Antioxidant effect of pomegranate rind powder extract, pomegranate juice, and pomegranate seed powder extract as antioxidants in raw ground pork meat

Qin, Yuyue; Zhang, Zhihong; Li, Lin; Xiong, Wei; Shi, Jinyu; Zhao, Ting; Fan, Jie

doi:10.1007/s10068-013-0184-8

Cited by 63 publications

(48 citation statements)

References 29 publications

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“…The TBARS values represent the content of secondary lipid oxidation products, mainly aldehydes (or carbonyls), which contribute to off‐flavors in oxidized meat and meat products and can be used to monitor lipid oxidation in meat samples during storage (Qin et al . ). Karre et al .…”

Section: Discussionmentioning

confidence: 97%

Effect of Mulberry Leaf Extracts on Color, Lipid Oxidation, Antioxidant Enzyme Activities and Oxidative Breakdown Products of Raw Ground Beef During Refrigerated Storage

Zhang

Meng

et al. 2016

Journal of Food Quality

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The study investigated the effects of mulberry leaf extracts (MLE) on the color, lipid oxidation, antioxidant enzyme activities and oxidative breakdown products of raw ground beef during refrigerated storage. The five treatments were: MLE at 0, 100, 500 and 1,000 lg/g muscle (C, low concentration mulberry leaves extracts (LM), medium concentration mulberry leaves extracts (MM) and high concentration mulberry leaves extracts (HM)) and positive control with 20 lg Vitamin E/g muscle (VE). MLE maintained color, reduced peroxide and thiobarbituric acid reactive substances values during storage (P < 0.05) with no effect on free thiol. MLE increased activities of superoxide dismutase and glutathione peroxidase at 312 h (P < 0.05). There were more phospholipids from the HM treatment than the control group (P < 0.05); unsaturated fatty acids and reducing sugars in the VE group were higher than the C group (P < 0.05). The results indicated that MLE could better use as natural antioxidants to maintain the meat quality, extend shelf-life and prevent economic loss for food processing industry. In addition, one interesting finding was that the antioxidant mechanism of MLE was different comparing to VE during the different stages of lipid oxidation, which MLE worked at the first step and VE protected the second step when phospholipid was decomposed into unsaturated fatty acids. Therefore, we could conclude that it would be better to combine the MLE and VE to protect the meat quality during refrigerated storage. PRACTICAL APPLICATIONSMulberry leaves were rich in alkaloids, polyphenols, flavonoids and anthocyanins, which could be responsible for health benefits as well as herbal medicine for many years in various cultures. Some studies had found that MLE had the antioxidant activities. However, scientific information about the antioxidant properties of MLE in meat and their influence on meat quality is still scarce. The results indicate that MLE have the antioxidant activity, helping maintain the meat color, inhibiting lipid oxidant and enhancing antioxidant enzyme activity. In addition, the antioxidant mechanism of MLE protected phospholipids from oxidation and VE mainly protected the unsaturated fatty acids and reducing sugars. This research explains the antioxidant mechanism of MLE could better use as natural antioxidants to maintain the meat quality, extend shelf-life and prevent economic loss for food processing industry.

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Section: Discussionmentioning

confidence: 97%

Effect of Mulberry Leaf Extracts on Color, Lipid Oxidation, Antioxidant Enzyme Activities and Oxidative Breakdown Products of Raw Ground Beef During Refrigerated Storage

Zhang

Meng

et al. 2016

Journal of Food Quality

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“…The surface color of the material was determined at three different places of the same sample using a Hunter Lab Colorimeter (Minolta Chroma Meter CR‐400; Minolta Camera Co., Osaka, Japan). The L * and a * values (CIE L *, a *, b * color system) were assessed as a measure of respecting lightness and redness (Qin et al, ). All measurements were performed in triplicate.…”

Section: Methodsmentioning

confidence: 99%

The effects of electron beam application on the microbiological stability and physical–chemical quality of mince beef ( M. longissimus Dorsi ) during cold storage

Cheng

Wang

Zhang

et al. 2017

J Food Process Preserv

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The physiochemical and microbiological properties of minced beef exposed to electron beam irradiation were studied during 15days of storage. Samples were irradiated at dose rates of 42, 90, 150, and 210 kGy/min from 2 kGy dose. The result showed that the total bacterial counts of nonirradiated groups were higher than treatment groups during the whole storage period. While the total bacterial counts of the treatment group were in the safety zone for the whole storage. Higher doses rate of electron beam irradiation resulted in significant increases in bactericidal efficacy. No significant difference was observed in the oxidation and surface color between 150 kGy/min treatment and control group from thiobarbituric acid reactive substances and carbonyl contents. This is the first study about the effect of dose rates on the microbiological quality of chilled meat. It provides the potential application for electron beam irradiation for the chilled meat. Practical applications Irradiation technology is an important unit operation used for protecting against spoilage and pathogenic bacteria that produce deleterious changes, such as shortening the shelf life and loss of nutriment in foods. The results obtained in this work might be helpful in the preservation of chilled meat using electron beam irradiation technology.

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“…Bu durumun ÜÇE ve NKE'n›n yüksek antimikrobiyel aktivitesiyle iliflkili oldu¤u düflünülmektedir. ÜÇE ve NKE'n›n antimikrobiyel etkisi so¤ukta depolanan birçok et ve et ürününde ortaya konmufltur (25,26,27). Özo¤ul ve Uçar (28) -18°C'de dondurularak depolanan kolyoz burgerlerinin kalitesine do¤al ekstratlar›n (kekik, yeflil çay, adaçay› ve defne ekstrakt›) etkisin araflt›rd›klar› çal›flmada, toplam psikrofil say›s›n›n uzayan depolama süresine ba¤l› olarak azald›¤›n› tespit etmifllerdir.…”

Section: Duyusal Değerlendirmeunclassified

BİTKİSEL EKSTRAKTLARIN DONDURULARAK DEPOLANAN USKUMRU (Scomber scombrus) KIYMASINDAKİ KALİTE DEĞİŞİMLERİNE ETKİSİ

Özen¹,

Soyer²

2017

GIDA

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ÖzetBu çal›flmada, dondurularak depolanan uskumru k›ymas›n›n baz› kalite özelliklerine yeflil çay (YÇE), üzüm çekirde¤i (ÜÇE) ve nar kabu¤u (NKE) ekstraktlar›n›n etkisi incelenmifltir. Bitkisel ekstraktlar›n fenolik madde miktarlar› dikkate al›narak, son üründe toplam fenolik madde miktar› 100 mg/kg olacak flekilde örnekler haz›rlanm›flt›r. Donmufl depolama s›ras›nda bitkisel ekstraktlar›n etkinli¤i, sentetik antioksidan (BHT) içeren ve hiçbir katk› içermeyen kontrol (K) örnekler ile karfl›laflt›r›lm›flt›r. Bitkisel ekstrakt ilavesi ve dondurma ifllemi birlikte toplam aerob psikrofil bakteri (TAPB) say›s›n› azaltm›flt›r (P<0.01). Depolama sonunda TAPB say›s› en düflük NKE ilaveli örneklerde (3.23 log KOB/g) belirlenmifltir (P<0.01). Ekstrakt ilavesi, toplam uçucu bazik nitrojen (TVB-N) ve trimetilamin nitrojeni (TMA-N) oluflumunu s›n›rland›rm›flt›r (P<0.01). TAPB say›s›, TMA-N ve TVB-N miktarlar› dikkate al›nd›¤›nda nar kabu¤u ekstrakt› ilavesi dondurarak depolanan k›yma uskumrular›n kalitesini korumada alt› ay süreyle etkili olmufltur. Elde edilen sonuçlar, NKE ve ÜÇE'n›n dondurularak depolanan uskumru k›ymas›n›n kalitesinin daha uzun süre korunmas› aç›s›ndan uygun do¤al antimikrobiyel katk›lar oldu¤unu göstermifltir. Anahtar kelimeler: Yeflil çay ekstrakt›, nar kabu¤u ekstrakt›, üzüm çekirde¤i ekstrakt›, uskumru, kalite, donmufl depolama. EFFECTS OF PLANT EXTRACTS ON QUALITY ALTERATION IN MACKEREL (SCOMBER SCOMBRUS) MINCE DURING FROZEN STORAGE AbstractThe effect of green tea (GTE), grape seed (GSE) and pomegranate rind (PRE) extract addition on quality of mackerel mince during frozen storage were investigated. Considering the quantity of plant materials phenolic content, total phenolic content of the final product was adjusted to 100 mg/kg for mince samples. Effect of plant extracts was compared with a synthetic antioxidant (BHT) and control (without any antioxidant) mince samples. Freezing process and extract treatment slowed down microbial growth (P<0.01). At the end of frozen storage, PRE samples significantly lowered (3.23 log CFU/g) total viable count than other samples (P<0.01). The increase in total volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) contents was limited by extract addition during frozen storage (P<0.01). According to microbial growth, and TMA-N and TVB-N contents, pomegranate rind extract retained their good quality characteristics of mackerel mince during six months of frozen storage. Among the plant extract sources used in the study, GSE and PRE had better results than GTE for prolonged protection of the quality during storage.

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Antioxidant effect of pomegranate rind powder extract, pomegranate juice, and pomegranate seed powder extract as antioxidants in raw ground pork meat

Cited by 63 publications

References 29 publications

Effect of Mulberry Leaf Extracts on Color, Lipid Oxidation, Antioxidant Enzyme Activities and Oxidative Breakdown Products of Raw Ground Beef During Refrigerated Storage

Effect of Mulberry Leaf Extracts on Color, Lipid Oxidation, Antioxidant Enzyme Activities and Oxidative Breakdown Products of Raw Ground Beef During Refrigerated Storage

The effects of electron beam application on the microbiological stability and physical–chemical quality of mince beef ( M. longissimus Dorsi ) during cold storage

BİTKİSEL EKSTRAKTLARIN DONDURULARAK DEPOLANAN USKUMRU (Scomber scombrus) KIYMASINDAKİ KALİTE DEĞİŞİMLERİNE ETKİSİ

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