Antioxidant activity of carnosic acid and rosmarinic acid in raw and cooked ground chicken patties

Maheswarappa, Naveena B.; Subbaiah, Vaithiyanathan; Muthukumar, M.; Yamagani, Praveen Kumar; Kiran, M.; Keshapaga, Usha Rani; Asokan, S.; Kalappurakkal, Ramesh Chandran

doi:10.1002/jsfa.6248

Cited by 26 publications

(14 citation statements)

References 29 publications

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“…Meat and meat products are susceptible to lipid oxidation, because this process involves the oxidation of membrane‐abundant polyunsaturated fatty acids . In general, storage time had a significant influence on the development of lipid oxidation in the meat samples, as shown by the increase in TBARS values during storage.…”

Section: Resultsmentioning

confidence: 99%

Bio protection and preservation of raw beef meat using pungent aromatic plant substances

et al. 2014

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Section: Resultsmentioning

confidence: 99%

Bio protection and preservation of raw beef meat using pungent aromatic plant substances

et al. 2014

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“…The antioxidant properties of rosemary leave extracts are due to their phenolic diterpene contents such as carnosol and carnosic acid [22]. Carnosic acid exhibits antioxidant [23], anti-inflammatory [11], and anti-carcinogenic activities [14,15]. The ability of carnosic acid to inhibit tumor cell proliferation was reported earlier.…”

Section: Discussionmentioning

confidence: 99%

Carnosic Acid Inhibits the Epithelial-Mesenchymal Transition in B16F10 Melanoma Cells: A Possible Mechanism for the Inhibition of Cell Migration

Park

Song

Sung

et al. 2014

IJMS

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Carnosic acid is a natural benzenediol abietane diterpene found in rosemary and exhibits anti-inflammatory, antioxidant, and anti-carcinogenic activities. In this study, we evaluated the effects of carnosic acid on the metastatic characteristics of B16F10 melanoma cells. When B16F10 cells were cultured in an in vitro Transwell system, carnosic acid inhibited cell migration in a dose-dependent manner. Carnosic acid suppressed the adhesion of B16F10 cells, as well as the secretion of matrix metalloproteinase (MMP)-9, tissue inhibitor of metalloproteinase (TIMP)-1, urokinase plasminogen activator (uPA), and vascular cell adhesion molecule (VCAM)-1. Interestingly, secretion of TIMP-2 increased significantly in B16F10 cells treated with 10 μmol/L carnosic acid. Additionally, carnosic acid suppressed the mesenchymal markers snail, slug, vimentin, and N-cadherin and induced epithelial marker E-cadherin. Furthermore, carnosic acid suppressed phosphorylation of Src, FAK, and AKT. These results indicate that inhibition of the epithelial-mesenchymal transition may be important for the carnosic acid-induced inhibition of B16F10 cell migration.

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Section: Resultsmentioning

confidence: 74%

“…The authors found lower lipid oxidation rates in samples with added extracts compared with control. A significant relationship between phenolic content and antioxidant effect of carnosic acid and rosmarinic acid extract has been reported by Maheswarappa et al 40 and Carpenter et al 41 reported relationship between phenolic content and antioxidative effect of bearberry extract in pork patties. Zengin and Baysal 42 reported antioxidant effect of clove and thyme essential oil in minced beef.…”

Section: Changes In Trars Of Raw Ground Pork Meat Samplesmentioning

confidence: 79%

Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage

et al. 2019

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BACKGROUND Kimchi is a Korean, traditional fermented food made from Korean cabbage, radish, fermented jeotgal, ginger, garlic, and red pepper powder. It is a good source of natural antioxidants such as phenolic compounds, flavonoids, vitamins, and carotenoids. In this study, the antioxidant effects of various kimchi extracts on raw ground pork during refrigerated storage were investigated. Raw ground pork samples were treated with ascorbic acid, butylated hydroxyl toluene, baechu kimchi extract (BKE), gat kimchi extract (GKE), puchu kimchi extract (PKE), and white kimchi extract (WKE) and compared with raw ground pork without antioxidant treatment (NC). RESULTS Increased metmyoglobin (MetMb), thiobarbituric acid reacting substance (TBARS), and total bacterial counts (TBC) were observed in all meat samples after storage, whereas pH, lightness, and redness values tended to decrease with increased storage time. All treated samples had lower TBARS and MetMb values and TBC compared to the control samples. Various kimchi ethanol extracts protected raw ground pork from lipid oxidation. The most potent antioxidant was GKE, whereas WKE was the weakest. CONCLUSIONS This study suggests that the tested extracts, especially kimchi, have potential as natural preservatives to reduce colour degradation, lipid oxidation, and bacterial count in raw ground pork meat. © 2018 Society of Chemical Industry

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Antioxidant activity of carnosic acid and rosmarinic acid in raw and cooked ground chicken patties

Abstract: This study demonstrates that the physical state (powder vs liquid) of CA or RA plays an important role in determining their antioxidant efficacy.

Cited by 26 publications

References 29 publications

Bio protection and preservation of raw beef meat using pungent aromatic plant substances

Bio protection and preservation of raw beef meat using pungent aromatic plant substances

Carnosic Acid Inhibits the Epithelial-Mesenchymal Transition in B16F10 Melanoma Cells: A Possible Mechanism for the Inhibition of Cell Migration

Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage

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