Total Phenol Content and Antioxidant Activity of Different Celta Pig Carcass Locations as Affected by the Finishing Diet (Chestnuts or Commercial Feed)

Abstract

The objective of this research was to evaluate the total phenol content, total flavonoids, and antioxidant activity of chestnuts (Castanea sativa Mill.) and commercial feed employed in the finishing diet of the Celta pig breed and analyze the effect of the feeding (chestnuts vs. commercial feed) in the finishing diet on total phenol content and antioxidant activity of Longissimus thoracis et lumborum, Psoas major, and Biceps femoris muscles and liver of the Celta pig breed. The antioxidant activity of the feed and animal tissue was investigated using three antioxidant methods (2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2-2′-Azino-di-[3-ethylbenzthiazoline sulfonate] (ABTS) radical scavenging activity, and ferric reducing antioxidant power (FRAP) assay). The determination of the total phenol content and total flavonoids showed that chestnut had a significantly lower concentration than commercial feed in these compounds (130.00 vs. 312.89 mg gallic acid equivalents/100 g fresh weight and 8.58 vs. 32.18 mg catechin equivalents/100 g fresh weight, respectively). However, the results displayed that chestnuts had a higher antioxidant activity when compared with the commercial feed through the DPPH and ABTS methods (1152.42 vs. 957.33 µg Trolox equivalents/g fresh weight, and 9379.74 vs. 7613.44 µg Trolox equivalents/g fresh weight, for DPPH and ABTS assay, respectively), while the antioxidant activity measured by the FRAP assay turned out to show higher values for commercial feed (1777.49 and 1946.09 µmol Fe2+/100 fresh weight for chestnut and commercial feed, respectively), although significant differences were only found in the ABTS assay. On the other hand, the present study found that chestnut significantly reduces the total phenol content and declines the antioxidant activity of Longissimus thoracis et lumborum, Psoas major, and Biceps femoris muscles and liver of the Celta pig breed. Finally, it has been found that liver is the location that has the best antioxidant characteristics compared to any muscle, regardless of diet utilized.

Spectrum-Effect Relationship between HPLC Fingerprints and Antioxidant Activity of Yangyin Tongnao Prescription

“…The total antioxidant activity was evaluated by FRAP assay [ 32 ]. The FRAP solution was prepared by mixing 1.50 mL of 300 mmol/L acetate buffer (pH = 3.6) with 0.15 mL of 10 mmol/L TPTZ solution in 40 mmol/L HCl and 0.15 mL of 20 mmol/L FeCl 3 solution, incubated for 30 min at 37°C in the dark.…”

Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications

“…The first extraction differences are found in the starting sample, which can be used fresh [ 27 , 35 , 38 ] or lyophilized to favor the concentration of antioxidant compounds [ 14 , 42 , 47 ]. Moreover, the extracting solvent to be utilized also differs according to the work.…”

“…Moreover, the extracting solvent to be utilized also differs according to the work. For example, Perna et al [ 52 ] and Simonetti et al [ 38 ] used 0.05 M phosphate buffer to extract the antioxidant compounds, while other authors utilized 80% methanol [ 35 ], 100% methanol [ 14 , 42 ], water and chloroform [ 27 ], 0.01 N hydrochloric acid [ 39 ], and 100% ethanol [ 41 , 53 ] in meat or its derivatives. Additionally, the operations followed in the extraction of antioxidant compounds also differ according to the research consulted.…”

“…Nevertheless, in general, the most employed actions involve homogenizing the sample with the solvent selected and subsequent centrifugation and filtration of the supernatant obtained, which will be the liquid extract to be analyzed, using the different antioxidant capacity techniques. In addition to these operations, the use of an ultrasound has been utilized in the management of antioxidant extracts from meat [ 35 , 38 , 52 ], since it favors the release of antioxidants from the cell.…”

“…Nonetheless, due to the current trends of consumers who reject the use of synthetic antioxidants [ 30 , 31 , 32 ], on account of their association with risks to human health, and their possible carcinogenic effects [ 33 , 34 ], the food industry has opted for different strategies to increase the antioxidant substances of meat and meat products in order to improve their oxidative stability [ 16 ]. Thus, in fresh meat, the possible enhancement of oxidative status has been studied through the use of different natural diets in animal husbandry [ 35 , 36 , 37 ], or via the use of different native breeds [ 38 , 39 ], meanwhile, in meat products, there have been attempts to improve this parameter by the addition of different natural antioxidants [ 40 , 41 , 42 , 43 , 44 ].…”