Antioxidant effects of lotus (
            <i>Nelumbo nucifera</i>
            ) root and leaf extracts and their application on pork patties as inhibitors of lipid oxidation, alone and in combination

Shin, Donghyun; Choe, Juhui; Hwang, Ko-Eun; Kim, Cheon-Jei; Jo, Cheorun

doi:10.1080/10942912.2019.1588295

Cited by 23 publications

(14 citation statements)

References 36 publications

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“…The effect of EEML on chemical composition and meat quality parameters (pH, colour, MMb, WHC, CnD, and TBARS) during the storage time (4 • C, 10 days, under darkness) was also evaluated. The results obtained indicate that the chemical composition of pork patties treated with EEML and synthetic antioxidant are consistent with data reported by other authors [44,45] concerning pork patties. On the other hand, during the whole period (day 0 to day 10), the pH values of samples ranged from 5.92 to 5.53.…”

Section: Discussionsupporting

confidence: 92%

“…In agreement with our results, it has been found that ethanol extract of green tea leaf at 0.1% increased 16.3% of the redness of raw pork patties stored at 4 • C during 10 days of storage [52]. In addition, the Chroma values (C) have been described as a good colour change indicator, and this index decreases when the red index (a*) and pH values decrease, while the hue angle (h*) and MMb increase [44]. The results obtained indicated that the initial C* and h* values were affected by EEML addition, which could be associated to the colouration pigment provided by this natural extract.…”

Section: Discussionmentioning

confidence: 70%

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Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties

Ramírez-Rojo

Vargas-Sánchez

Torres-Martínez

et al. 2019

Foods

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The lipid oxidation (LOX) of pork meat has been associated with loss of quality and shorter shelf life. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of natural ingredients has been suggested as a strategy to prevent LOX. This study aimed to assess the oxidative stability of pork patties treated with ethanol extract of mesquite leaf (EEML) during storage. Furthermore, the polyphenol composition (TPC, total phenolic, TFC, total flavonoid) and antioxidant activity (antiradical and reducing power activity) of EEML were also evaluated. For this study, five treatments (CN (control), without antioxidant; Asc, ascorbic acid 0.02%; BHT, butylated hydroxytoluene 0.02%; EEML1, 0.05%; and EEML2, 0.1%) of pork patties were applied. Patty samples were stored at 4 °C, and physicochemical parameters, lipid oxidation, total antioxidant capacity of the meat, and sensory analysis were evaluated at 0, 3, 7, and 10 days of storage. EEML presented high values of TPC (278.5 mg gallic acid equivalent (GAE)/g) and TFC (226.8 mg rutin equivalents (RE)/g) levels. The addition of EEML did not modify the chemical composition of the pork patties. On the other hand, colour parameters were affected by the inclusion of EEML in pork patties, presenting the lowest a* in the CN group compared to the other groups after 10 days storage. Lipid oxidation increased during the whole period, showing the lowest (P < 0.05) conjugated dienes and thiobarbituric acid reactive substances (TBARS) values (40% and 90% of inhibition, respectively) compared to the CN group. Regarding sensory analysis, there were no significant differences in colour, appearance, odour, flavour, juiciness, fat sensation, and firmness of the cooked pork patties among treatments. These results suggest that EEML has great potential as a natural antioxidant for meat products.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 70%

Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties

Ramírez-Rojo

Vargas-Sánchez

Torres-Martínez

et al. 2019

Foods

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“…In a similar way, lotus ( Nelumbo nucifera ), used since ancient times in Chinese folk medicine due to the medicinal properties of its roots (anti-anxiety, antifungal, and anti-inflammatory activities) and its leaves (relieve fever and improve body energy), contains abundant levels of polyphenolic compounds that confirm its antioxidant activity. In this regard, the use of lotus ( Nelumbo nucifera ) root and leaf ethanol extracts (0.1, 0.5, and 1.0%) retarded the lipid oxidation reactions in pork patties, being the extract of lotus leaves the extract that presented the highest antioxidant activity probably due to flavonoids, phenolic acids, and tocopherols, which are among the compounds present in its composition [ 71 ]. These results are in agreement with those observed by Choe et al [ 83 ] for cooked ground pork containing lotus leaf powder, which displayed lower POVs, CD, and TBARS compared to those found in control samples.…”

Section: Application Of Plant Extracts In Fresh Meat and Meat Prodmentioning

confidence: 99%

Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products

et al. 2021

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Plants are rich in bioactive compounds (BACs), mainly polyphenols, which are valuable choices to replace synthetic antioxidants in meat products. These natural antioxidants from plants, in the form of extracts and essential oils (EOs), have been obtained from different sources such as fruits (dragon fruit, guarana, pomegranate), vegetables, (cabbage, onion), herbs, and spices (epazote, ginger, rosemary, sage, thyme, turmeric, winter savory) by several extraction processes. However, in the context of current directives there is a notable incentive for “green” solvents to replace organic ones and conventional techniques, in order to avoid harm to the environment, operator, and consumer health. In addition, the recycling of co-products from the processing of these plant materials allow us to obtain valuable BACs from under-exploited materials, contributing to the revalorization of these wastes. The resulting extracts allow us to maintain the quality of meat products, exhibiting similar or better antioxidant properties compared to those shown by synthetic ones. Their incorporation in fresh meat products would maintain the oxidative stability, stabilizing colour parameters, decreasing the formation of metmyoglobin, lipid, and protein oxidation and the generation of lipid-derived volatile compounds, without affecting sensory attributes. In addition, these novel ingredients contribute to improve both technological and functional characteristics, thus diversifying the offer of so-called “wellness foods”. In this review, the application of plant extracts as natural antioxidants in several fresh meat products is presented, showing their efficacy as scavenging radicals and imparting additional health benefits.

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“…These substances are used for developing new antimicrobial [18][19][20], antiviral anti-angiogenesis [21], and anticancerous drugs [22][23][24]. Furthermore, secondary metabolites extracted from aquatic plants have become of vital importance after realizing its role as antioxidants [25][26][27]. The successful in vitro production of secondary metabolites has raised the plant cell factory concept [28,29].…”

Section: Introductionmentioning

confidence: 99%

Review POTENT PHARMACEUTICAL PRODUCTS FROM AQUATIC PLANTS – REVIEW

Saxena¹,

Singh²,

Kumar³

et al. 2021

Asian J Pharm Clin Res

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Several biologically active secondary metabolites from aquatic plants have been extracted and identified using modern instrumental BioTechniques and used in various ways as flavors, food, additives, coloring agents, nutraceuticals, cosmetics, and also as unique source of pharma industries for the discovery or development of new drugs. From algae to aquatic macrophytes belonging to various categories, aquatic plants produce a variety of compounds such as polyketides, peptides, alkaloids, flavonoids, phenolic compounds, terpenes, steroids, quinones, tannins, coumarins, and essential oils commercially involving in antibiotic, antiviral, antioxidant, antifouling, anti-inflammatory, anticancer, cytotoxic, and antimitotic activities; thus making them a rich source of medicinal compounds. Moreover, they are comprehensively used in human therapy, veterinary, agriculture, scientific research, and in countless areas. Importantly these chemicals are exercised for developing new antimicrobial and cancer drugs. Furthermore, antioxidant molecules in aquatic plants and seaweeds have recently been acknowledged. This review contains a consolidated contemporary document consisting of entire knowledge available on pharmaceutical products of aquatic plants and highlights major differences among secondary metabolites found in aquatic (algae) and terrestrial plants.

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Antioxidant effects of lotus ( Nelumbo nucifera ) root and leaf extracts and their application on pork patties as inhibitors of lipid oxidation, alone and in combination

Cited by 23 publications

References 36 publications

Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties

Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties

Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products

Review POTENT PHARMACEUTICAL PRODUCTS FROM AQUATIC PLANTS – REVIEW

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