Antioxidative Activities of Mushroom (Flammulina velutipes) Extract Added to Bigeye Tuna Meat: Dose‐Dependent Efficacy and Comparison with Other Biological Antioxidants

ABSTRACT: The ability of a hydrophilic extract prepared from edible mushroom (Flammulina velutipes) to stabilize fresh color of bigeye tuna (Thunnus obesus) meat was evaluated to compare it with certain other antioxidants. The fresh color shelf life of bigeye tuna meats, to which were added as 1, 3, or 5 mL of mushroom extract to 100 g of minced bigeye tuna meat, prolonged duration of ice storage by more than 2, 4, and 6 d, respectively, in comparison with the control tuna meat without mushroom extract. The addition of 5 mL of mushroom extract to 100 g of minced bigeye tuna meat was more effective than adding ascorbic acid sodium salt (500 ppm) or α‐tocopherol (500 ppm) with regard to oxidation of lipid in the tuna meat. The color changes significantly correlated with lipid oxidation as well as metmyoglobin formation in the tuna meat. These results clearly show that the mushroom extract is a potential antioxidant, which has the ability to stabilize fresh color of tuna meat during ice storage.     

Stabilisation of colour and odour of beef patties by using lycopene‐rich tomato and peppers as a source of antioxidants

Beef patties containing natural antioxidants—cayenne hot pepper, red sweet pepper, lycopene‐rich tomato pulp (LRTP) and extract of tomato rich in lycopene (Lyc‐O‐Mato?)—and packaged in modified atmosphere were evaluated for storage stability at 2 ± 1 °C by measuring CIE a* values, surface metmyoglobin, TBARS, psychrotrophic bacteria counts and sensory off‐odour and discolouration. Results demonstrated that the addition of ground peppers (both sweet and hot) to beef patties delayed and inhibited very significantly (p < 0.05) the oxidation of both myoglobin and lipid as well as the growth of psychrotrophic bacteria. As a consequence, and according to instrumental and sensory results of meat colour and odour, the shelf life of beef patties was extended from about 4 to about 16 days. Capsaicinoid‐rich cayenne hot pepper exerted a more intense antioxidative effect than capsaicinoid‐free red sweet pepper. The addition of lycopene‐enriched tomato products (LOM and LRTP) was not as effective as treatment with peppers, although they exerted a significant (p < 0.05) antioxidative effect too, depending on the lycopene concentration. These tomato products delayed meat deterioration to a varying extent, so that the shelf life of treated beef patties ranged between 8 and 12 days. © 2003 Society of Chemical Industry     

Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle

The comparative anti-oxidative effects of added tea catechins (TC) and α-tocopherol to raw minced red meat (beef and pork), poultry (chicken, duck and ostrich) and fish (whiting and mackerel) muscle on susceptibility to lipid oxidation were investigated during 10 days of refrigerated (4 °C) display. Fresh meats, poultry and fish, purchased from a local market, were trimmed to remove bones, skin and surface fat and minced through a 4 mm plate. The minced muscle of each species was treated with either the addition of 300 mg TC kg^–1 minced muscle (TC300) or 300 mg α-tocopherol kg^–1 minced muscle (VE300). Minced muscle without any additives served as control (C). Oxidative stability (TBARS) was measured at 3-day intervals. Total lipids, fatty acid composition, total iron and haem iron from minced muscle for each species were also analysed. The susceptibility of untreated minced muscle to lipid oxidation was in the decreasing order: mackerel > beef > duck > ostrich > pork ≥ chicken > whiting. This may be because of the different content of total fat, iron and fatty acid composition between species. The TC300 significantly ( P  < 0.05) reduced lipid oxidation compared with controls for all seven species as shown by lower TBARS values. The anti-oxidant potential of TC was two to fourfold greater than that of α-tocopherol at the same concentration and this potential was species dependent. The VE300 showed limited capacity in inhibiting lipid oxidation for pork, chicken, duck and whiting. The results obtained show that TCs are powerful natural antioxidants when used in minced muscle food.     

Near‐infrared reflectance spectroscopy for determining end‐point temperature of heated fish and shellfish meats

Attempts have been made to assess the end‐point temperature (EPT) of heated fish and shellfish meats by near‐infrared (NIR) reflectance spectroscopy. Since the presence of water affects NIR spectra, the influence of the water content of samples on the performance of NIR spectroscopy for determining EPT was also evaluated. Blue marlin (Makaira mazara), skipjack (Katsuwonus pelamis), red sea bream (Pagrus major), kuruma prawn (Penaeus japonicus) and scallop (Patinopecten yessoensis) meats were heat‐treated at different temperatures (5 °C intervals between 60 and 100 °C). NIR spectra were measured at 2 nm intervals between 1100 and 2500 nm. A stepwise multiple linear regression method was used to develop a calibration curve. Changes in NIR reflectance spectra upon heat treatment were related to the heating temperature. Moreover, the interference from the variation in water content on the prediction of EPT was eliminated by selecting appropriate wavelengths. Plotting of NIR‐predicted temperatures determined from d² log(1/R) at four specific wavelengths against the actual EPT revealed a promising linear relationship with correlation coefficients between 0.94 and 0.98. In the temperature range 60–100 °C, NIR reflectance spectroscopy was able to detect EPT of heated fish and shellfish meats with a prediction error of 1.9–3.1%. © 2002 Society of Chemical Industry     

Lipid oxidation and colour in pressure‐ and heat‐treated minced chicken thighs

Lipid oxidation and colour in pressurised and heated chicken samples were evaluated. In a preliminary test, raw and overcooked (100 °C/60 min) minced chicken thighs were pressurised (500 MPa/50 °C/30 min). Samples were stored at 4 °C in contact with air. Thiobarbituric acid reactive substances (TBARS) were quantified at 1, 6 and 9 days. Pressure induced oxidation in chicken, but overcooking generated many more secondary oxidation compounds. In a second experiment, raw minced chicken thighs were pressurised (500 MPa/?10, 5, 20 and 50 °C/30 and 60 min) or cooked (90 °C/15 min). Samples were vacuum stored at 4 °C. TBARS were measured at 1 and 9 days, whereas colour parameters (L, a, b and ΔE) were determined at 1 day. No differences in TBARS values were observed between untreated and pressurised samples, whereas cooked samples presented the highest values. Pressurisation for 30 and 60 min generated similar TBARS contents. At 9 days, oxidation values did not increase. Pressurisation and cooking induced marked colour changes. Pressurised samples were lighter and less red than untreated ones. Samples pressurised at 50 °C were the palest and, together with cooked samples, presented the lowest a values. Therefore pressurised chicken thigh cannot be marketed as a fresh product but can be incorporated as an ingredient in ready‐to‐eat meals. Copyright © 2004 Society of Chemical Industry     

Evaluation of the Ability of Eleutherine americana Crude Extract as Natural Food Additive in Cooked Pork

ABSTRACT:  The scavenging activities of crude ethanolic extract from  Eleutherine americana , on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl free radicals were investigated. The results revealed that the extract produced IC₅₀ values of 8.4 μg/mL and 0.78 mg/mL on DPPH and hydroxyl free radicals, respectively. The total phenolic content of the extract was determined using the Folin–Ciocalteu reagent and the crude extract yielded high phenolic content of 4.56 μmol gallic acid equivalent per milligram dried extract. The extract, at different concentrations, was incorporated into pork, cooked in the microwave, and stored at 4 °C for 9 d. The crude extract demonstrated antioxidant activity, which increases with increased extract concentrations and retarded lipid oxidation in the cooked pork. Antibacterial activity of the extract against  Staphylococcus aureus  in the cooked pork revealed that at a concentration of 10.8 mg/100 g, the extract reduced the bacterial population by 0.57 log compared to control at 9 d of storage. The sensory results revealed that the pork samples treated with the extract and the control sample were not significantly different from day 0 to 6; however, on day 9 the treatments were significantly scored higher than the control. Furthermore, addition of the extract led to an increase in the redness values of the pork and this was acceptable from the sensory point of view.  E. americana  crude extract could be a promising novel antioxidant to prevent lipid oxidation and a potential natural color enhancer of red meat and meat products.     

Wild Mediterranean plants as traditional food: a valuable source of antioxidants

Some wild Mediterranean plants used as traditional food are an extraordinary source of antioxidants. We tested some properties of 10 of these herbaceous plants, used in Liguria (Northwest Italy) to prepare a traditional dish known as "prebuggiun." A total of 9 of them were found to have a polyphenol content and antioxidant properties similar or better than those of red chicory and blueberry, which are, in the case of vegetables and fruits, among the richest of antioxidants. Practical Application: In this article, we reported a study on wild plants growing in the Mediterranean area. These herbs have been neglected and this study aimed to revalue these plants because they are an extraordinary source of antioxidants. The increasing demand for natural antioxidants (additives in the food industry too) justifies the search for new sources of natural antioxidants. The revaluation of these plants will be interesting for: (1) consumer health, rediscovering a vegetable source of high antioxidant power; (2) possibility of producing new commercial products, such as food supplements of high quality and low cost; (3) pharmacological applications.     

Kinetic Study of Sasa veitchii Extract as a Radical Scavenger and an Antioxidant

Abstract: We examined the free radical scavenging activity of Sasa veitchii extract (Hoshi's Striped Bamboo Extract^®, HSBE), well known in folk medicine as an efficient drug and antioxidant in detail. To evaluate the free radical scavenging activity of HSBE, its reactivity as hydrogen atom donor toward the 1, 1‐diphenyl‐2‐picrylhydrazyl has been measured using stopped‐flow spectrophotometry. It was found that the second‐order rate constant, k₂, obtained at 25 °C was 1.4 (g/L)^?1s^?1 for HSBE. To compare different chain‐breaking antioxidants quantitatively, we obtained the second‐order rate constant, k₂′, on the molar basis of active hydroxyl groups in the tested substances. As a result, the k₂′ values for HSBE, 6‐hydroxy‐2, 5, 7, 8‐tetramethylchroman‐2‐carboxylic acid (Trolox), caffeic acid, and (+)‐catechin were 2.6 × 10³, 2.0 × 10³, 2.3 × 10², and 6.0 × 10² M^?1s^?1, respectively. These results show that HSBE and Trolox exerted the same free radical scavenging activity under these conditions. In addition, HSBE significantly inhibited the oxidation of methyl linoleate micelles in aqueous dispersions at 30 °C and its antioxidant activity (k_inh) was more effective than those of caffeic acid and (+)‐catechin. This is the first study on bamboo extracts in the context of radical scavenging activity that reports kinetic results. Practical Application: We determined the stoichiometric number and the rate constants of bamboo extracts using the method that was devised in determining the antioxidant activity of mixtures. This is the first study of bamboo extracts as an antioxidant that reports the stoichiometric and kinetic results.     

浒苔多酚在鲣鱼肉冻融过程中的抗脂质氧化活性研究

目的 探究浒苔多酚及其3种主要单体多酚在鲣鱼肉冻融过程中的抗脂质氧化活性与其单体多酚之间的联系。方法 分别用蒸馏水和质量分数为0.1%的表儿茶素(epicatechin,EC)、表儿茶素没食子酸酯(epicatechin gallate,ECG)、表没食子儿茶素没食子酸酯(epigallocatechin gallate,EGCG)、浒苔多酚溶液对5组鲣鱼肉进行浸泡处理,再分别进行0、1、3、5次冻融循环,测定比较5组鱼肉的1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2’-联氮-二(3-乙基-苯并噻唑啉-6-磺酸)二铵盐[2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) ammonium salt,ABTS]阳离子自由基清除率、还原力、过氧化值、硫代巴比妥酸反应物、酸价、游离脂肪酸含量、脂质羰基值和双烯值,分析浒苔多酚抗氧化活性与其单体多酚之间的关系。结果 浒苔多酚对鲣鱼肉的脂质氧化具有较强的抑制作用,主要与EC、ECG和EGCG螯合金属离子、清除自由基和捕...     

Effect of caffeic acid on haemoglobin‐mediated lipid and protein oxidation in washed cod mince during ice and frozen storage

BACKGROUND: Little is known about the relation between haemoglobin (Hb)‐mediated lipid and protein oxidation in muscle foods and how these two reactions can be inhibited by naturally occurring antioxidants. This study was aimed at evaluating (1) lipid oxidation and protein oxidation induced by 20 µmol L^?1 Hb during chilled and frozen storage of washed cod mince and (2) the efficiency of 10–1000 ppm (0.063–6.3 mmol L^?1) caffeic acid in preventing these reactions. RESULTS: Addition of 20 µmol L^?1 Hb increased peroxide value (PV), rancid odour, protein carbonylation, protein insolubilisation, redness loss and α‐tocopherol loss in ice‐stored washed cod mince. Since both lipid and protein oxidation developed at the same time, it was not possible to conclude which reaction initiated the other. All studied reactions were efficiently inhibited by ≥ 50 ppm caffeic acid, which could be a result of α‐tocopherol regeneration, general radical scavenging, reduced formation of oxidised Hb forms and/or conformational changes in Hb structure. During frozen storage the only clear effect of Hb was increased PV, and here caffeic acid was less efficient as an antioxidant. CONCLUSION: Hb‐induced lipid and protein oxidation occurred quickly in ice‐stored washed cod mince, and the two reactions could not be separated in time. During frozen storage, Hb caused only limited lipid oxidation. Caffeic acid (≥50 ppm) was an efficient antioxidant during ice storage. Copyright © 2010 Society of Chemical Industry     

Quercetin properties as a functional ingredient in omega‐3 enriched fish gels fed to rats

Wistar rats were fed with surimi gels containing either sunflower oil, fish oil (ω3), and the same formulation additionally supplemented with 1.05 g kg⁻¹ quercetin (ω3‐Q). Antioxidant capacity was highest in gels with added quercetin when measured by the ferric‐reducing/antioxidant power (FRAP) method, but not by the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) free radical assay. Lipid stability was not enhanced by quercetin since commercial fish oil already contains stabilizers. Quercetin modified neither rheological properties nor water‐holding capacity of the gels; however, it produced a large increase in yellowness (b*). Serum lipid profile of rats was not significantly different. Total serum antioxidant capacity by FRAP was significantly increased only in the ω3‐Q group. Plasma malondialdehyde was similar in the ω3 and ω3‐Q groups, indicating no prooxidative effect of quercetin in vivo. These results suggest that quercetin might be used as a food ingredient in fish gel to improve some nutritional properties of the gel. Copyright © 2005 Society of Chemical Industry     

A Kinetic Approach to Evaluate the Structure‐Based Performance of Antioxidants During Lipid Oxidation

Thermal kinetic parameters of fish oil oxidation, as affected by o‐hydroxyl, o‐methoxy, and alkyl ester derivatives of p‐hydroxybenzoic acid in various concentrations (0.02% to 0.16%) at 35 to 55 °C, were calculated. The average extent of increase (2% to 10%) in the values of free energy of activation, ?G⁺⁺, as well as the average extent of change in the Arrhenius equation parameters, including activation energy (E_a, –40.5% to 13.6%) and frequency factor (A, –55.0% to 4.3%), could be employed well to show structure‐based performance of antioxidants. Temperature coefficient (T_C) and Q₁₀ number, which were considered as the quantitative measures of thermal sensitivity of the lipid system, showed changes from –40.3% and –27.2% to 13.5% and 11.5%, respectively, in the presence of the antioxidants.     

The effect of dietary α-tocopherol supplementation and antioxidant spraying on colour stability and lipid oxidation of turkey meat

Vitamin E was supplemented in the diet (250 mg kg^?1) of turkeys or sprayed directly on turkey meat. Turkey breast muscles were cut into 1.5 cm slices, wrapped with oxygen-permeable film and stored at 2–4°C for 1 week. Colour coordinates (L*, a*, b*), pH and reflectance values between 630 and 580 nm were determined at various times post mortem, TBARS (thiobarbituric acid-reactive substances) values and vitamin E content were assessed immediately after slaughter and at 7 days post mortem for vitamin E-supplemented, sprayed and control groups. Vitamin E supplementation or antioxidant spraying resulted in a lower myoglobin oxidation (P < 0.05) and a higher a* value at day 2, but not thereafter. No differences in TBARS values and ultimate pH were detected. When peroxidation was induced experimentally by addition of an activated mixture, vitamin E supplemented or antioxidant-sprayed samples exhibited lower TBARS values than the controls. Vitamin E supplementation in the diet or antioxidant spraying of meat produced a temporary delay in the rate of discoloration of turkey meat.     

Effects of microwave and hot‐air drying methods on colour, β‐carotene and radical scavenging activity of apricots

The effects of drying by microwave and convective heating at 60 and 70 °C on colour change, degradation of β‐carotene and the 2,2‐diphenyl‐1‐picrylhydrazyl radical (DPPH) scavenging activity of apricots were evaluated. Microwave heating reduced significantly the drying time (up to 25%), if compared with convective one, also owing to the higher temperature reached during the last phase of the process, as monitored by infrared thermography. Colour changes of apricot surface, described with lightness and hue angle, in both drying methods followed a first‐order reaction (0.927 ≤ R² ≤ 0.996). The apricots dried by microwave were less affected by the darkening phenomena. The evolution of β‐carotene in fresh apricots (61.2 ± 5.6 mg kg^?1 d.w.) during the drying highlighted a wider decrease (about 50%) when microwave heating was employed for both the temperatures used. Radical scavenging activity increased (P < 0.05) in all dried samples except for hot‐air dried apricots at 60 °C.     

Development of a long‐life vacuum‐packaged ready‐to‐eat meat product based on a traditional Portuguese seasoned meat

Carne do alguidar is a Portuguese traditional pork fried meat, usually manufactured for self‐consumption purposes. This study developed a ready‐to‐eat (RTE) meat product, to meet today's consumers’ convenience, manufactured at the industrial scale evaluating its quality and shelf life, assessing the effect of vacuum packaging and the use of an antioxidant (50 ppm BHT) to enhance oxidative stability. Physicochemical and microbiological parameters were assessed, and a sensory analysis was performed. Interestingly, no significant differences were recorded between control (non‐BHT) and antioxidant (BHT) samples. Microbiological counts remained at low levels throughout the storage period, ensuring the product's required microbiological quality. At later storage stages, higher values of thiobarbituric acid‐reactive substances arose and off flavours and aromas were perceived. Still, overall appreciation was not affected until 12 months of storage and a significant depreciation was perceived only after 15 months. Fibrousness and rising of off flavours were negatively correlated with overall appreciation.     

Lipolysis and lipid oxidation caused by Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31 isolated from Suan yu,a traditional Chinese low‐salt fermented fish

The aim of this study was to investigate the lipolysis and lipid oxidation of Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31 in Suan yu. Suan yu were made inoculated with and without two strains at different stages, and model systems of emulsions were also established. Lipolysis and lipid oxidation were evaluated by determining the changes in free fatty acid (FFA) content and composition, conjugated diene (CD) value and thiobarbituric acid reactive substances (TBARS) value. The total FFA of the sample without cultures increased from 476.61 mg/100 g fat to 1413.89 mg/100 g fat after 5 weeks fermentation, while those of samples with cultures declined to 258.98 and 452.89 mg/100 g fat, respectively. On the other hand, CD and TBARS values of samples with inoculation markedly increased. In the model system, higher FFA, CD and TBARS values for the samples added with CFE were observed. This study showed that Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31 made a significant contribution to lipolysis and lipid oxidation during the processing of Suan yu.     

The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen‐Stored Meat Products

This study investigated the effect of antioxidants on lipid stability of frozen‐stored meat products. Buckwheat hull extract was used to enrich fried meatballs made from ground pork. During 180‐d storage of meat products, lipid oxidation (peroxide and 2‐thiobarbituric acid reactive substances [TBARS] value) was periodically monitored. The results were compared with butylated hydroxytoluene (BHT). The addition of antioxidants decreased lipid oxidation in stored meatballs. The highest ability to control peroxide and TBARS values was demonstrated for buckwheat hull extract. Moreover, buckwheat hull extract showed a higher 2,2‐diphenyl‐1‐picrylhydrazyl free radical scavenging activity as well as higher Fe(II) ion chelating ability, as compared with BHT. The total content of phenolic compounds are highly correlated to the individual polyphenols in extract of buckwheat hull, among which the following were assayed: 3,4‐dihydroxybenzoic acid, 4‐hydroxybenzoic acid, gallic acid, isovanillic acid and p‐coumaric acid, and flavonoids: isoorientin, quercetin, quercetin 3‐d ‐glucoside, rutin, and vitexin. These results indicate that plant extracts can be used to prolong shelf life of products by protecting them against lipid oxidation and deterioration of their nutritional quality.     

Antioxidative Effects of a Glucose‐Cysteine Maillard Reaction Product on the Oxidative Stability of a Structured Lipid in a Complex Food Emulsion

A glucose‐cysteine Maillard reaction product (MRP) was produced and its antioxidant effects on lipid oxidation were determined for a structured‐lipid enriched with polyunsaturated fatty acids in a complex emulsion. Trolox equivalent antioxidant capacities (TEAC) were determined for MRP heating intervals of 2, 4, and 6 h and were compared to α‐tocopherol (TOC), MRP with TOC (TOC‐MRP), and TOC with ascorbyl palmitate (TOC‐AP). Emulsions were produced with total antioxidant additions of 0.02% of the oil, and lipid oxidation was monitored by peroxide and p‐anisidine values over 56 d. Positive correlations between browning and heating time as well as TEAC were observed. Total TEAC values for the MRP at 6 h, TOC, TOC with the MRP at 6 h, and TOC‐AP were 2.51, 3.87, 2.68, and 2.76 mg trolox eq/g, respectively. Oxidation results indicated a possible antioxidant effect for the MRP at 6 h on secondary oxidation for days 14 to 28. These results suggest that the MRP at 6 h could be useful in inhibiting secondary oxidation in complex emulsions.     

A trout (Oncorhynchus mykiss) perfusion model approach to elucidate the role of blood removal for lipid oxidation and colour changes in ice-stored fish muscle

Whole body saline-perfused rainbow trout (Oncorhynchus mykiss) was ice-stored for 4 weeks and compared with unwashed/washed minces from unbled and bled trout in terms of rancid odour, peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and redness loss. Muscle from saline-perfused fish, which had 72% less total haem, was deficient in rancid odour during the whole storage, while bled (54% less haem) and unbled samples developed rancid odour already after ~4 and 2 days; higher intensity without bleeding. PV/TBARS also developed in the order unbled > bled > perfused samples; however, PV/TBARS were not as completely prevented as rancid odour after perfusion. Saline washing (3 × 3 volumes) of unbled mince removed 84% haem and yielded the second most stable sample while saline washing (1 × 1 volumes) destabilised unbled mince, despite 64% haem removal. Concurrent antioxidant removal during washing of minces obviously counteracted the effect of blood removal and washing fish mince with small volumes of solution should be used with great care.