Assessment of the antioxidant potential of selected plant extracts – In vitro and in vivo experiments on pork

Lahučký, R.; Nuernberg, Karin; Kováč, Ĺubomír; Bučko, Ondřej; Nuernberg, Gerd

doi:10.1016/j.meatsci.2010.04.004

Cited by 75 publications

(59 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These results indicated that the dietary grape pomace had no antioxidant effect on the lipids of the meat and confirm the reports of O 'GRADY et al (2008), who reported no protective effect of grape seed extract on meat-associated lipids, when provided in the diet of pigs. Conversely, these results differ from several previous studies, where the addition of various plant extracts, essential oils or parts containing antioxidant compounds to the diets of pigs (MASON et al, 2005;LAHUCKY et al, 2010) or poultry (RACANICCI et al, 2011;ÁVILA-RAMOS et al, 2013;LOETSCHER et al, 2013) demonstrated positive results regarding to oxidative stability of the meat or meat products; although, not all assessed vegetables had the same antioxidant power, and one of them even demonstrated pro-oxidant effect (LOETSCHER et al, 2013). Oral supplementation of flavonoids such as catechin, epicatechin and quercetins in the diet leads to increased in vivo concentrations of vitamin E in the tissues (FRANK, 2005).…”

Section: Resultscontrasting

confidence: 99%

Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat

et al. 2017

View full text Add to dashboard Cite

The objective of this study was to assess the effects of including grape pomace in the diet of pigs on pork quality and oxidative stability of body fat enriched with omega-3 fatty acids. Four treatments were compared: T1) Control diet based on corn and soybean meal; T2) Diet with inclusion of 3% of a canola (50%) and flaxseed (50%) oil blend; T3) Diet with inclusion of 3% of the oil blend and sequential levels of 3 and 5% of grape pomace; T4) Diet with inclusion of 3% of the oil blend and sequential levels of 6 and 10% of grape pomace. Inclusion of grape pomace in the diet led to an increase (P<0.10) of a* value and color saturation index of meat. The omega-3 and polyunsaturated fatty acids (PUFA) content of backfat were increased (P>0.10) with dietary inclusion of oils blend. Neither the inclusion of the oil blend, nor the grape pomace had any effect (P>0.10) on the production of thiobarbituric acid reactive substances (TBARS) in the loin samples, despite the higher PUFA content in the fat of pigs fed the oil blend. Antioxidant effect of grape pomace was not possible to prove when measured by TBARS, but the increased redness of the pork from pigs fed with this ingredient suggested a possible antioxidant effect of grape pomace.

show abstract

Section: Resultscontrasting

confidence: 99%

Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat

et al. 2017

View full text Add to dashboard Cite

show abstract

“…The results of the present study showed that the breast meat of broilers fed 400 ppm of barbatimão was capable of retaining water inside the muscle fibers and, therefore, being more tender than the meat of those fed the control diet. These results are in agreement with other studies evaluating plant extract supplementation in broiler diets (Lahucky et al, 2010;Luna et al, 2010).…”

Section: Meat Tendernesssupporting

confidence: 93%

Dietary Supplementation of Barbatimão (Stryphnodendron Adstringens) and Pacari (Lafoensia Pacari) Extracts on the Oxidative Stability and Quality of Chicken Meat

Lima

Migotto

Oliveira

et al. 2016

Rev. Bras. Cienc. Avic.

View full text Add to dashboard Cite

In order to evaluate the antioxidant effects of barbatimão (BAR) or pacari (PAC) on chicken meat oxidative stability and quality, seven dietary treatments containing in three different BAR and PAC concentrations (200, 400 and 600ppm) plus a negative control (CONT) were fed to 350 broilers from 1 to 41 days of age. Ten birds per treatment were slaughtered to collect breast and thigh meat to evaluate pH, color (L*, a*, b*), cooking weight loss (CWL), and shear force (SF) 24 hours postmortem, and TBARS levels in precooked meatballs stored chilled for 8days. The dietary supplementation with BAR and PAC extracts did not affect pH and color, but reduced (p<0.05) SF in breast meat compared with CONT suggesting improved tenderness. PAC200 increased (p<0.05) L* and protected (p<0.05) yellow pigments (b* values) of thigh meat from degradation compared with the CONT diet. At the end of the chilled storage period, BAR600 and PAC600 significantly reduced (p<0.06) MDA concentrations in breast meatballs compared to the CONT. The dietary supplementation of BAR and PAC improved (p<0.03) oxidative stability of thigh meatballs, except for BAR200. In conclusion, the dietary addition of BAR and PAC extracts may improve meat quality and prevent lipid oxidation in white and dark precooked and chilled chicken meatballs.

show abstract

“…mempunyai aktivitas antioksidan yang sangat kuat dengan nilai IC 50 sebesar 0,74 ppm dengan komponen aktif fenolik, tanin, dan flavonoid. Peneliti lain Lahucky et al (2010) melaporkan bahwa buah bakau memiliki kandungan senyawa antioksidan dan senyawa fenolik. Menurut Mokodompit et al (2013), senyawa flavonoid dan tanin yang terkandung di dalam buah alpokat merupakan senyawa yang berpotensi sebagai krim tabir surya.…”

unclassified

PHOTOPROTECTIVE EFFECT OF SUNSCREEN CREAM WITH ADDITION OF CARRAGEENAN AND BLACK MANGROVE FRUIT (Rhizopora mucronata Lamk.)

Purwaningsih

Salamah

Adnin³

2015

J. Ilmu dan Teknologi Kelautan Tropis

View full text Add to dashboard Cite

The need of people’s face protection from sun exposure is continuosly increasing. However, the available sunscreen in the market are mostly chemicaly generated. Seaweed (Kappaphycus alvarezii) produced carrageenan, which can be used as stabilizer, thickener, and emulsifier on sunscreen production. Black mangrove fruit (R. mucronata) contains an antioxidant activity, tanin, flavonoids, and phenolic compounds, which are potential to be used for UV light absorber as well as skin protector. The aims of this research were to determine: (1) the best carrageenan concentration in the cream; (2) content of total phenol, flavonoids, and tannin of mangrove fruit extract; and (3) Sun Protection Factor (SPF) value of sunscreen cream. The experiment used a complete random design and with Duncan test. The result showed that the best natural sunscreen formulation was an addition of 0.5% carrageenan and 1% extract from R. mucronata. The best characteristics of natural sunscreen were found within the level of 7.62 pH, 38.250 cP viscosity, 100% emulsion stability, 3.72% shrinkage, and <102 colonies/g total microbial, 10.21 ± 0.06 SPF content, 37.90% total phenol, 0.51% total flavonoids, and 6.20 mg/g tannins. Keywords: antioxidant, carrageenan, flavonoids, Rhizophora mucronata, SPF

show abstract

Assessment of the antioxidant potential of selected plant extracts – In vitro and in vivo experiments on pork

Cited by 75 publications

References 31 publications

Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat

Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat

Dietary Supplementation of Barbatimão (Stryphnodendron Adstringens) and Pacari (Lafoensia Pacari) Extracts on the Oxidative Stability and Quality of Chicken Meat

PHOTOPROTECTIVE EFFECT OF SUNSCREEN CREAM WITH ADDITION OF CARRAGEENAN AND BLACK MANGROVE FRUIT (Rhizopora mucronata Lamk.)

Contact Info

Product

Resources

About