized block design, in a 3 × 2 factorial scheme (control diet (CONT), diet with inclusion of 2.5 kg per ton of a phytogenic compound (PC), and diet with 10 ppm of ractopamine (RAC), and two sexes: gilts and barrows), distributed in eight pens per treatment. The performance parameters were measured, and, at the end of the experimental period, the animals were slaughtered for carcass characteristics and pork quality analysis. The animals consuming RAC showed a better feed conversion, 4% improvement in relation to the group with the PC (p < 0.05). For daily weight gain, the animals supplemented with the PC showed 4.46% lower gain compared to RAC, and 3% greater gain compared to the CONT (p < 0.05). The animals that consumed the PC showed 5.6% lower shear force of the pork (p < 0.05) in relation to the CONT group and 29% lower in relation to the RAC group. The TBARS value presented a significant difference (p < 0.05), the CONTT group was 29% higher than the RAC, and the PC was 15.5% higher than the RAC. For chroma, the pork of the RAC group was 14% lower than the CONTT group and 10.3% less than the PC. There was no significant difference for the carcass parameters. It was concluded that the pigs in the ractopamine group presented the best performance; however, the phytogenic compound can be used against ractopamine’s restriction because it improves daily weight gain and promotes a softer and less pale meat when compared with ractopamine.

Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages

This study aimed to evaluate the influence of partial replacement of animal fat by oil mixture emulsion hydrogels on the quality properties of dry-fermented foal sausages. Three batches were elaborated: control (CON) – 100 % of pork fat; treatments 1 and 2 (T1 and T2) – 50 % of pork fat was replaced by oil mixture emulsions, tigernut (T1) or sesame oils (T2) blended with algal oil. Lipid reformulations reduced (P < 0.001) fat (36.91 % vs about 30 %, for CON and reformulated samples, respectively), and moisture contents (33.57 % vs about 28 %, for CON and reformulated samples, respectively), while darker sausages were obtained. These changes in the both, fat and moisture contents, have an important influence on the texture parameters, since reformulated samples presented higher values of hardness (283–317 N) than control samples (152 N). Both oil emulsion hydrogels favored a decrease (P < 0.001) of saturated fatty acids (34.16 vs 30 g/100 g of fat), an increase (P < 0.001) of mono- (T1) and polyunsaturated (T2) fatty acids (depending on the batch), and an improvement of all health indices as omega-6/omega-3 (n-3/n-6) and polyunsaturated fatty acids/ saturated fatty acid ratios (PUFA/SFA), atherogenic (AI) and thrombogenic (TI) indices and hypocholesterolaemic/hypercholesterolaemic ratio (h/H). T2 seemed to reduce (P < 0.001) the lipid oxidation in the samples, while T1 presented the highest values. On the other hand, the terpenes and terpenoids were the most abundant volatile compounds (VOCs) found in all sausages, mainly due to the use of pepper as flavoring spice. Several differences were observed on the content of different individual VOCs (hydrocarbons, acids, alcohols, aldehydes, etc.) and also in the total VOCs content, due of both, differences in lipid oxidation processes (in accordance with TBARS values) and also the moisture and fat content of the samples. Nevertheless, consumer acceptability resulted to be unaffected (T1) or improved (T2) by the fat reformulation. Thus, overall results pointed out that the use of T2 emulsion hydrogel as a partial animal fat replacer could be a promising strategy to achieve healthier dry-cured foal sausages with high consumers’ approval.

Pistachio green hull extract as natural antioxidant incorporated to omega-3 rich kappa-carrageenan oleogel in dry fermented sausage

The purpose of this study was to investigate the effects of pistachio green hull extract (PGH) as natural antioxidant and preservative on the quality of ω3 rich fermented sausage. Samples were prepared by linseed oil gelled emulsion and treated with PGH-extract (LGE-PGH), with synthetic antioxidant (LGE-BHA), and without antioxidant (LGE-NON) and properties of them were studied during the ripening and storage for two months. The results showed that the moisture and aw values of LGE-PGH were higher than LGE-NON. Moreover, LGE-PGH had lower TBARS values and higher ω3 and polyunsaturated fatty acids (PUFA) values compared to LGE-NON. The PGH-extract also reduced L* and b*, increased a* and hue in fermented sausages. Thus, the PGH-extract can be used as a natural preservative of ω3 rich dry fermented sausages without causing undesirable effects on it.

Amelioration of experimental nephrotoxicity due to 5-Flourouracil by Resveratrol in comparison to Vitamin-E

The therapeutic efficacy of Resveratrol (RSV) and Vitamin E were studied against 5-Flourouracil (5-FU) induced nephrotoxicity. 36 male Wistar rats were selected randomly weighing between 150-180 g and are made into 6 groups, each group containing 6 rats. Group 1 was maintained as sham. 5-Flourouracil was administered to groups 2, 5 and 6 intraperitoneally (20 mg/kg body weight) on day 1, 3 and 7. Group 2 was kept as positive control (administered 5-FU intraperitoneally). Groups 3, 5 and 4, 6 were administered vitamin E and resveratrol per orally for 14 days @ 200 mg/kg bwt. At the end of the experiment the blood was withdrawn and serum analyzed for renal biomarkers. For histopathological studies, samples of kidney tissue collected by inducing euthanasia in rats. The sero-biochemical analysis revealed a significant increase in BUN and creatinine values of the rats in group 2. The antioxidant activity was analyzed and the rats in group 2 revealed a significant rise in the values of protein carbonyl, TBARS and significant decrease in GSH. Group 2 also showed an increase in TNF-α and decrease in interleukin-10 concentration. Sections of kidney tissue collected from group 2 showed marked dilation and elongation of tubules, moderate infiltration with inflammatory cells degeneration of bowman’s capsule and tubular congestion. Comparatively, groups undergone treatment showed amelioration in the parameters. Thus, resveratrol and vitamin-E exert protective actions against 5-flourouracil (5-FU) induced nephrotoxicity.