Effect of Quillaja saponaria dietary administration on colour, oxidative stability and volatile profile of muscle longissimus dorsi of Barbarine lamb

Nasri, S.; Luciano, Giuseppe; Vasta, Valeria; Aouadi, Dorra; Priolo, Alessandro; Makkar, H. P. S.; Salem, H. Ben

doi:10.1016/j.meatsci.2012.06.003

Cited by 7 publications

(7 citation statements)

References 34 publications

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“…Previously, the total phenolic content of a less purified Q. saponaria bark extract (20% sapogenins) has been assessed by the highly unspecific Folin−Ciocalteu assay to contain 72.14 mg of total phenolics/g of DM. 17 Since the extracts investigated are frequently used for emulsification in commercial applications, we sought to compare the phenolic contents of Quillaja wood extracts with those of other polyphenol-rich emulsifiers. For instance, Rombouts and Thibault 18,19 reported a polyphenol content of 1−2% (DM) in the alcohol-insoluble residue (AIR) obtained from sugar beet pulp, containing feruloyl groups covalently linked to the pectin molecule.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Phenolic Constituents in Commercial Aqueous Quillaja (Quillaja saponaria Molina) Wood Extracts

Maier

Conrad

Carle

et al. 2015

J. Agric. Food Chem.

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Phenolic compounds in aqueous, saponin-rich soapbark tree (Quillaja saponaria Molina) extracts were qualitatively and quantitatively characterized by HPLC-PDA-MS(n) and NMR spectroscopy. (+)-Piscidic acid represented the major constituent (75-87% (w/w) of total phenolics) in all examined extracts (n = 4), ranging from 22.1 ± 0.1 to 34.0 ± 0.2 mg/g of dry matter (DM). Derivatives of p-coumaric acid were present at concentrations from 2.2 to 9.3 mg/g of DM (8.1-20.4% of total phenolics), whereas other phenolic constituents such as glucosyringic acid and vanillic acid derivatives accounted for less than 7% of total phenolics. Generally, all Quillaja extracts showed a highly similar but unique pattern, potentially being useful to authenticate Quillaja extracts in foods, cosmetics, and pharmaceutical formulations. Furthermore, the desired antioxidant activity as well as undesired browning reactions in the final product might also be explained by these phenolic compounds, which were identified for the first time in Q. saponaria extracts.

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Section: ■ Materials and Methodsmentioning

confidence: 99%

Phenolic Constituents in Commercial Aqueous Quillaja (Quillaja saponaria Molina) Wood Extracts

Maier

Conrad

Carle

et al. 2015

J. Agric. Food Chem.

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“…Aksu et al (2007) reported that the phenolic compounds found in sorghum significantly reduce lipid oxidation and thereby, positively affect meat quality. Nasri et al (2012) determined that the supplementation of lamb rations with Quillaja saponaria had no effect on lipid oxidation in the longissimus dorsi muscle.…”

Section: Discussionmentioning

confidence: 98%

“…Hopkins and Fogarty (1998) reported that the colour parameters of the M. longissimus thoracis varied with breed while no such variance was observed in the M. semimembranosus. Nasri et al (2012) suggested that the supplementation of lamb rations with Quillaja saponaria contributed to the stability of the colour quality of the longissimus dorsi muscle. In the present study has been determined that, the oxidation of the colour parameters of muscles is directly proportional to the water activity of muscles.…”

Section: Discussionmentioning

confidence: 99%

The effect of the supplementation of lamb feed with Yucca schidigera on the lipid oxidation, color, physico-chemical and microbiological properties in meat

İmik

Gümüş

Özlü

et al. 2018

Asian J. Med. Biol. Res

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In this study, the effects of the supplementation of lamb rations with Yucca schidigera powder (YSP) on water activity, pH, lipid peroxidation, oxidation of colour parameters and microbial counts in the Musculus gluteo biceps and Musculus longissimus dorsi were investigated. Three groups were established, namely, the Control group fed on a basal ration and Groups YSPI and YSPII given a basal ration added 100 mg/kg and 200 mg/kg of Yucca schidigera powder, respectively. YSP affected pH and lipid peroxidation in the gluteo biceps and longissimus dorsi muscles, L* (Lightness) in the former and L* and a* (redness) in the latter. YSP reduced Enterobacteriaceae and total mesophilic aerobic bacteria counts in both muscles, while its effects on total psychrotrophic aerobic bacteria, Micrococcus/Staphylococcus, Staphylococcus aureus, yeast and mold counts varied. Prolonged storage negatively affected the quality of both muscles, but YSP provided significant amelioration. Dietary supplementation with YSP improved meat quality and shelf life.Asian J. Med. Biol. Res. March 2018, 4(1): 86-94

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“…Os extratos vegetais mais utilizados comercialmente são extraídos da Yucca schidigera (Eryavuz & Dehority, 2004;Wang et al, 1998) ou da Quillaja saponária (Nasri et al, 2012;Patra & Yu, 2014 injetáveis melhorando a eficácia das vacinas orais e facilitando a absorção intestinal de grandes moléculas. Isto ocorre, provavelmente, pela interação com o colesterol das membranas dos microvilos que causam lesões estruturais e consequente alteração da permeabilidade.…”

Section: Saponinasunclassified

Fatores antinutricionais de importância na nutrição animal: Composição e função dos compostos secundários

Souza

Moura²,

Silva³

et al. 2019

Pubvet

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Resumo. Os fatores anti-nutricionais são substâncias que mesmo em estado vestigial, reduzem ou impedem a utilização de um elemento nutritivo. Estes fatores anti-nutricionais, em sua maioria são metabólitos secundários, que podem ser definidos como compostos que não têm papel reconhecido na manutenção de processos vitais fundamentais da planta que os sintetizam, em contrapartida, têm um papel importante na interação da planta com seu meio ambiente. Fatores anti-nutricionais normalmente não são vistos com "bons olhos". Apesar de a denominação fatores anti-nutricionais remeter apenas às características "ruins" dessas substâncias, vale lembrar que elas não são responsáveis apenas por gerar efeitos adversos. Pelo contrário, praticamente todas elas, senão todas são capazes de conferir, também, possíveis efeitos benéficos ao organismo animal. Alguns compostos fenólicos de maior representatividade na alimentação animal são: taninos, ligninas e gossipol. Entretanto também existem as saponinas, mimosinas, fitato, lecitinas, inibidores de protease e glicosídeos cianogênicos. Todos presentes nas plantas, cada um com sua particularidade que serão explanadas ao longo desta revisão.

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Effect of Quillaja saponaria dietary administration on colour, oxidative stability and volatile profile of muscle longissimus dorsi of Barbarine lamb

Cited by 7 publications

References 34 publications

Phenolic Constituents in Commercial Aqueous Quillaja (Quillaja saponaria Molina) Wood Extracts

Phenolic Constituents in Commercial Aqueous Quillaja (Quillaja saponaria Molina) Wood Extracts

The effect of the supplementation of lamb feed with Yucca schidigera on the lipid oxidation, color, physico-chemical and microbiological properties in meat

Fatores antinutricionais de importância na nutrição animal: Composição e função dos compostos secundários

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