Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C)

Vaithiyanathan, S.; Naveena, B. M.; Muthukumar, M.; Girish, P. S.; Kondaiah, N.

doi:10.1016/j.meatsci.2011.01.019

Cited by 138 publications

(74 citation statements)

References 31 publications

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“…In good agreement with our findings, Vaithiyanathan et al (2011) demonstrated that the W fraction of pomegranate at the concentration of 0.02% could reduce the spent hen breast meat oxidation and prolong shelf life of the chicken meat.…”

Section: Discussionsupporting

confidence: 92%

“…Various natural additives extract from grains, oil seeds, spices, honey, fruits, and vegetables have been applied and many promising results have been obtained (Naveena et al, 2007). Previously pomegranate extracts have been also used as the bio-preservatives for various foods such as meat, fishes, and cheese (Mahajan, Bhat, & Kumar, 2015;Naveena, Sen, Vaithiyanathan, Babji, & Kondaiah, 2008;Topuz, Yerlikaya, Ucak, Gumus, & Büyükbenli, 2014;Ünalan, Dalgaard, & Korel, 2011;Vaithiyanathan, Naveena, Muthukumar, Girish, & Kondaiah, 2011). Since the antioxidant capacity of various pomegranate extracts especially in direct inhibition of lipid oxidation is different, finding the best extract in this case could pave the way for using as a natural preservative compound.…”

Section: Introductionmentioning

confidence: 99%

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Effects of pomegranate seed oil and fermented juice polyphenols fraction in different solvents on copper-induced LDL oxidation

Faisi

Fattahi

Raffel

et al. 2018

CyTA - Journal of Food

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Effects of pomegranate seed oils extracted with supercritical fluid or cold press methods (SFE-PSO and CP-PSO), unsaponifiable (N), and fermented juice polyphenols (W) fractions of pomegranate as well as olive oil and alpha-tocopherol, as pure or in different solvents were evaluated on preventing copper-induced LDL oxidation. The results showed addition of pure SFE-PSO, CP-PSO, N fractions, and olive oil had no significant effect on LDL oxidation. Also using various solvents did not help in the term of extending the oxidation lag phase. However, adding 0.5, 1, 1.5, and 3 µL of the W solution in EtOH could delay the lag phase 103.5, 145.9, 200, and 199.1 min, respectively. There was no synergistic effect between W and N on inhibiting the oxidation. It can be concluded that polyphenolic fraction of pomegranate juice can act as antiatherogenic supplementation and natural preservative for meat and fatty foods through direct inhibition of LDL oxidation.Efectos del aceite de semilla de granada y la fracción polifenólica de jugo fermentado, mezclados con distintos solventes, en la oxidación de LDL inducida por cobre RESUMEN A efectos de prevenir la oxidación de LDL inducida por cobre, el presente estudio se propuso evaluar los efectos que los aceites de semilla de granada extraídos con fluido supercrítico o métodos de presión en frío (SFE-PSO y CP-PSO), y las fracciones polifenólicas de jugo de granada fermentado e insaponificable (N), así como el aceite de oliva y el alfa-tocoferol, tienen en estado puro o en distintos solventes. Los resultados mostraron que la adición de fracciones SFE-PSO, CP-PSO, N puras y aceite de oliva no produjo ningún efecto significativo en la oxidación de LDL. Por otra parte, el uso de varios solventes no contribuyó a extender la fase de latencia de la oxidación. Sin embargo, al agregar 0.5, 1, 1.5 y 3 µl de la solución W en EtOH se pudo retrasar la fase de latencia 103.5, 145.9, 200 y 199.1 minutos, respectivamente. No se produjo ningún efecto sinérgico entre W y N en la inhibición de oxidación. Por lo tanto, se concluye que la fracción polifenólica del jugo de granada puede actuar como suplemento antiaterogénico y conservador natural de carnes y alimentos grasos mediante la inhibición directa de la oxidación de LDL. ARTICLE HISTORY

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Section: Discussionsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Effects of pomegranate seed oil and fermented juice polyphenols fraction in different solvents on copper-induced LDL oxidation

Faisi

Fattahi

Raffel

et al. 2018

CyTA - Journal of Food

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“…Phenolics present in pomegranate fruit peels may act in a similar fashion as reductones by donating the electrons and reacting with free radicals to convert them to more stable product and to terminate free radical chain reaction. Protein precipitable phenolics, is a feature that comes from the chemical property (protein binding) of the polyphenolic compounds present in the extract of pomegranate fruit juice 55 . Pomegranate by-products (rind and seeds) have substantial amount of phenolic compounds and significant free radical scavenging activity 56 .…”

Section: Discussionmentioning

confidence: 99%

A Study on Biofilms Inhibition and Preservative Activity of Pomegranate Peel Methanol Extract (PPME)

Assar

Shahate

2017

Journal of Advanced Pharmacy Research

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Objectives: Microorganisms with biofilms are associated with chronic human infections (highly resistant to antimicrobial agents). Pomegranate is used in treatment of several diseases, as its peels contain phenolic compounds and hydrolysable tannins. We aimed to study the effect of PPME on inhibition of biofilms and as a natural preservative in food industrial application. Methods: Pomegranate peel was extracted with methanol. E. coli clinical isolates were identified by standard microbiological procedures. Antibiotic susceptibility testing was performed using disc diffusion method. Antibacterial activity of PPME was tested using agar well diffusion assay. Minimum Inhibitory Concentration (MIC) was evaluated according to The European Committee on Antimicrobial Susceptibility Testing (EUCAST) agar dilution method. Biofilms detection was done by Tube method. Total phenolic content (TPC) in PPME was determined using spectrophotometric method. PPME ability to scavenge (1, 1diphenyl-2-picryl hydrazyl) DPPH free radicals was assessed by the standard method. Total antioxidant capacity of PPME was evaluated by phosphormolybdenum method. Total Phenolic Content (TPC) for cooked patties was freshly analyzed at different concentrations (1-0.25mg/ml). Results: Tested isolates were multidrug resistant. High antibacterial activity of PPME was found. MIC of PPME was found to be 10mg/ml. Tested isolates were biofilms producers, PPME largely affected on biofilm forming ability. TPC for treated group was (2785.19-349.22 µg/kg): for untreated group was 1251-226 µg/kg). DPPH radical scavenging activity was 38.12-5.45%. Thiobarbituric Acid Reactive Substances (TBARS) values were measured for samples from (0 -9 days) of storage period which was 0.522-1.3,0.859-1.816mg malonladehyde/kg meat for treated, untreated group respectively. AOA% was 31.49-66.92 from (0 -9) days of storage. Conclusions: PPME was able to inhibit biofilm formation in tested isolates and can be promising in inhibiting contamination caused by biofilm forming bacteria in food industry.

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“…Lipid oxidation can have negative effects on the quality of meat and meat products causing changes in sensory attributes (colour, texture and flavour) and nutritional quality (Fenaille et al, 2003;Goodridge et al, 2003;Ripoll et al, 2011;Trefan et al, 2011 andVaithiyanathan et al, 2011). One method to reduce lipid oxidation is the application of antioxidants.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Effect of some Plant Extracts as Compared with BHA/BHT on Lipid Oxidation and some Quality Properties of Fresh Beef Burgers Stored at 4°C

Mokhtar

Youssef

2014

SCUJ

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The properties of plants with food preservation potential are well known since the antiquity. In recent years, the use of herbs and spices to improve the sensory characteristics and to extend the shelf-life of foods has been growing. Antioxidant effect of adding rosemary extract (RE), sage extract (SE), oregano extract (OE), ginger extract (GE), clove extract (CE), tea catechins (TC) compared to BHA/BHT, on lipid oxidation and beef burger quality were investigated. The proximate composition, TBARS values, antioxidant activity (AOA%), colour parameters (Hunter L*, a*, b* values, redness index and total colour difference), and sensory attributes of the beef burgers contained RE, SE, OE, GE, CE, TC and BHR/BHT during refrigerated storage at 4±1°C for 15 days were determined and calculated. Significant reduction in TBARS values and colour changes for all treated beef burgers was observed during storage compared to control. TBARS values were significantly low in TC, followed by RE, CE, BHA/BHT, OE, SE and GE beef burgers. Antioxidant activity of the tested beef burgers was in the order TC > RE > CE > BHA/BHT > OE > SE > GE, sensory scores were in agreement with these results. So, TC, RE and CE prevent lipid oxidation in beef burgers, and could be used in place of synthetic antioxidants, which have proved for their negative health implications.

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Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C)

Cited by 138 publications

References 31 publications

Effects of pomegranate seed oil and fermented juice polyphenols fraction in different solvents on copper-induced LDL oxidation

Effects of pomegranate seed oil and fermented juice polyphenols fraction in different solvents on copper-induced LDL oxidation

A Study on Biofilms Inhibition and Preservative Activity of Pomegranate Peel Methanol Extract (PPME)

Antioxidant Effect of some Plant Extracts as Compared with BHA/BHT on Lipid Oxidation and some Quality Properties of Fresh Beef Burgers Stored at 4°C

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