Effect of Grape Seed Extract on Physicochemical Properties of Ground, Salted, Chicken Thigh Meat during Refrigerated Storage at Different Relative Humidity Levels

Brannan, Robert G.

doi:10.1111/j.1750-3841.2007.00588.x

Cited by 99 publications

(69 citation statements)

References 27 publications

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“…The lowest TBARS values were in the sample containing 10 % GSP, indicating that GSP effectively retards lipid oxidation during frozen storage and can be used as an alternative to commercial antioxidants. Similarly, Brannan (2008) reported an increase in the TBARS values of chicken meat during refrigerated storage. The ability of grape seed to inhibit lipid oxidation is likely related to its rich polyphenol content, especially proanthocyanidin.…”

Section: Changes In Povs During Frozen Storage Of Precooked Chicken Nmentioning

confidence: 83%

Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage

Çağdaş

Kumcuoğlu

2014

J Food Sci Technol

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The inhibitory effect of grape seed powder (GSP) on lipid oxidation in chicken nuggets during frozen storage for 5 months was investigated. Chicken nuggets were prepared by dipping into batter containing GSP and pre-fried at 180°C and then stored at −18°C. Prefried chicken nugget crusts showed antioxidant properties. Primary oxidation products, determined by the peroxide value (POV) and conjugated diene (CD) concentration, gradually increased until month 2 and then declined, which is an indication of secondary lipid oxidation. Thiobarbituric acid reactive substance (TBARS) values slowly increased during the first 2 months of storage and then slightly decreased. However, at the end of the storage period, the levels were increased to 0.4 mg MDA/kg meat and were lowest in 10 % GSP (0.104 mg MDA/kg meat). The para-anisidine values (pAV) increased in all samples during storage. Generally, samples treated with GSP had lower POV, pAV, TBARS, and CD values compared to the control. These findings indicated that GSP significantly (p<0.05) retarded lipid oxidation in precooked chicken nuggets.

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Section: Changes In Povs During Frozen Storage Of Precooked Chicken Nmentioning

confidence: 83%

Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage

Çağdaş

Kumcuoğlu

2014

J Food Sci Technol

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“…Brannan (2008) found that grape seed extract helps to mitigate the prooxidative effects of NaCl in stored ground chicken without affecting moisture content or pH. The author suggests that grapeseed extract may alter the effect of NaCl on protein solubility in salted chicken patties.…”

Section: Effects Of the Food Matrix And Ingredientsmentioning

confidence: 99%

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

Brewer¹

2011

Comprehensive Reviews in Food Science and Food Safety

1,503

971

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While use of synthetic antioxidants (such as butylated hydroxytoluene and butylated hydroxyanisole) to maintain the quality of ready-to-eat food products has become commonplace, consumer concern regarding their safety has motivated the food industry to seek natural alternatives. Phenolic antioxidants can inhibit free radical formation and/or interrupt propagation of autoxidation. Fat-soluble vitamin E (α-tocopherol) and water-soluble vitamin C (L-ascorbic acid) are both effective in the appropriate matrix. Plant extracts, generally used for their flavoring characteristics, often have strong H-donating activity thus making them extremely effective antioxidants. This antioxidant activity is most often due to phenolic acids (gallic, protocatechuic, caffeic, and rosmarinic acids), phenolic diterpenes (carnosol, carnosic acid, rosmanol, and rosmadial), flavonoids (quercetin, catechin, naringenin, and kaempferol), and volatile oils (eugenol, carvacrol, thymol, and menthol). Some plant pigments (anthocyanin and anthocyanidin) can chelate metals and donate H to oxygen radicals thus slowing oxidation via 2 mechanisms. Tea and extracts of grape seeds and skins contain catechins, epicatechins, phenolic acids, proanthocyanidins, and resveratrol, all of which contribute to their antioxidative activity. The objective of this article is to provide an overview of natural antioxidants, their mechanisms of action, and potential applications.

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“…Hence there is a growing interest in natural antioxidants in meat products. Many research reports demonstrated antioxidant effects of grape seed extracts in poultry meat (Brannan 2008), tea catechins in chicken patties (Mitsumoto et al 2005), rosemary and sage in chicken nuggets (O'Sullivan et al 2004) and extracts of pomegranate and kinnow peels in chicken meat products (Devatkal et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Comparative antioxidant effect of BHT and water extracts of banana and sapodilla peels in raw poultry meat

2011

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Antioxidant properties of banana (Musa paradisiaca) and Sapodilla/Chikoo (Manilkara zapota) peel extracts in chicken patties were evaluated. Four treatments viz., I. Control (meat+2% salt), II.BHT (meat+2% salt+ 0.1% BHT), III. BPE (meat+2% salt+2% banana peel extract) and IV. SPE (meat+2% salt+2% sapodilla/chikoo peel extract) were compared for changes in colour and lipid oxidation during 8 days refrigerated storage (4±°C). The average phenolic content was 550.2 and 550.8 mg gallic acid equivalent per 10 g peel in BPE and SPE respectively. Free radical scavenging activity was 66.9 and 67.8% in BPE and SPE respectively. Banana peel extract had significantly (P<0.05) higher reducing activity (1.6) as compared to sapodilla peel extract (0.91). During refrigerated storage period, all color parameters decreased significantly in all treatments. Observation on lipid oxidation showed a significantly (P<0.05) higher TBARS values in control than other three treatments. The increase in TBARS from initial day of storage to last day of storage was highest in control (514.3%) as compared to BHT (387.7%), BPE (370.6%) and SPE (383.7%). Both synthetic antioxidants and natural extracts significantly decreased the TBARS. The average decrease in TBARS values during 8 days of storage was 56.8%, 38.3% and 37.2% values in BHT, BPE and SPE treatments respectively. Therefore, it was concluded that water extracts obtained from banana and sapodilla peels could be explored as natural antioxidants in poultry meat and meat products.

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Effect of Grape Seed Extract on Physicochemical Properties of Ground, Salted, Chicken Thigh Meat during Refrigerated Storage at Different Relative Humidity Levels

Cited by 99 publications

References 27 publications

Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage

Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

Comparative antioxidant effect of BHT and water extracts of banana and sapodilla peels in raw poultry meat

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