Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

Pereira, Ana Lúcia Fernandes; Vidal, Tatiana Fontoura; Teixeira, Marcílio Costa; Oliveira, Patrícia Freitas de; Pompeu, Roberto Cláudio Fernandes Franco; Vieira, Marieta Maria Martins; Zapata, Jorge Fernando Fuentes

doi:10.1590/s0101-20612011000100019

Cited by 22 publications

(19 citation statements)

References 26 publications

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“…Fiber rich composition of MSK furnishes low caloric and bulking properties to composite flour and baked goods. MSK has been reported to enhance water and oil retention, emulsion stability, oxidative reactions inhibition, and plasticizing properties (Abdalla, Darwish, Ayad, ; Abdel‐Razik et al, ; Ashoush & Gadallah, ; Legesse & Emire, ; Nawab, Alam, Haq, Lutfi, & Hasnain, in press; Pereira et al, ).…”

Section: Introductionmentioning

confidence: 99%

Nutritional and organoleptic evaluation of functional bread prepared from raw and processed defatted mango kernel flour

Amin

Akhtar

Ismail

2018

J Food Process Preserv

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The current study aims at highlighting potential use of raw and processed defatted mango kernel flour (DMKF) in the preparation of leavened bread. Straight grade flour (SGF) was replaced with DMKF at 0–25% levels. Biochemical composition, anti‐nutritional aspects, and antioxidant potential of DMKF and supplemented bread were investigated. DMKF supplementation resulted in enhanced protein (12.24–13.04%), dietary fiber (0.37–0.54%), and total phenolics concentration (85–128.35 mg GAE/100g) of bread. Likewise, significant improvement (p < .05) was recorded in Ca, K, Fe, and Zn levels of supplemented bread. Processing techniques found to be efficient in reducing anti‐nutritional compounds in processed mango kernel flour and supplemented bread. DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) and FRAP (ferric reducing antioxidant potential) values found to be higher in raw DMKF supplemented bread as compared to the processed DMKF bread. The current study concludes DMKF supplementation improved nutritional profile and antioxidant potential of leavened bread. Practical applications Present investigation examined raw and processed DMKF for their potential to play a pivotal role in nutritional deficiency related maladies and may also be utilized as a novel ingredient in functional food preparation. Sagacious exploitation of this fruit waste as caloric energy anticipating food ingredient might help resolve industrial waste management and food security issues especially in mango producing & processing under developed countries.

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Section: Introductionmentioning

confidence: 99%

Nutritional and organoleptic evaluation of functional bread prepared from raw and processed defatted mango kernel flour

Amin

Akhtar

Ismail

2018

J Food Process Preserv

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“…Similar to RiMK butter extraction, IrMK butter can be readily extracted by using press filtration, organic solvent extraction (Gunstone, 2007;Nzikou et al, 2010;Kittiphoom and Sutasinee 2013) or distilling with supercritical CO 2 (Akanda et al 2015). Like RiMK butter, IrMK butter will also find value in confectionaries (Ashoush and Gadallah, 2011;Pereira et al, 2011) and cosmetic industry (Kaphueakngam et al, 2009) due to similar content. The dried stone that is left behind after the entire process can be used either as mulch, cattle feed (FAO 2013; UNIDO) or for cultivation of mushrooms (Stamets, 1993) thereby reducing environmental contamination and at the same time adding value to the product.…”

Section: Resultsmentioning

confidence: 99%

“…The seeds of mango are also used in traditional Indian medicine to treat gastric related problems. In fact, scientific reports have shown that extract of ripe mango kernels have antimicrobial activity (Alok et al, 2013; UNIDO) and can be used as food preservative (Pereira et al, 2011) as well. It is thus important to understand the composition of the various stages of kernel to realize its flavouring and pharmacological properties (Shobana and Rajalakshmi 2010;Leake, 1974).…”

Section: Introductionmentioning

confidence: 99%

Metabolic Profiling of Wastes from Raw and Ripe Mango Seeds to Comprehend Its Beneficial Medicinal and Cosmetic Properties for Commercialization

Tank¹,

Ukale²,

Mapare³

et al. 2016

JAS

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Mango (Mangifera indica) is a widely popular tropical fruit. When ripe, it is consumed either as fruit or juice, while raw mangoes are used in pickles, juice and curries. Apart from these, the seed kernels of ripe mangoes are in great demand by cosmetic and confectionary industries, while those from raw mangoes are used for medicinal purposes in traditional households of India. Although, the seed kernels have been used for various beneficial purposes, the inconsumable mango seed largely poses as a waste and biological pollutant. Therefore, it is pertinent to highlight the detailed composition and benefits of butter from various stages of mango kernel to highlight its commercial relevance. By using a combination of nuclear magnetic resonance spectroscopy and gas chromatography-mass spectroscopy based metabolic profiling, we studied the biochemical composition of different stages of mango kernel extract. We observed predominance of various types of fatty acids in all types of mango kernel with the ripe version showing the largest amount. The unripe versions though showed presences of a variety of aromats and antioxidants albeit at lower amounts. Our findings highlight that the unripe mango kernel extracts contains various aromats that have antimicrobial effects. India produces up to 23 million tonnes of mangoes every year and it has been estimated that it can produce up to 2.3 million tonnes of mango butter. Along with the fatty acids, these antimicrobials can be extracted as butter for commercial relevance thereby adding value to the seed kernel waste which otherwise pose as bio-pollutant.

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“…Pereira et al (2011), comparing the addition of mango seed extract (1000 and 2000 ppm) with BHT (100 ppm) in mortadellas, observed lower values of L* with the natural antioxidant. In the present study, lower doses (150 and 200 ppm) of AA provided lower lightness when compared to control treatment.…”

Section: Evaluation Of Color Parameters During Shelf-life Storagementioning

confidence: 89%

Addition of anacardic acid as antioxidants in broiler chicken mortadella

et al. 2015

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The effect of anacardic acid on lipid stability and coloration of chicken mortadella was investigated. Antioxidants were added to chicken mortadellas, according to the treatments: no added antioxidant, 100 ppm butylated hydroxytoluene and 50, 100, 150 and 200 ppm anacardic acid. The mortadellas were stored for 90 days at 4 °C, and the analysis of lipid oxidation and color were performed. For TBARS, there was linear reduction with increased anacardic acid. According to the means test, 200 ppm anacardic acid provided the lower TBARS values. The redness decreased during storage, and, as reported by the means test, mortadella containing 200 ppm anacardic acid had lower values. The lightness of mortadellas decreased during storage. Also in accordance with the means test, mortadellas containing antioxidants had same lightness than control. The yellowness of mortadellas increased during storage. Thus, the anacardic acid is a potential natural antioxidant that could be included in chicken mortadella formulations before cooking.Keywords: natural antioxidant; lipid oxidation; redness; yellowness; lightness; storage.Practical Application: This paper is the first about the application of anacardic acid in a meat product.

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Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

Cited by 22 publications

References 26 publications

Nutritional and organoleptic evaluation of functional bread prepared from raw and processed defatted mango kernel flour

Nutritional and organoleptic evaluation of functional bread prepared from raw and processed defatted mango kernel flour

Metabolic Profiling of Wastes from Raw and Ripe Mango Seeds to Comprehend Its Beneficial Medicinal and Cosmetic Properties for Commercialization

Addition of anacardic acid as antioxidants in broiler chicken mortadella

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