Antioxidant properties of selected Oriental non-culinary/nutraceutical herb extracts as evaluated in raw and cooked meat

Ethanol extracts of white peony (WP), red peony (RP), sappanwood (SW), Moutan peony (MP), rehmania (RE) or angelica (AN) were individually added to ground goat meat at 0.5-2.0% (g dry extract/100 g final meat sample), and raw and cooked samples were aerobically refrigerated for 0, 3 or 6 days. These extracts and rosemary extract (RO) were also individually added to salted or unsalted ground beef at 0.01-0.25% and refrigerated as raw or cooked patties. WP, RP, RE, SW and MP markedly reduced (P<0.05) lipid oxidation in cooked-stored goat meat. With 0.25% of WP, RP, SW, MP or RO in beef, lipid oxidation during storage was minimal in raw and cooked patties (plain or salted); raw patty redness values at day 6 were higher (P<0.05) for SW, WP, RP or MP than RO treatment or the control. At 0.01%, SW was more antioxidative (P<0.05) than the other extracts.     

Inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito fillets during frozen storage

The aim of this study was to investigate inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito (Sarda sarda) fillets during frozen storage. Dried and powdered green tea and grape seed were extracted using ethanol. Extract solutions of 1 g 100 g^?1 were prepared using concentrated extracts and distilled water. Bonito fillets were divided into two groups. The first group was dipped into extract solutions and then frozen. The second group of fillets was glazed by extract solutions. Oxidation increased progressively through the storage period. 2‐Thiobarbituric acid and para‐anisidine values of samples treated with green tea and grape seed extracts remained at low levels. Both plant extracts displayed successful effects in delaying lipid oxidation compared to the control groups. The best results were obtained by extract treatment of fillets before freezing.     

Grape seed extract as antioxidant in cooked, cold stored turkey meat

Efficiency of four concentrations of grape seed extract (0.0, 0.4, 0.8, and 1.6 g/kg) in retarding oxidative rancidity was tested with cooked turkey breast meat. Development in lipid oxidation during 13 days of refrigerated storage was evaluated by means of thiobarbituric acid-reactive substances (TBARS) and volatile compound formation. Hexanal, pentanal, octanal, 2-octenal, 1-octen-3-ol, 2-octen-1-ol, and 1-penten-3-ol showed high correlations (r>0.95) with TBARS values and could, therefore, serve as markers for the oxidation process in the cooked turkey breast meat. Supplementation of grape seed extract prior to cooking significantly improved oxidative stability of minced turkey meat during heat treatment and storage. The ability of grape seed extract to prevent lipid oxidation was concentration-dependent. Vacuum-packaging considerably improved oxidative stability of meat regardless of the low concentration of grape seed extract used. It appears that grape seed extract could be very effective in inhibiting lipid oxidation of cooked turkey meat during chill-storage.     

Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

The effect of Isabel (IGE) and Niagara (NGE) grape seed and peel extracts on lipid oxidation, instrumental colour, pH and sensory properties of raw and cooked processed chicken meat stored at -18°C for nine months was evaluated. The pH of raw and cooked samples was not affected by the addition of grape extracts. IGE and NGE were effective in inhibiting the lipid oxidation of raw and cooked chicken meat, with results comparable to synthetic antioxidants. The extracts caused alterations in colour, as evidenced by the instrumental (darkening and lower intensity of red and yellow colour) and sensory results of cooked samples. In the sensory evaluation of odour and flavour, IGE produced satisfactory results, which did not differ from synthetic antioxidants. These findings suggest that the IGE and NGE are effective in retarding lipid oxidation of raw and cooked chicken meat during frozen storage.     

Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers

Efficiency of four concentrations (0.5, 1, 1.5 and 2%) of grape antioxidant dietary fiber (GADF) on susceptibility of raw and cooked chicken breast hamburger to lipid oxidation was investigated after 0, 3, 5 and 13 days of refrigerated storage at 4 °C. Color changes, sensorial qualities and acceptability by panellist were evaluated. Lipid oxidation was assessed by monitoring malondialdehyde formation with 2-thiobarbituric acid (TBARS) assay and radical scavenging capacity by ABTS method. A significant reduction in lightness and yellowness and a significant increase in redness as a result of GADF addition were observed in raw and chicken hamburgers. Addition of GADF significantly improved the oxidative stability and the radical scavenging activity in raw and cooked chicken hamburgers. The ability of GADF to prevent lipid oxidation was concentration-dependent. Acceptability of chicken meat was not affected by the addition of GADF. These results show that GADF is a very effective inhibitor of lipid oxidation and has potential as a natural antioxidant in raw and chicken cooked meats.     

Winery grape-residue extract: Effects on quality and sensory attributes of cooked chicken meat

Sensory analysis, instrumental color, pH, and thiobarbituric acid reactive substances (TBARS) were determined on cooked chicken meat with and without grape seed extract during refrigerated storage. The effectiveness of extracts of winery grape residue from the grape varieties ‘Isabel’ and ‘Niagara’ were tested to evaluate their effectiveness at delaying lipid oxidation in cooked chicken meat and stored under refrigeration (4±1°C). The samples were aerobically and vacuum packaged and stored for 14 days. ‘Isabel’ grape extract (IGE) and ‘Niagara’ grape extract (NGE) proved effective at promoting oxidative stability when applied at concentrations of 40 or 60 mg of gallic acid equivalents (GAE)/kg, with results similar to the synthetic antioxidant butylated hydroxytoluene (BHT). The antioxidant efficiency of the extracts was highly dependent on the concentration used. The addition of grape-residue extracts combined with vacuum packaging proved to be a good method for increasing lipid stability in cooked chicken meat stored under refrigeration.     

Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties

Green tea (GTE) and grape seed (GSE) extracts are proposed as preservatives for increasing the shelf life of low sulphite raw beef patties. The antioxidant and antimicrobial activities of both extracts were compared with ascorbate. Five groups were established for the patties: Control (with no additives), S (100 SO₂), SA (100 SO₂ + 400 sodium ascorbate), ST (100 SO₂ + 300 GTE) and SG (100 SO₂ + 300 GSE) (mg per kg of meat). Patties were stored at 4 °C in aerobic packaging for 0, 3, 6 or 9 days under retail display conditions. Meat spoilage (total viable and coliform counts, pH, lightness, chroma, hue angle, metmyoglobin and TBARS) was determined. The sensory contribution of the extracts to cooked patties was evaluated (colour, odour, flavour and texture). The results pointed to the possibility of using low SO₂-vegetable extract combinations to preserve raw meat products. ST, SG and SA delayed microbial spoilage, redness loss and lipid oxidation, thus increasing the shelf life of the raw sulphite beef patties by 3 days. ST, SG and SA also delayed the onset of rancid flavours in cooked patties. No anomalous sensory traits were caused by either extract. Ascorbate, GTE and GSE improved the preservative effects of SO₂ on beef patties, especially against meat oxidation. This suggested that the quantity of SO₂ added can be reduced to obtain healthier raw meat products.     

Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork

The effect of grape seed extract (GSE) and bearberry (BB), on lipid oxidation (TBARS, mg malondialdehyde (MDA)/kg muscle), colour (CIE ‘a’ redness value), pH, microbial status (log₁₀CFU colony forming units/g pork) and sensorial properties of cooked pork patties was investigated. GSE (0–1000 μg/g muscle) and BB (0–1000 μg/g muscle) were added to raw pork (M. longissimus dorsi) patties which were stored in modified atmosphere packs (MAP) (75% O₂:25% CO₂) for up to 12 days at 4 °C. Cooked pork patties were stored in MAP (70% N₂:30% CO₂) for up to 4 days at 4 °C. Mesophilic plate counts and pork pH were unaffected by GSE and BB. GSE and BB addition decreased (P < 0.05) lipid oxidation (TBARS) in raw pork patties on days 9 and 12 of storage, relative to controls. Antioxidant activity of GSE and BB was observed in cooked pork patties demonstrating the thermal stability of GSE and BB. The ‘a’ redness values of raw and cooked pork patties marginally increased with increasing GSE concentration. The sensory properties of cooked pork patties were unaffected by GSE and BB addition. Results obtained demonstrate the potential for using health promoting nutraceuticals in meat and meat products.     

Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork

ABSTRACT:  The effect of grape seed extract (GS; 0.01% and 0.02%), oleoresin rosemary (OR; 0.02%) and water-soluble oregano extract (WS; 0.02%) on oxidative and color stability of cooked beef and pork patties stored at 4 °C for 8 d was determined. Fresh beef or pork lean and trim were ground, mixed (30% fat), and divided into 5 portions. Antioxidants mixed with salt (2%) were added. Patties were formed, cooked to an internal temperature of 71 °C, overwrapped in PVC, and stored at 4 °C. Lipid oxidation, assessed using thiobarbituric acid reactive substances (TBARS) and sensory evaluation, instrumental and visual color, and pH were determined after 0, 2, 4, 6, and 8 d. Based on TBARS values and off-odors associated with lipid oxidation such as rancidity, wet cardboard (for beef patties), and grassy (for beef and pork patties), grape seed extract resulted in the best antioxidant activity in both meat species. It did not change instrumental color measures of redness, yellowness, or color intensity, and appeared to reduce visual green discoloration in beef patties. The higher GS concentration (0.02%) exhibited more antioxidant activity than the lower concentration (0.01%). Therefore, grape seed extract at 0.02% has the potential to reduce oxidative rancidity and improve shelf life of refrigerated cooked beef and pork patties.     

Effect of plant extracts on lipid oxidation during frozen storage of minced fish muscle

The aim of the study is to determine the effect of pomegranate seed extract (PSE) and grape seed extract (GSE) addition to chub mackerel minced muscle on lipid oxidation during frozen storage. Each extract was added to minced fish muscle at 2% concentration and then stored at ?18 °C for 3 months. The effect of plant dietary fibres to control lipid oxidation was compared with untreated samples (control). Formation of lipid hydroperoxides and thiobarbituric acid‐reactive substances (TBARS) was significantly inhibited by PSE and GSE addition when compared with control. Both extracts significantly retarded lipid oxidation according to the results of TBARS. A significant reduction of L* (lightness), a* (redness) and b* (yellowness) values was detected during frozen storage. GSE added samples had the highest redness and the lowest lightness and yellowness. However, samples with PSE showed the lowest redness and highest yellowness and h° (hue angle) values. The results from this study suggest GSE is a very effective inhibitor of primary and secondary oxidation products in minced fish muscle and have a potential as a natural antioxidant to control lipid oxidation during frozen storage of fatty fish.     

Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4 °C

Functional and sensory properties of raw and cooked pork patties with added irradiated freeze-dried green tea leaf extract powder were studied. Components of green tea were extracted by 70% ethanol, and the extract was irradiated to obtain a bright color. The irradiated green tea extract was freeze-dried and the powdered sample (0.1%) was added to the pork patties (Trt C). Pork patties without any ingredient (Trt A) and with nonirradiated, freeze-dried green tea extract powder (Trt B) were also prepared for comparison. Lipid oxidation, radical scavenging effect, color, and sensory properties of pork patties with treatments were analyzed at 5-day intervals for 15 days with storage at 4?°C. The lipid oxidation had a lower (P<0.05) and radical scavenging effect was greater (P<0.05) in the raw and cooked pork patties with added Trt B and Trt C, than those of Trt A (control). The pork patties with Trt B and Trt C had a higher Hunter color a*-value and less cooking loss than that of Trt A. Sensory panelists preferred the odor of the raw pork patties and color of the cooked pork patties of Trt C (P<0.05). Generally, no significant difference between Trt B and Trt C was found. Therefore, irradiated, freeze-dried green tea extract powder can be used for producing functionally-improved meat products.     

Natural antioxidant extract from galangal (Alpinia galanga) for minced beef

Raw and cooked minced beef samples containing commercial antioxidants or galangal (Alpinia galanga) extract were evaluated for storage stability at 4 ± 1 °C. Thiobarbituric acid (TBA) values of raw and cooked samples containing galangal extract at 5 and 10% (w/w) were significantly (p < 0.05) lower than those of the controls. In raw beef, galangal extract at 10% (w/w) was as effective as α‐tocopherol at 0.10% (w/w) and butylated hydroxytoluene (BHT) at 0.02% (w/w) in inhibiting/minimising lipid oxidation. Galangal extract also delayed the induction period of lipid oxidation in cooked beef but was again observed to be effective at a higher concentration than the commercial antioxidants studied. No difference in total plate count was observed in raw beef, but samples with galangal extract had higher Hunter a (redness) and chroma (colourfulness relative to the brightness of the surroundings) values. However, cooked beef treated with galangal extract or antioxidants had lower Hunter a values and total microbial counts than the control. Thus galangal extract may be a possible natural antioxidant source for meat and meat products. © 2000 Society of Chemical Industry     

Potential of peanut skin phenolic extract as antioxidative and antibacterial agent in cooked and raw ground beef

This study investigated the potential of peanut skin extract (PSE) as inhibitor of lipid oxidation in cooked and raw ground beef (GB) and as antimicrobial agent in raw GB. Results show that addition of PSE to raw GB before cooking significantly inhibited the formation of peroxides and TBARS in cooked GB during the refrigerated storage. PSE at concentration ≥0.06% was as effective as BHA/BHT at 0.02% in inhibiting lipid oxidation. PSE also inhibited the oxidation of meat pigments thereby preserving the fresh redness of treated meat when used at 0.02–0.10%. Microplate assay showed complete inhibition of test bacteria (Bacillus subtilis, Salmonella typhimurium, Staphylococcus aureus, Streptococcus faecalis and Escherichia coli) in the presence of PSE at 0.4% or higher. However, the antimicrobial effect of PSE in GB was less potent. Hence, PSE can primarily serve the dual purposes of preserving the colour of raw GB and preventing lipid oxidation in cooked products.     

Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork

BACKGROUND: The aim of this study was to find natural spice and herb extracts with antibacterial and antioxidant capacities that could be potentially used as natural preservatives in raw pork. RESULTS: The inhibitory effects of cinnamon stick, oregano, clove, pomegranate peel and grape seed extracts on Listeria monocytogenes, Staphylococcus aureus and Salmonella enterica were evaluated in raw pork at room temperature (～20 °C). The influences of these extracts on lipid oxidation in the meat were also investigated. The pH, colour parameters and TBARS (thiobarbituric acid‐reactive substances) values were tested periodically. The results showed that all five natural extracts, especially clove, were effective against the bacteria. During storage the colour parameters of the extract‐treated pork samples changed slightly, in comparison with significant changes in the control. Treatments with these extracts increased the stability of raw pork against lipid oxidation. Clove was the most effective for retarding lipid oxidation and presented the highest antioxidant activity in raw pork. CONCLUSION: This study suggests that the tested extracts, especially clove, have potential as natural preservatives to reduce numbers of pathogenic bacteria, colour degradation and lipid oxidation in raw pork. Copyright © 2009 Society of Chemical Industry     

Endogenous Factors Affecting Oxidative Stability of Beef Loin, Pork Loin, and Chicken Breast and Thigh Meats

ABSTRACT:  The susceptibility of meats from different animal species (chicken breast [CB] and thigh [CT], pork [PL], and beef [BL]) to lipid oxidation was studied. The amounts of TBARS in raw PL, CB, and CT did not change during a 7-d storage period. TBARS values of raw BL, however, significantly increased during 7-d storage because of high heme iron content, high lipoxygenase-like activities, and low 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities. Ferric ion reducing capacities (FRC) were detected in all raw meats, but their characteristics were different: storage-unstable in CB and CT and storage-stable in PL and BL. Ferric ion reducing capacities in raw CB and CT was higher than those of PL and BL, and could be related to their high oxidative stability. The TBARS values of cooked meat increased significantly with storage. The rates of TBARS increase in cooked CT and BL were significantly higher than those of cooked CB and PL after a 7-d storage. Nonheme iron content in cooked BL was higher than other meats and increased significantly after 7 d. Cooked BL had a higher amount of heat-stable FRC, which acted as a prooxidant in the presence of high free ionic irons, than other meats. Therefore, high heat-stable FRC and increased nonheme iron content in cooked BL were responsible for its high susceptibility to lipid oxidation. Despite relatively low nonheme iron and heat-stable FRC levels, cooked CT showed similar levels of TBARS to cooked BL after a 7-d storage because of its high PUFA content.     

Ascorbate,green tea and grape seed extracts increase the shelf life of low sulphite beef patties

Green tea (GTE) and grape seed (GSE) extracts are proposed as preservatives for increasing the shelf life of low sulphite raw beef patties. The antioxidant and antimicrobial activities of both extracts were compared with ascorbate. Five groups were established for the patties: Control (with no additives), S (100 SO₂), SA (100 SO₂ + 400 sodium ascorbate), ST (100 SO₂ + 300 GTE) and SG (100 SO₂ + 300 GSE) (mg per kg of meat). Patties were stored at 4 °C in aerobic packaging for 0, 3, 6 or 9 days under retail display conditions. Meat spoilage (total viable and coliform counts, pH, lightness, chroma, hue angle, metmyoglobin and TBARS) was determined. The sensory contribution of the extracts to cooked patties was evaluated (colour, odour, flavour and texture). The results pointed to the possibility of using low SO₂-vegetable extract combinations to preserve raw meat products. ST, SG and SA delayed microbial spoilage, redness loss and lipid oxidation, thus increasing the shelf life of the raw sulphite beef patties by 3 days. ST, SG and SA also delayed the onset of rancid flavours in cooked patties. No anomalous sensory traits were caused by either extract. Ascorbate, GTE and GSE improved the preservative effects of SO₂ on beef patties, especially against meat oxidation. This suggested that the quantity of SO₂ added can be reduced to obtain healthier raw meat products.     

Wine industry residue as antioxidant in cooked chicken meat

The effectiveness of grape extracts as food ingredient has been tested in various systems. The objective of this study was to evaluate the efficiency of four concentrations of residues of the wine industry in delaying lipid oxidation in processed chicken meat stored under refrigeration. The development of oxidation during the 14‐day storage was evaluated through the thiobarbituric acid reactive substances method (TBAS). The analyses of phenolic compounds and antioxidant activity were performed in grape residue extracts through DPPH (1,1‐difenil‐2‐picrilidrazil) method, lipid peroxidation inhibition and Rancimat. The profile of polyphenols was determined using reversed‐phase high‐performance liquid chromatography. Isabel grape extract (IGE) and Niagara grape extract (NGE) showed significant content of phenolic compounds. NGE and IGE had high antioxidant activity. The addition of grape extracts significantly increased the oxidative stability of processed and cooked chicken meat during the storage time. The extracts from both grape varieties when applied in concentrations of 40 and 60 mg of GAE, presented results similar to that of Butyl hydroxy toluene (BHT).     

绿茶提取物添加及脂肪替代对低脂猪肉香肠品质及脂质氧化稳定性的影响

采用柯罗纳油或预乳化后的柯罗纳油取代50%的猪后背脂肪,并添加不同含量的绿茶提取物（100 mg/kg或1 000 mg/kg）制作低动物脂肪猪肉香肠。对蒸煮后不同处理香肠的感官特性及脂肪氧化稳定性进行分析。结果表明直接采用植物油部分替代动物脂肪并不影响产品颜色（亮度和红度）、硬度和变形性,显著改善了产品的脂肪氧化稳定性（P＜0.05）,但增加了蒸煮损失并显著降低了产品破断强度。对植物油预乳化处理在一定程度上降低了脂肪替代引起的产品质构恶化。添加绿茶提取物（100 mg/kg或1 000 mg/kg）几乎完全抑制了香肠在贮藏过程中的脂质氧化。但值得注意的是,尽管没有观察到统计学上的显著差异（P＞0.05）,添加高含量绿茶提取物（1 000 mg/kg）倾向于破坏产品质构。     

Retardation of lipid oxidation in blue sprat by hot water tea extracts

The blue sprat is a small fish belonging to the family Clupeidae. Deterioration of its freshness after catching is so rapid that the fish is cooked in simple ways and consumed locally. The prooxidant activity of the skin, dark meat and ordinary meat was much higher than that of other fishes such jack mackerel. Suppression of lipid peroxidation in blue sprat was attempted using hot‐water extracts of five types of Taiwanese tea with different degrees of fermentation, ie Longjing‐type green tea, Shy Jih Chuen oolong tea, Tungting oolong tea, Pouchong tea and black tea. All the tea extracts showed antioxidant activity on oxidation of linoleic acid induced by the extracts of blue sprat's tissues. The antioxidant activity of each tea extract showed a positive correlation with the contents of total catechins, especially with that of epigallocatechin gallate, but a poor correlation with the contents of total polyphenols. The Tungting oolong tea together with Chinese green tea effectively suppressed the prooxidant activities of the dark meat and skin of blue sprat. Impregnation of blue sprat in the extract of the Tungting oolong tea retarded the lipid oxidation in fish meat assessed by peroxide value and carbonyl value during refrigeration. Copyright © 2005 Society of Chemical Industry