Preparation,antioxidant activity and protective effect of coconut testa oil extraction on oxidative damage to human serum albumin

Extraction, physicochemical properties and fatty acid composition analysis of coconut testa oil (CTO), antioxidant activity and the protective effect on oxidative damage to human serum albumin (HSA) of coconut testa oil extract (CTOE) were investigated. Results showed that the optimal extract condition of CTO was B₃A₂C₂ (temperature of 60 °C, material‐to‐solvent of 1:4 g mL^?1 and extraction time of 3 h) with the maximum oil yield (76.83 ± 0.53%). The obtained CTO was nondrying oil with iodine value of 14.69 g per 100 g, and lauric acid was the main component of 42.28%. Hydrogen peroxide scavenging activity of CTOE can reach to 49.81% at 2.5 mg mL^?1, while antioxidant activity (AA) on the oxidation of linoleic acid dropped from 56.82% to 31.70% during the first 80 min. CTOE could prevent HSA from oxidative damage induced by hydrogen peroxide via inhibiting the formation of protein carbonyl and increase of hydroperoxides content effectively. Total phenolic content was 68 mg g^?1, and the epicatechin and catechin were 2.74 and 2.26 mg g^?1 in its phenolic compositions, respectively. These all suggested CTO and CTOE might be new worthy exploiting functional sources.     

Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage

The aim of this study was to investigate the antioxidant activity of different solvent extracts of curry and mint leaf and their effect on colour and oxidative stability of raw ground pork meat stored at 4 ± 1 °C. The results indicated that among the two individual leaf categories, the ethanol extract of curry leaf (EHEC) and the water extract of mint leaf (WEM) showed higher DPPH and ABTS⁺ activity. EHEC also exhibited the highest total phenolic contents while these were the lowest for WEM. WEM showed the highest superoxide anionic scavenging activity (%). The pork meat samples treated with EHEC and WEM showed a decrease in the Hunter L- and a-values and a increase in b-value during storage at 4 °C. However, the pH and TBARS values were higher in control samples irrespective of storage periods. In conclusion, EHEC and WEM have the potential to be used as natural antioxidants to minimise lipid oxidation of pork products.     

Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C

The combined effect of oregano essential oil (0.1% and 1% w/w) and modified atmosphere packaging (MAP) (30% CO2/70% N2 and 70% CO2/30% N2) on shelf-life extension of fresh chicken meat stored at 4 degrees C was investigated. The parameters that were monitored were: microbiological (TVC, Pseudomonas spp., lactic acid bacteria (LAB), yeasts, Brochothrix thermosphacta and Enterobacteriaceae), physico-chemical (pH, TBA, color) and sensory (odor and taste) attributes. Microbial populations were reduced by 1-5 log cfu/g for a given sampling day, with the more pronounced effect being achieved by the combination of MAP and oregano essential oil. TBA values for all treatments remained lower than 1 mg malondialdehyde (MDA) kg(-1) throughout the 25-day storage period. pH values varied between 6.4 (day 0) and 5.9 (day 25). The values of the color parameters L*, a* and b* were not considerably affected by oregano oil or by MAP. Finally, sensory analysis showed that oregano oil at a concentration of 1% imparted a very strong taste to the product for which reason these lots of samples were not scored. On the basis of sensory evaluation a shelf-life extension of breast chicken meat by ca. 3-4 days for samples containing 0.1% oregano oil, 2-3 days for samples under MAP and 5-6 days for samples under MAP containing 0.1% of oregano oil was attained. Thus oregano oil and MAP exhibited an additive preservation effect.     

The effect of addition of chokeberry, flowering quince fruits and rhubarb juice to strawberry jams on their polyphenol content, antioxidant activity and colour

The aim of the study was to establish whether the addition of berries (flowering quince, chokeberry) and rhubarb juice during jam processing improves its colour and enriches jams in polyphenol compounds other than those found in strawberries. The sum of phenolic compounds determined by HPLC was distributed in a wide concentration range depending on the cultivar. Jams prepared from Elkat cultivar had 27% more total phenolic compounds than jams prepared from Senga Sengana. The following compounds were identified in jams prepared from strawberries: p-coumaric, ferulic and ellagic acids, quercetin, kaempferol, anthocyanins, (+)-catechin, (−)-epicatechin and proanthocyanidins. Proanthocyanidins and ellagic acid are the major polyphenol compounds of all strawberries jams. The Elkat cultivar (47.34 mg/100 g) contained higher amounts of proanthocyanidins compared to Senga Sengana (29.95 mg/100 g). The addition of 10% of flowering quince and chokeberry to jams during their preparation resulted in the increase in the content of phenolic components in final products, especially for proanthocyanidins. The highest level of total polyphenols (P < 0.05) was found in strawberry mixed with chokeberry, 237.82 mg/100 g for Senga Sengana and 260.61 mg/100 g for Elkat. There has been a marked increase of proanthocyanidins content (5.4 and 4.0 times) in jams made from Senga Sengana and Elkat cultivars mixed with chokeberry. However, the addition of rhubarb juice did not increase the content of polyphenol in Senga Sengana jam (not statistically significant). Antioxidant activity of strawberry jam was determined by 2,2′azinobis-(3-ethylbenzthiazoline-6-sulphonic acid (ABTS), 1,1-Diphenyl-2-picrylhydrazyl radical (DPPH) and ferric reducing/antioxidant power methods (FRAP). The antioxidant activity of this mixed jam was more than two times higher (P < 0.05) than control sample of strawberry jam. Rhubarb juice had high effect on L* (lightness) value in case of all strawberry varieties. The redness (a*), and yellowness (b*) were significantly different in jams with supplement. Strawberry jam with chokeberries had smaller L* value than control and other samples, and the lowest a* and b* values. This variation could be due to the nature of the pigments in these fruit cultivars and the content of anthocyanins which resulted in more reddish colour.