Antioxidant Activities of Purple Rice Bran Extract and Its Effect on the Quality of Low‐NaCl, Phosphate‐Free Patties Made from Channel Catfish (<i>Ictalurus punctatus</i>) Belly Flap Meat

Min, Byungrok; Chen, Ming H.; Green, Bartholomew W.

doi:10.1111/j.1750-3841.2009.01108.x

Cited by 36 publications

(21 citation statements)

References 57 publications

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“…Inclusion of antioxidant food extracts has been used to limit lipid oxidation (31, 32). There was no consistent effect of the type of baked coatings upon fatty acid oxidation products.…”

Section: Discussionmentioning

confidence: 99%

Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon (Salmo salar)

Raatz

Golovko

Brose

et al. 2011

J. Agric. Food Chem.

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Consumption of seafood enriched in n-3 polyunsaturated fatty acids (PUFA) is associated with a decreased risk of cardiovascular disease. Several n-3 oxidation products from eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) have known protective effects in the vasculature. It is not known whether consumption of cooked seafood enriched in n-3 PUFA causes appreciable consumption of lipid oxidation products. We tested the hypothesis that baking Atlantic salmon (Salmo salar) increases the level of n-3 and n-6 PUFA oxidation products over raw salmon. We measured the content of several monohydroxy-fatty acids (MHFA), prostanoids, and resolvins. Our data demonstrate that baking did not change the overall total levels of MHFA. However, baking resulted in selective regio-isomeric loss of hydroxy fatty acids from arachidonic acid (20:4n-6), and EPA while significantly increasing hydroxyl-linoleic acid levels. The content of prostanoids and resolvins were reduced several-fold with baking. The inclusion of coating upon the salmon prior to baking reduced the loss of some MHFA but had no effect upon prostanoid losses incurred by baking. Baking did not decrease n-3 PUFA content indicating that baking of salmon is an acceptable means of preparation that does not alter the potential health benefits of high n-3 seafood consumption. The extent to which the levels of MHFA, prostanoids and resolvins in the raw or baked fish have physiologic consequence for humans needs to be determined.

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“…Inclusion of antioxidant food extracts has been used to limit lipid oxidation (31, 32). There was no consistent effect of the type of baked coatings upon fatty acid oxidation products.…”

Section: Discussionmentioning

confidence: 99%

Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon (Salmo salar)

Raatz

Golovko

Brose

et al. 2011

J. Agric. Food Chem.

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“…(Del Nobile et al, 2009b). Min et al (2009) demonstrated the antimicrobial and antioxidant activity of purple rice bran extract against catfish patties.…”

Section: Fish-based Productsmentioning

confidence: 99%

Food applications of natural antimicrobial compounds

Lucera¹,

Costa²,

Conte³

et al. 2012

Front. Microbio.

389

235

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In agreement with the current trend of giving value to natural and renewable resources, the use of natural antimicrobial compounds, particularly in food and biomedical applications, becomes very frequent. The direct addition of natural compounds to food is the most common method of application, even if numerous efforts have been made to find alternative solutions to the aim of avoiding undesirable inactivation. Dipping, spraying, and coating treatment of food with active solutions are currently applied to product prior to packaging as valid options. The aim of the current work is to give an overview on the use of natural compounds in food sector. In particular, the review will gather numerous case-studies of meat, fish, dairy products, minimally processed fruit and vegetables, and cereal-based products where these compounds found application.

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“…In addition, with increasing concern about the safety of synthetic antioxidant usage (Williams and others 1999; Sasaki and others 2002), there has been increasing interest in the use of natural antioxidants from plant extracts as an alternative. Rice bran extract has been proven as an effective natural preservative in various food systems, such as meat, refined oil, and dough (Shih and Daigle 2003; Chotimarkorn and others 2008; Chotimarkorn and Silalai 2008; Min and others 2009).…”

Section: Introductionmentioning

confidence: 99%

Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color

Min¹,

McClung²,

Chen³

2010

Journal of Food Science

232

173

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Rice bran, a byproduct of the rice milling process, contains most of the phytochemicals. This study aimed at determining the concentrations of lipophilic, solvent-extractable (free), and cell wall-bound (bound) phytochemicals and their antioxidant capacities from brans of white, light brown, brown, purple, and red colors, and broccoli and blueberry for comparison. The concentrations of lipophilic antioxidants of vitamin E (tocopherol and tocotrienols) and γ-oryzanols were 319.67 to 443.73 and 3861.93 to 5911.12 μg/g bran dry weight (DW), respectively, and were not associated with bran color. The total phenolic, total flavonoid, and antioxidant capacities of ORAC (oxygen radical absorbance capacity), DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging, and iron-chelating in the free fraction were correlated with the intensity of bran color, while variations of these in the bound fraction were less than those in the free fraction among brans. Compounds in the bound fraction had higher antioxidant capacity of ORAC than DPPH, relative to those in the free fraction. The bound fraction of light-color brans contributed as much to its total ORAC as the free fraction. Total proanthocyanidin concentration was the highest in red rice bran, while total anthocyanin was highest in purple brans. The predominant anthocyanin was cyanidin-3-glucoside. Red and purple brans had several fold higher total phenolics and flavonoids as well as ORAC and DPPH, from both free and bound fractions, than freeze-dried blueberry and broccoli. These results indicate that rice brans are natural sources of hydrophilic and lipophilic phytochemicals for use in quality control of various food systems as well as for nutraceutical and functional food application.

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Antioxidant Activities of Purple Rice Bran Extract and Its Effect on the Quality of Low‐NaCl, Phosphate‐Free Patties Made from Channel Catfish (Ictalurus punctatus) Belly Flap Meat

Cited by 36 publications

References 57 publications

Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon (Salmo salar)

Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon (Salmo salar)

Food applications of natural antimicrobial compounds

Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color

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