Use of natural food/plant extracts: Cloudberry (Rubus Chamaemorus), beetroot (Beta Vulgaris "Vulgaris") or willow herb (Epilobium angustifolium) to reduce lipid oxidation of cooked pork patties

LWT

Volumn 38, Issue 4, 2005, Pages 363-370

  Rey, A I ^a   Hopia, A ^b   Kivikari, R ^b   Kahkonen, M ^b  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Cooked pork; Flavonoids; Lipid oxidation; Natural antioxidants

Indexed keywords

ANTIOXIDANTS; COLOR; CONCENTRATION (PROCESS); EXTRACTION; FOOD PRESERVATION; ORGANIC ACIDS; REFRIGERANTS;

BEETROOTS; CAFFEIC ACIDS; CLOUDBERRIES; HERBS; PLANT EXTRACTS; THIOBARBITURIC ACID (TBA);

FOOD PRODUCTS;

BETA VULGARIS; BETA VULGARIS SUBSP. VULGARIS; CHAMERION ANGUSTIFOLIUM; EPILOBIUM; RUBUS; RUBUS CHAMAEMORUS; SALIX;

EID: 12344309469     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.06.010     Document Type: Article

References (31)

1. S.A. A'Herne, and M.S. O'Brien The flavonoids, myricetin, quercetin and rutin, protect against cholestan-3β, 5α, 6β-triol induced toxicity in Chinese hamster ovary cells in vitro Nutrition Research 19 5 1999 749 760
2. Ang, C. Y. W., & Lyon, B. G. (1990). Evaluations of warmed-over flavor during chill storage of cooked broiler breast, thigh and skin by chemical, instrumental and sensory methods, Journal of Food Science. 55, 644-648, 673.
3. D.J. Buckley, P.A. Morrissey, and J.I. Gray Influence of dietary vitamin E on the oxidative stability and quality of pig meat Journal of Animal Science 73 1995 3122 3130
4. 2+ or ultraviolet light Journal of the American Oil Chemists' Society 75 12 1998 1717 1721
5. X. Chen, C. Jo, J.L. Lee, and D.U. Ahn Lipid oxidation, volatiles, and color changes of irradiated patties as affected by antioxidants Journal of Food Science 64 1 1999 16 19
6. C. Coudray, C. Bousset, J.C. Tressol, D. Pepin, and Y. Rayssiguier Short-term ingestion of chlorogenic or caffeic acids decreases zinc but not copper absorption in rats, utilization of stable isotopes and inductively coupled plasma mass spectrometry technique British Journal of Nutrition 80 6 1998 575 584
7. B. Ducrey, J.L. Wolfender, A. Marston, and K. Hostettmann Analysis of flavonol glycosides of thirteen Epilobium species (Onagraceae) by LC-UV and thermostpray LC-MS Phytochemistry 38 1995 129 137
8. J.H.von. Elbe, J.P. Adams, and J.H. Pasch Betalaines as food colorants IV International Congress of Food Science and Technology 1d 1974 18 20
9. L.N. Fernando, E.P. Berg, and I.U. Grun Quantification of hexanal by automated SPME for studying dietary influences on the oxidation of pork Journal of Food Composition and Analysis 16 2 2003 179 188
10. E.N. Frankel, M.L. Hu, and A.L. Tappel Rapid headspace gas chromatography of hexanal as a measure of lipid peroxidation in biological samples Lipids 24 11 1989 976 981
11. M. Friedman, and H.S. Jürgens Effect of pH on the stability of plant phenolic compounds Journal of Agricultural and Food Chemistry 48 2000 2101 2110
12. S. Hakkinen, M. Heinonen, S. Karenlampi, H. Mykkanen, J. Ruuskanen, and R. Torronen Screening of selected flavonoids and phenolic acids in 19 berries Food Research International 32 5 1999 345 353
13. M.P. Kahkonen, A.I. Hopia, H.J. Vuorela, J.P. Rauha, K. Pihlaja, T.S. Kujala, and M. Heinonen Antioxidant activity of plant extracts containing phenolic compounds Journal of Agricultural and Food Chemistry 47 10 1999 3954 3962
14. C. Karastogiannidou Effects of onion quercetin on oxidative stability of cook-chill chicken in vacuum-sealed containers Journal of Food Science 64 6 1999 978 981
15. T.L. McCarthy, J.P. Kerry, J.F. Kerry, P.B. Lynch, and D.J. Buckley Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties Meat Science 57 2001 45 52
16. P.A. Morrissey, and J.Z. Tichivangana The antioxidant activities of nitrite and nitrosylmyoglobin in cooked meats Meat Science 14 1985 175 190
17. Y. Okabe, A. Watanabe, H. Shingu, S. Kushibiki, K. Hodate, M. Ishida, S. Ikeda, and T. Takeda Effects of alpha-tocopherol level in raw venison on lipid oxidation and volatiles during storage Meat Science 62 4 2002 457 462
18. S.S. Pekkarinen, I.M. Heinonen, and A.I. Hopia Flavonoids quercetin, myricetin, kaemferol and (+)-catequin as antioxidants in methyl linoleate Journal of the Science of Food and Agriculture 79 4 1999 499 506
19. L. Pelletier, A. Brown, B. Otrysko, and J.N. McNeil Entomophily of the cloudberry (Rubus chamaemorus) Entomologia Experimentalis et Applicata 101 3 2001 219 224
20. P.R. Puupponen, L. Nohyned, C. Meier, M. Kahkonen, M. Heinonen, A. Hopia, and K.M. Oksman Antimicrobial properties of phenolic compounds from berries Journal of Applied Microbiology 90 4 2001 494 507
21. J.P. Rauha, S. Remes, M. Heinonen, A. Hopia, M. Kahkonen, T. Kujala, and K. Pihlaja Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds International Journal of Food Microbiology 56 1 2000 3 12
22. J.A. Ross, and C.M. Kasum Dietary flavonoids bioavailability, metabolic effects and safety Annual Reviews of Nutrition 22 2002 19 34
23. M. Salih, D.M. Smith, J.F. Price, and L.E. Dawson Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry Poultry Science 66 1987 1483 1488
24. SAS (1999). Statistics. In SAS User Guide. Cary, NC: Statistical Analysis System Inst. Inc.
25. K. Sato, G.R. Hegarty, and H.K. Herring The inhibition of warmed-over flavour in cooked meats Journal of Food Science 38 1971 398 403
26. K. Schwarz, G. Bertelsen, L.R. Nissen, P.T. Gardner, M.I. Heinonen, A. Hopia, T. Huynh-Ba, P. Lambelet, D. McPhail, L.H. Skibsted, and L. Tijburg Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds European Food Research and Technology 212 2001 319 328
27. F. Shahidi Validity of the 2-thiobarbituric acid (TBA) test for the evaluation of oxidative rancidity in cured meat products Proceedings of the International Congress of Meat Science and Technology 35 1989 563 567
28. F. Shahidi, Y. Zheng, and Z.O. Saleemi Stabilization of meat lipids with flavonoids and flavonoid-related compounds Journal of Food Lipids 1 1 1993 69 78
29. W. Shunyong Effects of packaging and soy protein isolate antioxidant on lipid oxidation of ground beef Dissertation Abstracts International 55 1 1994 10
30. M. Wettasingle, B. Bolling, L. Plhak, H. Xiao, and K. Parkin Phase II enzyme-inducing and antioxidant activities of beetroot (Beta vulgaris L.) extracts from phenotypes of different pigmentation Journal of Agricultural and Food Chemistry 50 23 2002 6704 6709
31. G.M. Willians, M.J. Iatropoulos, and J. Whysner Safety assessment of butylated hydroxyanisole and butylated hydroxytoluene as antioxidant food additives Food and Chemical Toxicology 37 1999 1027 1038