Fruit-based Natural Antioxidants in Meat and Meat Products: A Review

Due to the potential toxic effects of synthetic antioxidants, natural antioxidant sources especially fruits are being preferred now-a-days for use in different meat products. The majority of the antioxidant capacity of a fruit is especially because of numerous phenolic compounds. Many of the phytochemicals present in fruits may help protect cells against the oxidative damage caused by free radicals, thereby reducing the risk of degenerative diseases such as cardiovascular diseases, various types of cancers, and neurological diseases. Various parts of the fruit including their byproducts like skin and seeds have been used in meat products. Plum has been used as plum puree, prunes (dried plum), and plum extracts. Grape skin, seed, peel extracts, and grape pomace; berries as cakes and powder extracts; pomegranate rind powder and its juice; and most of the citrus fruits have proved beneficial sources of antioxidants. All these natural sources have effectively reduced the thiobarbituric acid-reactive substances (TBARS) values and free radical frequency. Thus, lipid oxidation is prevented and shelf life is greatly enhanced by incorporating various kinds of fruits and their byproducts in meat and meat products. There is a great scope for the use of fruits as natural sources of antioxidants in meat industry. The review is intended to provide an overview of the fruit-based natural antioxidants in meat and meat products.     

Almond Polyphenols: Methods of Analysis,Contribution to Food Quality,and Health Promotion

Almond is a nutrient‐dense tree nut recognized for its favorable lipid profile, vitamin E content, and polyphenols. The objectives of this review were to determine the polyphenols reported in almond, summarize the methods of analysis, and determine the polyphenol contribution to almond quality and health‐promoting activity. Approximately 130 different polyphenols have been identified in almond, although not all of these have been quantitated. The mean and 25% to 75% percentile contents reported in literature were 162 mg (67.1 to 257) proanthocyanidins (dimers or larger), 82.1 mg (72.9 to 91.5) hydrolysable tannins, 61.2 mg (13.0 to 93.8) flavonoids (non‐isoflavone), 5.5 mg (5.2 to 12) phenolic acids and aldehydes, and 0.7 mg (0.5 to 0.9) isoflavones, stilbenes, and lignans per 100 g almond. Following solvent extraction of almond, hydrolysis of the residue liberates additional proanthocyanidins, phenolic acids and aldehydes, and total phenols. Blanching and skin removal consistently reduces almond polyphenol content, but blanch water and almond skins retain enough polyphenols to be used as antimicrobial and antioxidant ingredients. Roasting and pasteurization have inconsistent effects on almond polyphenols. Almond polyphenols contribute to shelf life by inhibiting lipid oxidation and providing pigmentation, flavor, astringency, and antimicrobial activity. The health‐promoting activity of whole almonds has been widely investigated, but few have considered the contribution of polyphenols. Preclinical studies of polyphenol‐rich almond skin or almond extracts suggest putative effects on antioxidant function, detoxification, antiviral activity, anti‐inflammatory function, and topical use for inhibiting ultraviolet A damage. Therefore, almond has a diverse polyphenol profile contributing to both its food quality and health‐promoting actions.     

茶多酚在肉制品保鲜中的应用研究进展

肉制品营养丰富、味道鲜美,一直是人们餐桌上的佳肴,但受微生物、物理和酶的作用极易腐败变质,限制了其货架期和流通半径。茶多酚是一类从茶叶中提取、具有多个酚羟基的化合物,因具有较强的抗氧化性被广泛应用于肉制品贮藏和保鲜中,并取得较好的效果。本文介绍了茶多酚的结构及性质,综述了茶多酚抗氧化及抗菌机理,分析了茶多酚在多种肉制品保鲜中的应用现状,对茶多酚的应用前景进行展望。     

Antioxidant compounds and antioxidant capacity of Peruvian camu camu (Myrciaria dubia (H.B.K.) McVaugh) fruit at different maturity stages

The antioxidant capacities of ascorbic acid and phenolic compounds present in camu camu fruit were screened during ripening. Ascorbic acid decreased, and anthocyanin, flavonol and flavanol contents, and DPPH antioxidant capacity increased during ripening. Antioxidant compounds from camu camu were fractionated in two fractions: an ascorbic acid-rich fraction (F-I) and a phenolics-rich fraction (F-II). F-I was the major contributor to the DPPH antioxidant capacity (67.5–79.3%) and F-II played a minor role (20.7–32.5%). A total of 30 different phenolic compounds were detected by HPLC-PAD. The presence of catechin, delphinidin 3-glucoside, cyanidin 3-glucoside, ellagic acid and rutin was elucidated. Other phenolic compounds, such as flavan-3-ol, flavonol, flavanone and ellagic acid derivatives, were also present. For the three ripening stages the flavan-3-ols and ellagic acid group were the most representative phenolic compounds in this fruit. Acid hydrolysis of F-II revealed the presence mainly of gallic and ellagic acids, suggesting that camu camu fruit possesses important quantities of hydrolysed tannins (gallo- and/or ellagitannins). These results confirm that camu camu fruit is a promising source of antioxidant phenolics.     

Organic acids,antioxidant capacity,phenolic content and lipid characterisation of Georgia-grown underutilized fruit crops

Four underutilized Georgia-grown fruit crops, namely loquat (Eriobotrya japonica), mayhaw (Crataegus sp.), fig (Ficus carica), and pawpaw (Asimina triloba), and their leaves were analysed for total polyphenols by Folin–Ciocalteau method, and antioxidant capacity by ferric-reducing antioxidant power (FRAP) and Trolox-equivalent antioxidant capacity (TEAC) assays. Organic acids and phenolic compounds were identified by RP-HPLC. For lipid profile, fruits were separated into two fractions – seed and fruit (i.e., without seed); lipid was extracted using the Folch method and analysed for fatty acids, phytosterols, tocopherols, and phospholipids. The major organic acid identified in all samples was malic acid (177–1918 mg/100 g FW). The predominant phenolic acids in all the fruits were gallic (1.5–6.4 mg/100 g FW) and ellagic (0.2–33.8 mg/100 g FW), and the most abundant flavonoid was catechin (12.2–37.8 mg/100 g FW). Total lipid content varied from 0.1% in mayhaw fruit to 21.5% in pawpaw seed. Linoleic acid was the predominant fatty acid in all of the samples (28.2–55.7%).     

Effect of a sodium caseinate edible coating on berry cactus fruit (Myrtillocactus geometrizans) phytochemicals

Berry cactus fruit (Myrtillocactus geometrizans) is an endemic cactus fruit from Mexico and is a rich source of phytochemicals, primarily betacyanins, betalains and polyphenols. However, only a few studies have been performed to evaluate the changes in the levels of these compounds in berry cactus fruits during post harvest storage. Berry cactus fruits were treated with a sodium caseinate (Na-Cas) based edible coating plasticized with sorbitol (S) and glycerol (G), and their phytochemical contents were evaluated. Control (C), Na-Cas(S) and Na-Cas(G) fruits were packed in clam shell boxes and stored at 5 ± 1 °C for 15 days. Betacyanins, betaxanthins, total polyphenols, their in vitro antioxidant activity, as well as ??-amylase and ??-glucosidase inhibitory activities were estimated during storage at 0, 7 and 15 days. Polyphenol levels declined from an initial 3500 mg/100 g of dry fruit by over 50% after 7 days of storage. By contrast, total betalain levels remained steady during the 15 days of storage. Antioxidant capacity, as measured by DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical scavenging, was maintained in berry cactus fruit extracts during storage. Edible coatings did not have any effects on the antioxidant capacity. Berry cactus polyphenols were also strong inhibitors of ??-amylase and ??-glucosidase activities. Portulacaxanthin II and III, indicaxanthin, vulgaxanthin I and III, 3-methoxytyramine-betaxanthin, arginine-betaxanthin, betanidin, dopa-betaxanthin, betanin, phyllocactin, and three other unknown compounds were identified as betalains. As well, a catechin derivative, epicatechin, epigallocatechin, kaempferol, myricitrin, quercetin 3-O-??-glucoside, isorhamnetin 3-glucoside and a kampferol diglycoside were identified as polyphenols.     

Migration of Salmonella Enteritidis phage type 30 through almond hulls and shells

The ability of Salmonella to migrate from an external aqueous environment through the almond hull and shell, and to colonize the kernel, was evaluated in two ways. First, the outer surface of shell halves from five varieties of almonds that differed in shell hardness were placed in contact with a suspension of Salmonella enterica serovar Enteritidis phage type 30 for 24 h at 24 degrees C. Salmonella Enteritidis was isolated from the inside of these almond shells in 46 and 100% of the samples, by direct swabbing of the inner surface of the shell and by enrichment from the swab, respectively. These findings suggested that hardness of the shell is not a significant factor in the migration of the pathogen through that tissue. In addition, both motile and nonmotile strains of S. enterica serovar Typhimurium migrated through the almond shells to the same extent under the conditions of this assay, indicating that bacterial migration through the wet shell may be a passive process. Second, whole almonds (intact hull, shell, and kernel) were soaked for 24 to 72 h at 24 degrees C in a suspension of Salmonella Enteritidis phage type 30 labeled with the green fluorescent protein. Green fluorescent protein-labeled Salmonella cells were observed on the outer and inner surfaces of both the almond hull and shell, and on the kernel, by confocal laser scanning microscopy. Our data provide direct evidence that wet conditions allow for Salmonella migration through the hull and shell and onto the almond kernel, thus providing a means by which almond kernels may become contaminated in the field.     

不同品种芒果核中多酚类化合物的鉴定及抗氧化活性分析

研究不同品种芒果核内所含的多酚类物质及其抗氧活性.对4种市售芒果(象牙芒、玉芒、紫花芒和三年芒)核中多酚类物质进行提取、测定以及统计学分析.结果表明:芒果核中含有较为丰富的多酚类物质且具有良好的抗氧化活性,其中紫玉芒核中多酚含量最高,其抗氧化活性最强,其次是象牙芒核和三年芒核,玉芒核最差;4个品种的芒果核提取物存在较大...     

Representative literature on the phytonutrients category: Phenolic acids

Research concerning the benefits derived from dietary polyphenols, a significant class within the family of phytonutrients, has increased considerably in the last decade. Prior to the late 1990s, the nutritional spotlight focused on the antioxidant capabilities of carotenoids, vitamins, and minerals. More recently, however, research has emerged in strong support of the antioxidant capacity of polyphenols and their role in the prevention and/or treatment of certain cancers, diabetes, cardiovascular diseases, and inflammation. Polyphenols are categorized according to the nature of their carbon skeleton, ranging from basic phenolic molecules to highly complex compounds, such as flavonoids, the most common and widely studied of all phenolic compounds. The most prevalent phenolic acids include ellagic acid, gallic acid, tannic acid, and capsaicin.     

Antioxidant and antilisterial activity of olive oil,cocoa and rosemary extract polyphenols

Antibacterial and antioxidant activity of polyphenols from olive oil, cocoa, and rosemary extract was tested. Antimicrobial activity against Listeria strains was assessed using broth dilution and time-kill curve methods. The 2,2-diphenyl-2-picrylhydracyl hydrate (DPPH) radical scavenging method, Folin–Ciocalteu method, and high performance liquid chromatography (HPLC) were used for phenolics identification and determination of antioxidants level. Antibacterial and antioxidant activity of main pure phenolic compounds, such as hydroxytyrosol in olive oil, epicatechin in cocoa and carnosic acid in rosemary was each compared with their extracts.     

Phenolic profiles of in vivo and in vitro grown Coriandrum sativum L.

Coriandrum sativum L. is a source of a variety of polyphenols and other phytochemicals, related to its high antioxidant activity and to its use for indigestion, rheumatism, and prevention of lipid peroxidation damage. Plant cell cultures are a means to study or to produce some active metabolites, such as polyphenols. This technique was applied to the investigation of coriander, and a detailed analysis of individual polyphenols in vivo and in vitro grown samples was performed. The in vivo vegetative parts showed quercetin derivatives as the main flavonoids and quercetin-3-O-rutinoside (3296 mg/kg dw) was the main polyphenol found in this part of coriander. The fruits revealed only phenolic acids and derivatives, caffeoyl N-tryptophan hexoside (45.33 mg/kg dw) being the most abundant phenolic derivative. In vitro samples also gave a high diversity of polyphenols, being C-glycosylated apigenin (2983 mg/kg dw) the main compound. Anthocyanins were only found in clone A, which was certainly related to its purple pigmentation, and peonidin-3-O-feruloylglucoside-5-O-glucoside was the major anthocyanin found (1.70 μg/kg dw). In vitro culture can be used to explore new industrial, pharmaceutical, and medicinal potentialities, such as the production of secondary metabolites like flavonoids.     

Phytochemical and antioxidant characterization of mamey (Pouteria sapota Jacq. H.E. Moore & Stearn) fruit

Phytochemical compounds in fruits and vegetables have gained great importance in the last few years because of the increasing evidence suggesting their antioxidant and prevention of chronic diseases. Carotenoids, phenolics, flavonoids, and vitamins E and C, are among these phytochemicals. Several fruits have been characterized so far for their antioxidant and health properties but there is still limited information on fruits from the tropic. Therefore, the objective of this study was the characterization of mamey fruit (Pouteria sapota Jacq. H. E. Moore & Stearn) with regard to their antioxidant capacity and phytochemical profile. Phenolics, carotenoids and ??-tocopherol were quantified and identified by HPLC-DAD-Mass Spectrometry (LC-MS), and DPPH and FRAP assays were used to evaluate antioxidant capacity. Hydrophilic extracts of mamey fruit showed higher antioxidant capacity than the lipophilic portion. Total soluble phenols content was 28.5 mg GAE/100 g fw, being p-hydroxybenzoic acid as the main phenolic that was identified. Total carotenoid content was 1127.9 ??g ??-carotene/100 g fw with ??-carotene being the main contributor, in addition to lutein, and violoxanthin. Concentration of ??-tocopherol was 360.0 ??g/100 g fw. Results of this study suggest that mamey fruit is a good source of carotenoids and its inclusion in the diet is recommended.     

Polyphenols and antioxidant properties of almond skins: influence of industrial processing

ABSTRACT:  Almond ( Prunus dulcis [Mill.] D.A. Webb) skins have been proposed as a source of bioactive polyphenols. In this article, the phenolic composition and antioxidant activity of almond skins obtained from different processes (blanching [freeze-drying], blanching + drying, and roasting) were studied. A total of 31 phenolic compounds corresponding to flavan-3-ols (33% to 56% of the total of phenolic compounds identified), flavonol glycosides (9% to 36%), hydroxybenzoic acids and aldehydes (6% to 26%), flavonol aglycones (1.7% to 18%), flavanone glycosides (3% to 7.7%), flavanone aglycones (0.69% to 5.4%), hydroxycinnamic acids (0.65% to 2.6%), and dihydroflavonol aglycones (0% to 2.8%) were determined in the skins from 3 different varieties of almonds. The total contents of phenolic compounds identified were significantly ( P < 0.05) higher (around 2-fold) in the roasted samples than in the blanched almonds (freeze-dried). Industrial drying (oven drying) of the blanched almond skins produced an increase (< 2-fold) in the contents of phenolic compounds, although the results were only statistically significant ( P < 0.05) for some samples. The antioxidant activity (ORAC values) was higher for the roasted samples (0.803 to 1.08 mmol Trolox/g), followed by the samples subjected to blanching + drying (0.398 to 0.575 mmol Trolox/g) and then the blanched (freeze-dried) samples (0.331 to 0.451 mmol Trolox/g). Roasting is the most suitable type of industrial processing of almonds to obtain almond skin extracts with the greatest antioxidant capacity.     

Polyphenols in fig: a review on their characterisation,biochemistry during ripening,antioxidant activity and health benefits

Fig fruit (consumed either fresh or dried) is a rich source of polyphenols distributed throughout its peel and pulp. However, the peel part is superior in diversity of these compounds in comparison to the pulp. Fig polyphenols have been extracted both by conventional solid–liquid extraction and novel assisted methods (mainly ultrasound-assisted and microwave-assisted procedures). These can be characterised primarily into flavonoids (anthocyanins, flavan-3-ols and various flavonol glycosides) and phenolic acids. Figs contain good levels of anthocyanins (such as cyanidin-3-O-glucoside, cyanidin-3,5-diglucoside and cyanidin-3-O-rutinoside) which impart different colouring hues to these fruits during the ripening process. Moreover, fig polyphenols have associated antioxidant activities and impart many health benefits such as antihyperglycaemic, hepatoprotective and antispasmodic activities. This review provides a thorough information on the fig polyphenols, stressing on their extraction, characterisation as well as quantification, the biochemical changes during the ripening process, associated antioxidant activity and health benefits.     

绿茶中多酚物质的抗氧化活性及其在肉制品中的应用研究进展

绿茶自古以来就是人类的重要饮料,在亚洲很多国家广泛饮用并被认为对人体健康具有益处。绿茶酚类化合物作为天然抗氧化剂在食品工业中尤其在肉制品中应用十分广泛且意义重大,加入绿茶提取物产品的抗氧化能力得到有效增强,并且减少了加工和储存保藏期间因氧化反应造成的不良变化,从而延长了保质期。本文首先综述了绿茶中酚类化合物的组成,其次简述了酚类化合物发挥抗氧化活性的抗氧化机制以及其产生的生物活性对人体健康的潜在益处,最后阐述了酚类化合物在肉制品中起到抗氧化、抑菌、护色等作用,并对今后的发展趋势进行了展望。     

The distribution of phenolic acids in pumpkin’s hull-less seed,skin, oil cake meal,dehulled kernel and hull

The phenolic acids in whole hull-less seed, its skin and oil cake meal, dehulled kernel and hull of pumpkin (Cucurbita pepo) were separated into free, esterified and insoluble-bound forms, which were then identified and quantified by high-performance liquid chromatography with a photodiode array detector. In all samples, protocatechuic, p-hydroxybenzoic, vanillic, trans-p-coumaric, ferulic, trans-sinapic acids and p-hydroxybenzaldehyde were quantified. Caffeic acid was present in all samples except in hulls, while syringic acid was not detectable only in skin and oil cake meal. p-Hydroxybenzoic acid was the dominant phenolic compound in all investigated samples, with 34.7%, 52.0%, 51.4%, 67.4% and 51.8% found in hull-less seed, oil cake meal, skin, dehulled kernels and hulls, respectively, based on total phenolic acid content. Most phenolic acids were present in bound (esterified and insoluble) form, from 50.6% in skin to 84.1% in hull-less seed.     

冬红海棠果实不同部位多酚含量及抗氧化能力的比较

目前,人们对开发天然抗氧化剂的兴趣日益浓厚,多酚是植物资源中含量较高的活性物质,由于其结构特征而具有抗氧化活性.采用超高效液相色谱-质谱联用技术对冬红海棠果实不同部位中18种多酚类物质进行分离和定量分析,并检测其抗氧化能力.结果 表明,3个果实部位(果皮、果肉和种子)中,果皮总酚含量最高((4.03±0.20)mg G...     

Determination of caffeic and chlorogenic acids and their derivatives in different sunflower seeds

Five different genotypes (Tesoro, Marko, Clip, Vyp‐70 and Nanta) of sunflower seeds were studied and the phenolic compositions of their kernel and hull were characterised by HPLC and MS techniques. The main phenolic compounds present in both the kernel and hull are chlorogenic acid, caffeic acid and two caffeoylquinic derivatives. Both derivatives were characterised by partial alkaline hydrolysis and LC/MS. The four phenolic compounds present in the kernel ranged from 94.6% (genotype Clip) to 99.3% (genotype Marko) of the total phenolic compounds of the whole seed. Therefore the dehulling of the seed scarcely improves its nutritional value. © 2000 Society of Chemical Industry     

Phenolics, betacyanins and antioxidant activity in Opuntia joconostle fruits

Sour prickly pears (xoconostles) are fruits from Opuntia joconostle cactus, which are cultivated in the central Mexico area. Phenolic and pigment content in various parts of O. joconostle fruits were analyzed. The antioxidant activity of a methanolic extraction and different semi-purified fractions were also evaluated by the DPPH⁺ method. Xoconostle fruits were obtained from a commercial orchard in Mexico State. Fruits were analyzed as whole fruit and each fruit part including pericarp, mesocarp and endocarp. Samples were homogenized and kept at 4 °C until sample preparation. Total phenolic content and total flavonoid content varied among the different parts of the fruit. The highest amount of phenolic compounds and total flavonoids content were found in pericarp 2.07 mg gallic acid equivalents (GAE)/g fresh weight (FW) and 0.46 mg(+)-catechin equivalents (CE)/g FW respectively. Seven phenolics were identified as protocatechuic, 4-hydroxybenzoic, caffeic, vanillic and syringic acids, rutin, and quercetin. The color of the fruit parts was mainly due to the presence of betacyanins. The betacyanin concentration was higher in the endocarp (23.03 mg betanin equivalents/100 g fresh weight) than in the pericarp and mesocarp. Betacyanins were identified by HPLC-PDA-MS as betanin, isobetanin, betanidin, isobetanidin, and phyllocactin. Methanolic extracts and semi-purified fractions A (phenolics and flavonols) and B (betacyanins) of xoconostle showed high antioxidant activity mainly in the pericarp. These results suggest that xoconostle is a rich source of antioxidant compounds such as phenolic compounds and betacyanins.     

Methylxanthines,phenolic composition,and antioxidant activity of bark from residues from mate tree harvesting (Ilex paraguariensis A. St. Hil.)

Leaves and products made from them are the major focus of research on bioactive compounds of mate (Ilex paraguariensis). However, studies on other parts of the plant, are scarce. The aim of this study was to determine the methylxanthines, phenolic compounds, and antioxidant activity of mate bark (residual biomass) and compare with those of mate leaves. The high antioxidant activity of mate bark and its high concentration of total polyphenols were apparent in both the aqueous and the methanolic extracts, the values of which were greater than those detected in the leaves. Of the phenolic acids identified, the levels of chlorogenic acid and 4,5-dicaffeoylquinic acid in the samples were significantly higher in the methanolic bark extract. With regard to methylxanthines, considerable concentrations were detected in the samples. The results obtained contribute to the viability of exploiting this residue, broadening the use of the mate plant.