Antioxidant effectiveness of ground roasted coffee in raw ground top round beef with added sodium chloride

Lin, Crystal Yan; Toto, Criselda; Were, Lilian

doi:10.1016/j.lwt.2014.08.010

Cited by 23 publications

(16 citation statements)

References 31 publications

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“…TMP (164 µl ) was hydrolyzed in 10 g TCA/100 ml water at 70°C for 15 min prior to diluting to a final concentration of 0.15 mM MDA. The MDA was added to samples 1:10 (MDA: sample), incubated at 4°C, and measurements were as outlined by Lin, Toto, & Were (2015) with modifications as follows. Each 0.6 mL of samples was mixed with 0.75 mL of 10g TCA/100 mL and centrifuged using accuSpinTM micro (Pittsburg, PA, USA) at 8000 g -1 for…”

Section: Interaction Of Green Tea and Bovine Proteins On Malonaldehydementioning

confidence: 99%

“…After 24 h at 4°C, 4.75 mL sample was mixed with 0.25 mL of 2 mg/L 4-heptanone as the internal standard (IS). The GC analysis was conducted as outlined by Lin, Toto, & Were (2015), using an 8:1 splitless inlet. The peak area was integrated using ChemStation software (Agilent Technologies, Inc. Santa Clara, CA, USA).…”

Section: Gas Chromatography (Gc) Measurement Of Interaction Of Green mentioning

confidence: 99%

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Effect of green tea on interaction of lipid oxidation products with sarcoplasmic and myofibrillar protein homogenates extracted from bovine top round muscle

Stapornkul

Prytkova

Were

2016

Food Research International

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Stapornkul, N., Prytkova, T., Were, L., 2016. Effect of green tea on interaction of lipid oxidation products with sarcoplasmic and myofibrillar protein homogenates extracted from bovine top round muscle. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Email address: were@chapman.edu A C C E P T E D M A N U S C R I P T ACCEPTED MANUSCRIPTThe interaction between lipid oxidation products and bovine sarcoplasmic (SP) and myofibrillar protein (MP) homogenates in the presence of green tea was investigated. To monitor the effect of green tea on lipid oxidation, aldehydes were measured while effect on protein was monitored via changes in myoglobin, thiols, and tryptophan fluorescence over nine days of refrigerated storage.The presence of SP and MP decreased free aldehydes in the buffers. The SP bound more aldehydes than MP. The tea compounds exhibited more favorable binding energies than aldehydes near histidine 64 close to the heme moiety of myoglobin. Addition of tea lowered tryptophan fluorescence and thiol content. The results suggested that green tea enhances the binding of bovine SP and MP to lipid oxidation products. The results also suggested that green tea can decrease rancidity by directly binding lipid oxidation products.

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Section: Interaction Of Green Tea and Bovine Proteins On Malonaldehydementioning

confidence: 99%

Section: Gas Chromatography (Gc) Measurement Of Interaction Of Green mentioning

confidence: 99%

Effect of green tea on interaction of lipid oxidation products with sarcoplasmic and myofibrillar protein homogenates extracted from bovine top round muscle

Stapornkul

Prytkova

Were

2016

Food Research International

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“…The key bioactive antioxidant rosemary compounds are carnosol, carnosic and rosmarinic acid which readily donate their hydrogens acting as free radical scavengers. Recently, roasted coffee was shown to inhibit LOX as effectively as rosemary oleoresin in refrigerated beef with added salt, a known prooxidant of LOX (Lin, Toto, & Were, 2015). The bioactivity of roasted coffee is attributed to a combination of hydroxycinnamic chlorogenic acids (CGAs), and Maillard reaction products (MRPs), which scavenge free radicals and chelate metal catalysts of LOX and POX (Del Pino-Garcia, Gonzalez-SanJose, Rivero-Perez, & Muniz, 2012;Delgado-Andrade, Rufian-Henares, & Morales, 2005;Farah, 2012).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Antioxidant effect of spent, ground, and lyophilized brew from roasted coffee in frozen cooked pork patties

Jully

Toto

Were

2016

LWT - Food Science and Technology

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The ability of light and dark roasted coffee (1 g/kg) in varying application forms (spent ground [SCG], whole ground [WGC], or lyophilized brew [LBC]) to inhibit lipid and protein oxidation in cooked pork patties stored at-18°C was monitored over 3 months. Malondialdehyde (MDA) for the negative control (NC) increased from 0.31 to 1.11 mg MDA/kg pork over 3 months, while pork with coffee or rosemary oleoresin had lower values at month 3 (0.054-0.40 mg MDA/kg pork). The NC had the highest values for hexanal, octanal, and nonanal (2.59, 0.10, and 0.13 mg/kg pork, respectively), while light and dark LBC in pork inhibited hexanal (0.37 and 0.39 mg/kg pork), octanal (0.017 and 0.021 mg/kg pork), and nonanal (0.036 and 0.048 mg/kg pork) to the same extent as rosemary oleoresin at month 3 (0.30, 0.015, 0.036 mg aldehyde/kg pork, respectively). Thiol content for all treatments remained relatively stable from month 0 to 3 (0.56-0.96 to 0.67-1.02), while metmyoglobin slightly increased (49-55% to 55-56%) over 3 months. The results suggest that adding coffee neither inhibited nor promoted protein oxidation in cooked pork patties but inhibited lipid oxidation resulting in comparable values to pork with added rosemary oleoresin.

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“…Despite its lower phenolic content, the aqueous extract was interesting, since 5‐CQA has demonstrated high antioxidant capacity. This compound is usually found in high amounts in coffee, especially green coffee, or coffee extracts, which have been applied both in model and food systems to protect them from oxidation or to increase their antioxidant capacity . It is important to highlight that the identified phenolic compounds represent only about 0.25% of the extract composition; therefore, other water soluble compounds such as carbohydrates, proteins, peptides, amino acids, present in the extract probably contributed for the protection against oxidation.…”

Section: Resultsmentioning

confidence: 99%

Solanum sessiliflorum (mana‐cubiu) antioxidant protective effect toward cholesterol oxidation: Influence of docosahexaenoic acid

Barriuso

Mariutti

Ansorena

et al. 2015

Euro J Lipid Sci & Tech

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Harmful health effects have been attributed to cholesterol oxidation products (COPs). Factors that modulate their formation in foods are light, oxygen, heat, and food matrix (such as antioxidants content or unsaturation degree of lipids), among others. The objective of this work was to assess the effectiveness of an extract obtained from Solanum sessiliflorum (mana-cubiu) (MCE) as a potential inhibitor of cholesterol oxidation under heating conditions. The influence of free DHA presence in the system was also evaluated. Results showed that MCE inhibited cholesterol degradation (44 vs. 18% without and with MCE, respectively) and reduced ninefold COPs formation in the absence of DHA. However, when DHA was present, the MCE was not effective toward cholesterol oxidation. In this case, MCE showed its antioxidant effect protecting DHA from degradation (89 vs. 64%).Practical applications: Antioxidant properties of this solvent free natural extract make MCE a potential good ingredient in food products containing highly polyunsaturated lipids to protect them from oxidation and in food products lacking polyunsaturated lipids to protect cholesterol from oxidation.

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Antioxidant effectiveness of ground roasted coffee in raw ground top round beef with added sodium chloride

Cited by 23 publications

References 31 publications

Effect of green tea on interaction of lipid oxidation products with sarcoplasmic and myofibrillar protein homogenates extracted from bovine top round muscle

Effect of green tea on interaction of lipid oxidation products with sarcoplasmic and myofibrillar protein homogenates extracted from bovine top round muscle

Antioxidant effect of spent, ground, and lyophilized brew from roasted coffee in frozen cooked pork patties

Solanum sessiliflorum (mana‐cubiu) antioxidant protective effect toward cholesterol oxidation: Influence of docosahexaenoic acid

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