Grape seed extract as antioxidant in cooked, cold stored turkey meat

Mielnik, Maria; Olsen, Espen; Vogt, Gjermund; Adeline, D.; Skrede, Grete

doi:10.1016/j.lwt.2005.02.003

Cited by 203 publications

(148 citation statements)

References 21 publications

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“…However, the malonaldehyde (MDA) accumulation in patties during refrigerated storage could be due to hydrolytic and oxidative processes in the lipid fraction (Brake and Fennema 1999). The high efficiencies found in OP or LP were closely confirming the key role of these phenolic compounds as scavengers of free radicals and as primary, chain breaking antioxidants (Hanan et al, 2013;Wang et al, 1996;Brunton et al, 2000;Mielnik et al, 2006).…”

Section: Thiobarbituric Acid Reactive Substances (Tbars)mentioning

confidence: 99%

Application of Lemon and Orange Peels in Meat Products: Quality and Safety

Ibrahim¹,

Hassan²,

Hamed³

2018

Int.J.Curr.Microbiol.App.Sci

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Section: Thiobarbituric Acid Reactive Substances (Tbars)mentioning

confidence: 99%

Application of Lemon and Orange Peels in Meat Products: Quality and Safety

Ibrahim¹,

Hassan²,

Hamed³

2018

Int.J.Curr.Microbiol.App.Sci

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“…Shi et al (2003) reported that the antioxidant potential of grape seed is twenty and fifty fold greater than vitamins E and C, respectively arising from increased levels of polyphenols proanthocyanidins and oligomers of flavan-3-ol units, especially catechin and epicatechin present in GSE (Yilmaz and Toledo, 2004). The antioxidant activity of GSE has been reported to improve the oxidative stability in a variety of food systems including cooked beef (Ahn et al, 2002), turkey and pork patties, and cold stored turkey meat (Lau and King, 2003;Mielnik et al, 2006;Carpenter et al, 2007). However, the use of such natural antioxidants in animal nutrition could be limited to the low bioavailability of polyphenols.…”

Section: Introductionmentioning

confidence: 99%

Effect of grape seed extract on growth performance, protein and polyphenol digestibilities, and antioxidant activity in chickens

Brenes¹,

Viveros

Goñi

et al. 2010

Span. j. agric. res.

108

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Grape seed extract (GSE) provides a concentrated source of polyphenols that have antioxidant capacity. An experiment was conducted to investigate the effect of GSE at levels 0.6, 1.8 and 3.6 g kg -1 in broiler chicks (1 to 42 days) on growth performance, relative weights (pancreas, spleen and liver) and lengths (duodenum, jejunum, ileum and ceca) of digestive organs, relative weights of liver fat and abdominal fat, ileal protein digestibility, excreta extractable polyphenol digestibility, and antioxidant activity of diet and excreta. The inclusion of GSE did not affect the performance and the relative liver and pancreas weights. Relative intestinal length was reduced at 21 days of age by the inclusion of GSE. The inclusion of GSE caused an increase of relative spleen weight at 42 days of age. Ileal digestibility of crude protein was increased at 21 days of age in birds fed GSE diets. Excreta extractable polyphenol digestibility was increased at 21 and 42 days of age by the inclusion of GSE in the diets reaching values of 57 to 65% and 60 to 69%, respectively. Antioxidant activity in GSE diets and excreta exhibited higher scavenging free radical capacity at 21 and 42 days than control diet. We concluded that GSE could be a new source of antioxidant in animal nutrition.Additional key words: flavonoids, relative organ sizes. ResumenEfecto del extracto de semilla de uva sobre los índices productivos, la digestibilidad de la proteína y los polifenoles y la actividad antioxidante en pollos broiler El extracto de semilla de uva (ESU) posee una gran capacidad antioxidante debido a su riqueza en polifenoles. Se ha llevado a cabo un experimento para investigar el efecto de la inclusión de ESU a concentraciones de 0,6, 1,8 y 3,6 g kg -1 en raciones de pollos broiler, administradas hasta los 42 días de edad, sobre los índices productivos, el peso relativo del páncreas, bazo e hígado, las longitudes relativas del duodeno, yeyuno, ileon y ciegos, los pesos relativos de la grasa del hígado y de la grasa abdominal, la digestibilidad ileal de la proteína, la digestibilidad de los polifenoles extractables en la excreta y la actividad antioxidante en la dieta y en la excreta. La inclusión de ESU no modificó los índices productivos y el peso relativo del hígado y el páncreas. La longitud relativa intestinal estaba disminuida a los 21 días de edad por la inclusión de ESU. La inclusión de ESU causaba un incremento del peso relativo del bazo a los 42 días de edad. La digestibilidad ileal de la proteína bruta estaba incrementada a los 21 días de edad en aves alimentadas con ESU. La digestibilidad fecal de los polifenoles extractables estaba incrementada a los 21 y 42 días de edad con la incorporación de ESU en las dietas alcanzando valores de 57 a 65% y 60 a 69%, respectivamente. La actividad antioxidante de las dietas y la excreta de las aves alimentadas con ESU mostraron una mayor capacidad quelante sobre los radicales libres a los 21 and 42 días que la dieta control. Basados en estas observaciones podemos concluir que el ESU...

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“…Bu durumun ÜÇE ve NKE'n›n yüksek antimikrobiyel aktivitesiyle iliflkili oldu¤u düflünülmektedir. ÜÇE ve NKE'n›n antimikrobiyel etkisi so¤ukta depolanan birçok et ve et ürününde ortaya konmufltur (25,26,27). Özo¤ul ve Uçar (28) -18°C'de dondurularak depolanan kolyoz burgerlerinin kalitesine do¤al ekstratlar›n (kekik, yeflil çay, adaçay› ve defne ekstrakt›) etkisin araflt›rd›klar› çal›flmada, toplam psikrofil say›s›n›n uzayan depolama süresine ba¤l› olarak azald›¤›n› tespit etmifllerdir.…”

Section: Duyusal Değerlendirmeunclassified

BİTKİSEL EKSTRAKTLARIN DONDURULARAK DEPOLANAN USKUMRU (Scomber scombrus) KIYMASINDAKİ KALİTE DEĞİŞİMLERİNE ETKİSİ

Özen¹,

Soyer²

2017

GIDA

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ÖzetBu çal›flmada, dondurularak depolanan uskumru k›ymas›n›n baz› kalite özelliklerine yeflil çay (YÇE), üzüm çekirde¤i (ÜÇE) ve nar kabu¤u (NKE) ekstraktlar›n›n etkisi incelenmifltir. Bitkisel ekstraktlar›n fenolik madde miktarlar› dikkate al›narak, son üründe toplam fenolik madde miktar› 100 mg/kg olacak flekilde örnekler haz›rlanm›flt›r. Donmufl depolama s›ras›nda bitkisel ekstraktlar›n etkinli¤i, sentetik antioksidan (BHT) içeren ve hiçbir katk› içermeyen kontrol (K) örnekler ile karfl›laflt›r›lm›flt›r. Bitkisel ekstrakt ilavesi ve dondurma ifllemi birlikte toplam aerob psikrofil bakteri (TAPB) say›s›n› azaltm›flt›r (P<0.01). Depolama sonunda TAPB say›s› en düflük NKE ilaveli örneklerde (3.23 log KOB/g) belirlenmifltir (P<0.01). Ekstrakt ilavesi, toplam uçucu bazik nitrojen (TVB-N) ve trimetilamin nitrojeni (TMA-N) oluflumunu s›n›rland›rm›flt›r (P<0.01). TAPB say›s›, TMA-N ve TVB-N miktarlar› dikkate al›nd›¤›nda nar kabu¤u ekstrakt› ilavesi dondurarak depolanan k›yma uskumrular›n kalitesini korumada alt› ay süreyle etkili olmufltur. Elde edilen sonuçlar, NKE ve ÜÇE'n›n dondurularak depolanan uskumru k›ymas›n›n kalitesinin daha uzun süre korunmas› aç›s›ndan uygun do¤al antimikrobiyel katk›lar oldu¤unu göstermifltir. Anahtar kelimeler: Yeflil çay ekstrakt›, nar kabu¤u ekstrakt›, üzüm çekirde¤i ekstrakt›, uskumru, kalite, donmufl depolama. EFFECTS OF PLANT EXTRACTS ON QUALITY ALTERATION IN MACKEREL (SCOMBER SCOMBRUS) MINCE DURING FROZEN STORAGE AbstractThe effect of green tea (GTE), grape seed (GSE) and pomegranate rind (PRE) extract addition on quality of mackerel mince during frozen storage were investigated. Considering the quantity of plant materials phenolic content, total phenolic content of the final product was adjusted to 100 mg/kg for mince samples. Effect of plant extracts was compared with a synthetic antioxidant (BHT) and control (without any antioxidant) mince samples. Freezing process and extract treatment slowed down microbial growth (P<0.01). At the end of frozen storage, PRE samples significantly lowered (3.23 log CFU/g) total viable count than other samples (P<0.01). The increase in total volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) contents was limited by extract addition during frozen storage (P<0.01). According to microbial growth, and TMA-N and TVB-N contents, pomegranate rind extract retained their good quality characteristics of mackerel mince during six months of frozen storage. Among the plant extract sources used in the study, GSE and PRE had better results than GTE for prolonged protection of the quality during storage.

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Grape seed extract as antioxidant in cooked, cold stored turkey meat

Cited by 203 publications

References 21 publications

Application of Lemon and Orange Peels in Meat Products: Quality and Safety

Application of Lemon and Orange Peels in Meat Products: Quality and Safety

Effect of grape seed extract on growth performance, protein and polyphenol digestibilities, and antioxidant activity in chickens

BİTKİSEL EKSTRAKTLARIN DONDURULARAK DEPOLANAN USKUMRU (Scomber scombrus) KIYMASINDAKİ KALİTE DEĞİŞİMLERİNE ETKİSİ

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