α‐Tocopherol, β‐Carotene and Ascorbic Acid as Antioxidants in Stored Poultry Muscle

King, Arthur S.; Uijttenboogaart, T.G.; Vries, A.W. de

doi:10.1111/j.1365-2621.1995.tb06281.x

Cited by 69 publications

(41 citation statements)

References 16 publications

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“…The efficiency of various antioxidants inhibiting lipid oxidation throughout freeze storage was in the following order: ascorbic acid > tocopherol > BHA > control (P < 0.01). This data did not confirm the results of King et al (1995) and Serdaroglu and YildizTurp (2004), who found ascorbic acid inactive in preventing lipid oxidation on poultry at the end of the storage at -20°C for 6 weeks. When used in meat products at 0.025-0.05%, ascorbic acid and sodium ascorbate inhibited lipid oxidation and preserved the desirable meat flavour (Rhee et al 1997).…”

Section: Lipid Oxidationcontrasting

confidence: 56%

The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage

Ozgul¹,

Sarıçoban²

2010

Czech J. Food Sci.

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Ozer O., Sariçoban C. (2010): The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage. Czech J. Food Sci., 28: 150-160.In this study, the effects were evaluated of butylated hydroxyanisole (BHA), ascorbic acid (AA) and α-tocopherol (TO) on the stability of raw mechanically deboned chicken patties stored at -20°C for 6 months. pH, thiobarbituric acid reactive substance (TBARS), haem iron (mg/kg), metmyoglobin formation (%) and colour (L*, a*, b*, C* and h values) of patties were measured for 0, 2, 4, and 6 months of storage time. pH values were found to be the highest in the initial storage period. TBARS values were observed to range between 0.33 and 2.40 mg malondialdehyde/kg of sample and the L*, a*, and b* values of the patty samples during the storage period were found to range between 38.14 and 49.52, 9.01 and 20.87, and 7.28 and 14.62, respectively. The haem iron and metmyoglobin contents were found to range between 8.39 and 10.87 mg/kg and 19.26% and 45.91%, respectively. As a result, it is suggested that L-ascorbic acid and α-tocopherol can be added into chicken patty samples in view of the storage quality parameters mentioned above.

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Section: Lipid Oxidationcontrasting

confidence: 56%

The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage

Ozgul¹,

Sarıçoban²

2010

Czech J. Food Sci.

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“…The results were not so convincing as those reported for α-tocopherol, and a lack of protective action of β-carotene has been reported (24). In the present work, broiler chickens were fed one of four diets supplemented with various amounts of α-tocopherol and β-carotene.…”

contrasting

confidence: 43%

Cholesterol oxidation in meat from chickens fed α‐tocopherol‐and β‐carotene‐supplemented diets with different unsaturation grades

Maraschiello

Esteve²,

Regueiro

1998

Lipids

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The production of B-ring and side-chain oxysterols was evaluated in meat from chickens fed diets differing by the kind of oil or fat added. The effect of supplementary levels of natural antioxidants, as alpha-tocopherol and beta-carotene, on the meat cholesterol oxidative stability was also studied. Lard, sunflower and olive oil were used as dietary fat. Raw and cooked meats were analyzed for oxysterols, and cholesterol was also quantified. Oxysterol analyses were carried out by combining the use of solid-phase extraction, thin-layer chromatography, capillary gas chromatography, and capillary gas chromatography-mass spectrometry. Oxysterols were detected within the 0.1-0.5 microg/g range in raw meat. Cooking increased the oxysterol content of the meat, and levels as high as 5 microg/g muscle tissue were observed. B-Ring oxysterols were mainly produced: the alpha- and the beta-epoxycholesterols, the 7alpha- and 7beta-hydroxycholesterols, and the 7-ketocholesterol. The results showed that the meat from the chickens fed the olive oil-based diet containing alpha-tocopherol at 200 mg/kg of diet presented the best cholesterol oxidative stability. A positive effect could not be found for dietary beta-carotene administered at levels of 15 and 50 mg/kg of diet. Furthermore, a significant decrease in the tissue cholesterol content was observed with the olive and the sunflower oil-based diets.

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“…Similarly, Warner and Frankel (16) referred to the effect of natural tocopherols in soybean oil in protecting added β-carotene. In poultry meat that contained 2.4 µg/g β-carotene was a prooxidant, and α-tocopherol counteracted the effects of β-carotene (25).…”

Section: Resultsmentioning

confidence: 99%

Inhibition of oxidation in 10% oil‐in‐water emulsions by β‐carotene with α‐ and γ‐tocopherols

Heinonen

Haila

Lampi

et al. 1997

J Americ Oil Chem Soc

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The effects of low concentrations of β-carotene, α-, and γ-tocopherol were evaluated on autoxidation of 10% oil-in-water emulsions of rapeseed oil triacylglycerols. At concentrations of 0.45, 2, and 20 µg/g, β-carotene was a prooxidant, based on the formation of lipid hydroperoxides, hexanal, or 2-heptenal. In this emulsion,1.5, 3, and 30 µg/g of γ-tocopherol, as well as 1.5 µg/g of α-tocopherol, acted as antioxidants and inhibited both the formation and decomposition of lipid hydroperoxides. Moreover, at a level of 1.5 µg/g, γ-tocopherol was more effective as an antioxidant than α-tocopherol. At levels of 0.5 µg/g, both α-and γ-tocopherol significantly inhibited the formation of hexanal but not the formation of lipid hydroperoxides. Oxidation was effectively retarded by combinations of 2 µg/g β-carotene and 1.5 µg/g γ-or α-tocopherol. The combination of β-carotene and α-tocopherol was significantly better in retarding oxidation than α-tocopherol alone. While γ-tocopherol was an effective antioxidant, a synergistic effect between β-carotene and γ-tocopherol could not be shown. The results indicate that there is a need to protect β-carotene from oxidative destruction by employing antioxidants, such as α-and γ-tocopherol, should β-carotene be used in fat emulsions.

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α‐Tocopherol, β‐Carotene and Ascorbic Acid as Antioxidants in Stored Poultry Muscle

Cited by 69 publications

References 16 publications

The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage

The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage

Cholesterol oxidation in meat from chickens fed α‐tocopherol‐and β‐carotene‐supplemented diets with different unsaturation grades

Inhibition of oxidation in 10% oil‐in‐water emulsions by β‐carotene with α‐ and γ‐tocopherols

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