Total antioxidant capacities of raw and cooked meats

Serpen, Arda; Gökmen, Vural; Fogliano, Vincenzo

doi:10.1016/j.meatsci.2011.05.027

Cited by 203 publications

(209 citation statements)

References 29 publications

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“…However, our results were obtained by traditional extraction procedures and were lower than those of beef measured by a quencher procedure (Serpen et al 2012). This is possibly due to the contribution of the compounds extracted in the quencher procedure, whereas these compounds could not be dissolved in traditional extraction procedures.…”

Section: Trolox Equivalent Antioxidant Capacitycontrasting

confidence: 78%

“…For example, Mon˜ino et al (2008) reported a higher FRAP value in milk from ewes fed a diet supplemented with rosemary. The greater capacity of muscle antioxidants to reducing Fe 3' to Fe 2' could result in a higher FRAP value (Serpen et al 2012), and the reducing power of muscle extracts could be attributed to the electron-transfer capacity and the hydrogen atom donating function of phenolics (Amarowicz et al 2004;Banerjee et al 2012). It could be speculated that rich antioxidants in the pasture promoted the FRAP of yak muscles.…”

Section: Ferric Reducing Antioxidant Powermentioning

confidence: 99%

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Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain

et al. 2015

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-R. 2015. Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain. Can. J. Anim. Sci. 95: 189Á195. The objective of the present study was to analyze the effect of pasture or grain on color stability and antioxidant capacity of M. longissimus lumborum (LL) from pasture-fed (PF) or grain-fed (GF) yaks. The color stability and metmyoglobin percentage (MetMb%) were determined during 9 d of aerobic refrigerated storage. The antioxidant capacity was estimated by the total phenolics content, Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP). Compared with the GF group, the LL from the PF group showed significantly (PB0.05) higher redness (a* values), with lower decline rate in a* values (PB0.05) over 1 to 7 d of refrigerated storage. The LL from the PF group had a significantly (PB0.05) lower metmyoglobin accumulation rate. At the end of storage, the muscle's MetMb% of the PF and GF group were 46.33 and 56.66%, respectively. The PF group showed significantly higher total phenolics content ('23.94%; PB0.05) in muscles, resulting in greater TEAC and FRAP, which were 24.81 and 3.99% higher than the GF group (PB0.05), respectively. In conclusion, the pasture enhanced antioxidant capacity of yak meat and contributed to improve the meat color stability.Key words: Yak meat, color stability, Antioxidant capacity, phenolics, pasture, grain Chen, C., Han, L., Yu, Q.-L. et Li, R.-R. 2015. La stabilite´de couleur et la capacite´antioxydante de la viande de yak selon une alimentation au paˆturage ou aux grains. Can. J. Anim. Sci. 95: 189Á195. L'objectif de la pre´sente e´tude e´tait d'analyser les effets de l'alimentation au paˆturage ou aux grains sur la stabilite´de couleur et la capacite´antioxydante du muscle M. longissimus lumborum (LL) chez les yaks nourris au paˆturage (PF Á « pasture-fed ») ou aux grains (GF Á « grain-fed »). La stabilite´de couleur et le pourcentage de metmyoglobine (MetMb%) ont e´te´de´termine´s durant 9 jours d'entreposage re´frige´re´en conditions ae´robiques. La capacite´antioxydante a e´te´estime´e par de´termination des contenus totaux en compose´s phe´noliques, capacite´antioxydante e´quivalente Trolox (TEAC Á « Trolox equivalent antioxidant capacity »), et la puissance antioxydante de re´duction ferrique (FRAP Á « ferric reducing antioxidant power »). Par rapport au groupe GF, le LL du groupe PF de´montrait une rougeur (a* values) significativement plus e´leve´e (PB0,05), avec plus faible taux de de´clin de a* values (PB0,05) au cours des jours 1 a`7 d'entreposage re´frige´re´. Le LL du groupe PF avait un taux d'accumulation de metmyoglobine significativement plus bas (PB0,05) a`la fin de la pe´riode d'entreposage, le MetMb% des muscles des groupes PF et GF e´taient de 46,33 % et 56,66 %, respectivement. Le groupe PF avait une plus forte teneur en compose´s phe´noliques ('23,94 %; PB0,05) dans les muscles, ce qui se soldait par de plus grandes valeurs de TEAC et de FRAP, qui e´taient de 24,81 % et 3,99 % plus e´leve...

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Section: Trolox Equivalent Antioxidant Capacitycontrasting

confidence: 78%

Section: Ferric Reducing Antioxidant Powermentioning

confidence: 99%

Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain

et al. 2015

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“…However, the antioxidant capacity of fresh meat depends on the activities of endogenous reducing enzymes at early postmortem time (Ahn et al, 2009;Serpen et al, 2012;Kumar et al, 2015). On addition, this capacity will decrease when muscle cells lost their homeostasis, then free radical formation increase causing meat spoilage and deterioration.…”

Section: Introductionmentioning

confidence: 99%

Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties

Al-Hijazeen

Al-Rawashdeh

2019

Food Sci. Technol

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The effect of different level of rosemary extract (RE) (Rosmarinus officinalis Linn.) cultivated in Jordan, and other preservative on quality and stability of ground chicken meat was investigated. Treatments, were involved 1) Control (No additive), 2) 300 ppm (RE), 3) 350 ppm RE, 4) 300 ppm L-Ascorbic acid (E-300), 5) 200 ppm Sodium nitrite (E-250), 6) 5 ppm butylatedhydroxyanisole (BHA) for breast, and 14 ppm for thigh meat were prepared. TBARS, total carbonyl, and color values, were measured and analyzed at 0, 4, and 7 day. Samples of cooked thigh meat were prepared, and sensory evaluation was reported. Cooking loss %, ultimate pH, and total aldehydes were analyzed. Both RE and E-250 were showed the highest significant effect maintaining low values of TBARS and total carbonyl at 7 day. However, no significant differences were found among all treatments measuring ultimate pH values, and their cooking loss %. The RE and E-250 also showed the highest significant effect delaying aldehydes formation, and positively affect meat sensory attributes. On conclusion, RE (350 ppm) was very effective antioxidant and comparable to the other commercial antioxidants. Thus, RE could be a good substitution to many synthetic antioxidants used in meat industry.Keywords: lipid oxidation; protein oxidation; rosemary extract; ground chicken.Practical Application: Omprove meat storage stability and their quality characteristics using safer replacement to the synthetic antioxidant.

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“…To specify a radical scavenging capacity of the analyzed samples, two or more assays are required to investigate heterogeneous samples, since each assay involves different chemicals and may reflect different aspects of their antioxidant properties [50]. The following assays including 2,2-azinobis(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging methods, as well as ferric reducing antioxidant power (FRAP) have been frequently used to estimate antioxidant capacities.…”

Section: Total Antioxidative Potential Of Meat After Modulation With mentioning

confidence: 99%

Carbonyl and sulfhydryl groups of chicken meat proteins after dietary modulation with selenium

2015

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Abstract:The objective of the study was to investigate the effects of selenium modulation on the alteration of carbonyl and sulfhydryl groups in proteins in chicken breast and leg meat. Selenium, in the form of sodium selenite and selenized yeast, was applied to broiler chicken at 0.26, 0.38 and 0.50 mg Se kg -1 . The alteration of protein carbonyl and sulfhydryl groups, as well as total antioxidative potential of breast and leg meat were analyzed in fresh, chilled and frozen material. Protein reactive groups were effectively protected against oxidatively induced changes (carbonyl groups formation) by dietary selenium supplementation, during frozen storage of both types of chicken muscles, either with white fibre domination (breast) or with red fibre domination (leg). The inorganic form of selenium was effective in decreasing the loss of protein sulfhydryl groups in muscles with red fibre domination during frozen storage. In conclusion, selenium compounds can be used in broiler nutrition as a protein antioxidizing agent, especially in perspective of the long storage of meat under freezing conditions.

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Total antioxidant capacities of raw and cooked meats

Cited by 203 publications

References 29 publications

Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain

Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain

Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties

Carbonyl and sulfhydryl groups of chicken meat proteins after dietary modulation with selenium

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