Relationship between antioxidant status and oxidative stability in lamb meat reinforced with dietary rosemary diterpenes

Ortuño, J.; Serrano, Rafael; Jordán, María J.; Bañón, Sancho

doi:10.1016/j.foodchem.2015.06.060

Cited by 32 publications

(24 citation statements)

References 37 publications

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“…These findings imply that the dietary supplementation with antioxidants enhances the total antioxidant status of the animal before the animal death. Indeed, preliminary studies confirmed that the use of a similar DRE was bioavailable after ruminal fermentation, metabolized, and able to further improve the antioxidant status of the Longissimus dorsi lamb muscle . In this study, antioxidant capacity was positively correlated with the concentration of C 19 H 22 O 3 diterpenic metabolite and negatively correlated with the values of meat spoilage treats (MDA and Hue angle) measured in raw loin fillets.…”

Section: Discussionsupporting

confidence: 68%

Enhancing Lipid Oxidative Stability of Cooked‐Chilled Lamb Meat through Dietary Rosemary Diterpenes

Ortuño

Inchingolo

Delgado

et al. 2019

Euro J Lipid Sci & Tech

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A dietary rosemary extract (DRE) containing carnosic acid and carnosol at 1:1 (w/w) for enhancing the lipid oxidative stability in cooked‐chilled lamb meat, is evaluated. Three diets for fattening lambs are tested: i) a cereal‐based concentrate (C‐diet); ii) the C‐diet plus 600 mg vitamin E per kg feed (E‐diet); and iii) the C‐diet plus 600 mg rosemary diterpenes per kg feed (R‐diet). Griddled‐chilled lamb patties are kept at 4 °C and lighting for 2 days, simulating catering conditions. Diterpenes have a lower deposition rate than vitamin E in lamb muscle and are completely degraded during cooking. DRE is thus less effective than dietary vitamin E in enhancing the oxidative stability of the patties. After 2‐day storage, the R‐diet shows lower (p < 0.01) peroxide values and thiobarbituric acid reactive substances than the C‐diet, while, in contrast to the E‐diet, it does not inhibit (p > 0.05) the formation of cholesterol oxidation products. The R‐diet increases (p < 0.05) the proportion of polyunsaturated fatty acids and decreases (p < 0.05) the n‐6/n‐3 ratio. These findings suggest antioxidant protection by dietary bioactive compounds beyond the direct radical scavenging activity that is able to stabilize lipids during the meat shelf‐life. Practical Applications: Cooked‐chilled meat lipids strongly oxidize in ready‐to‐eat dishes kept in retailing conditions, which may negatively affect their levels of polyunsaturated fatty acids (PUFA), cholesterol oxidation products (COP), and other lipid oxidation products. Dietary rosemary diterpenes can be used as a clean alternative to feed additives to enhance the oxidative stability of cooked‐chilled meat. Improved health and antioxidant status of the animal might be able to reduce oxidative spoilage during meat shelf‐life. Diterpenes provide lesser antioxidant protection than dietary vitamin E but may improve the PUFA content, with positive implications for the nutritional quality of lamb fat. The use of dietary antioxidants with different properties may contribute to improving the efficacy of animal feeds to improve meat quality.

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Section: Discussionsupporting

confidence: 68%

Enhancing Lipid Oxidative Stability of Cooked‐Chilled Lamb Meat through Dietary Rosemary Diterpenes

Ortuño

Inchingolo

Delgado

et al. 2019

Euro J Lipid Sci & Tech

Self Cite

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“…The antioxidant action of the diterpenic metabolite deposited in lamb muscle has been demonstrated in both studies on the antioxidant status of muscle (Ortuño et al, 2016) as shelf-life studies on chilled-packed meat fillets (Ortuño et al, 2014). The formation of VOCs was also inhibited in the chilled-MAP (Modified Atmosphere Packaging) raw lamb meat by using dietary antioxidants from other aromatic plants.…”

Section: Inhibiting Rancid Volatiles In Lamb With Dietary Diterpenesmentioning

confidence: 94%

“…Two batches composed of six loins (two loins from the same lamb carcass per diet) were processed weekly until all 30 lamb carcasses had been analysed. First, rosemary metabolites were analysed in the meat by HPLCelectrospray ionization (ESI)-MS/time-of-flight (TOF)MS. 5,6-Dihydroxy-7-isopropyl-1,1-dimethyl-2,3-dihydrophenanthren-9(1H)-one (C 19 H 22 O 3 ) was the only diterpenic metabolite derived from carnosic acid found in fresh lamb at concentrations (mean ± SD) of 0.39 ± 0.10 (R200) and 0.70 ± 0.12 (R400) mg/kg meat (Ortuño et al, 2016). For the retailing case study, the loin fillets (longissimus thoracis Ortuño, Serrano and Bañón et lumborum muscles) were filleted (1.5 cm thick) and packaged in polystyrene trays B5-37 Aerpack (Coopbox Hispania, Lorca, Murcia, Spain) in BB4L bags (Cryovac Packaging, Barcelona, Spain) of low gas permeability (8 to 12 cm 3 /ml 2 per 24 h).…”

Section: Animals and Dietsmentioning

confidence: 99%

“…An LSD means test was used to compare the least squares means, which were considered to be statistically different when P ⩽ 0.05. A preliminary ANOVA was made to verify that the rearing period did not affect (P > 0.05) the concentration of C 19 H 22 O 3 diterpenic metabolite in meat (Ortuño et al, 2016). The relationship between the dependent variables was determined in the total sample (loins from 27 lambs at four storage times) by using Pearson's coefficients and principal component analysis (PCA).…”

Section: Statisticsmentioning

confidence: 99%

“…Preliminary studies have revealed the good properties of the dietary rosemary extracts (DRE) used in sheep feeding to extend the shelf life of lamb meat. DRE containing carnosic acid and carnosol presents a suitable degree of bioavailability to exert its antioxidant action in muscle (Ortuño et al, 2016) and to inhibit lipid oxidation and VOC formation in raw lamb meat packed in a high-O 2 protective atmosphere (Ortuño et al, 2014). In the above study and other studies (Nieto et al, 2011;Vasta et al, 2013), hexanal was seen to be by far the most abundant VOC in the headspace of rancid lamb meat.…”

Section: Introductionmentioning

confidence: 99%

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Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere

Ortuño

Serrano

Bañón

2016

Animal

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The objective of the present study was to determine the inhibitory effect of dietary rosemary diterpenes on the formation of the volatile organic compounds (VOCs) responsible for rancid flavour in raw lamb meat. The lamb diet was supplemented during the fattening stage with two levels (200 and 400 mg/kg feed) of a dietary rosemary extract (DRE) containing carnosic acid and carnosol (1 : 1, w/w). The formation of VOCs (determined by headspace solid-phase microextraction at 40°C and MS) and odour deterioration (assessed by quantitative descriptive analysis) were monitored in meat fillets (longissimus dorsi-lumborum muscle) packed in a 70/30 O 2 /CO 2 protective atmosphere and kept at 2°C for up to 14 days. The raw meat odour deteriorated under pro-oxidizing conditions due to the development of an incipient rancidity caused by the formation of volatiles from lipid oxidation. A total of 46 volatile compounds were determined in lamb headspace: 18 aldehydes, seven alcohols, seven organic acids, six ketones, four furan compounds, two benzene compounds, one ester and one terpenoid. The use of DRE contributed to inhibit VOC formation and rancidity. Heptanal, octanal, nonanal and 2-pentyl-furan were the only VOCs affected ( P < 0.05) by the diet at any storage time. In general, VOC formation rate during storage was lower ( P < 0.05) in the meat from lambs that received a diet supplemented with 400 mg DRE/kg feed than in the meat from lambs receiving no dietary supplementation. VOC inhibition was less effective when the dose of DRE was reduced to 200 mg/DRE kg, although it depended on the VOC analysed. The intensity of rancid odour correlated ( P < 0.05) with the values of 43 of the 46 VOCs. The highest coefficients were obtained for octanol and octanal ( R > 0.75; P < 0.001), although similar values were obtained for the coefficients of a large number of carbonyl, alcohols and furan compounds, among other volatiles, which can be considered molecular markers of rancidity in raw lamb meat. Principal component analysis confirmed that the differences in the VOC profile make it possible to identify whether or not samples have been reinforced with dietary rosemary diterpenes. Thus, VOC profiling can be regarded as a useful tool for assessing the dietary treatments used in sheep to improve the oxidative stability of lamb meat.

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Evaluation of antioxidant activity/capacity measurement methods for food products

Capanoglu

Kamiloglu

Özkan

et al. 2017

Measurement of Antioxidant Activity &Amp; Capacity

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Relationship between antioxidant status and oxidative stability in lamb meat reinforced with dietary rosemary diterpenes

Cited by 32 publications

References 37 publications

Enhancing Lipid Oxidative Stability of Cooked‐Chilled Lamb Meat through Dietary Rosemary Diterpenes

Enhancing Lipid Oxidative Stability of Cooked‐Chilled Lamb Meat through Dietary Rosemary Diterpenes

Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere

Evaluation of antioxidant activity/capacity measurement methods for food products

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