Effect of Plant Phenolics on Protein and Lipid Oxidation in Cooked Pork Meat Patties
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- 作者：Satu Vuorela ; Hanna Salminen ; Maija Mä ; kelä ; Riitta Kivikari ; Maarit Karonen ; and Marina Heinonen
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2005
- 出版时间：November 2, 2005
- 年：2005
- 卷：53
- 期：22
- 页码：8492 - 8497
- 全文大小：113K
- 年卷期：v.53,no.22(November 2, 2005)
- ISSN：1520-5118
文摘
Rapeseed and pine bark are rich sources of phenolic compounds that have in previous studies beenshown to exhibit antioxidant and anti-inflammatory properties. In this study, the antioxidant effect ofrapeseed and pine bark phenolics in inhibiting the oxidation of lipids and proteins in meat was testedas a possible functional food application. The cooked pork meat with added plant material was oxidizedfor 9 days at 5 
C under light. The suitable level of plant material addition was first screened byfollowing lipid oxidation only. For further investigations plant materials were added at a level preventinglipid oxidation by >80%. The oxidation was followed by measuring the formation of hexanal byheadspace gas chromatography and the formation of protein carbonyls by converting them to 2,4-dinitrophenylhydrazones and measured by spectrophotometer. It was shown that rapeseed and pinebark were excellent antioxidants toward protein oxidation (inhibitions between 42 and 64%). Theseresults indicate that rapeseed and pine bark could be potential sources of antioxidants in meatproducts.Keywords: Meat; protein oxidation; lipid oxidation; antioxidants; phenolics
C under light. The suitable level of plant material addition was first screened byfollowing lipid oxidation only. For further investigations plant materials were added at a level preventinglipid oxidation by >80%. The oxidation was followed by measuring the formation of hexanal byheadspace gas chromatography and the formation of protein carbonyls by converting them to 2,4-dinitrophenylhydrazones and measured by spectrophotometer. It was shown that rapeseed and pinebark were excellent antioxidants toward protein oxidation (inhibitions between 42 and 64%). Theseresults indicate that rapeseed and pine bark could be potential sources of antioxidants in meatproducts.Keywords: Meat; protein oxidation; lipid oxidation; antioxidants; phenolics