The incorporation of dehydrated rosemary leaves in the rations of turkeys and their impact on the oxidative stability of the produced raw and cooked meat

International Journal of Food Sciences and Nutrition

Volumn 58, Issue 4, 2007, Pages 312-320

  Botsoglou, N A ^a   Govaris, A ^b   Giannenas, I ^a   Botsoglou, E ^a   Papageorgiou, G ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b UNIVERSITY OF THESSALY   (Greece)

Author keywords

tocopherol; Dietary supplementation; Lipid oxidation; Refrigerated storage; Rosemary leaves; Turkey meat

Indexed keywords

ALPHA TOCOPHEROL; MALONALDEHYDE; ROSMARINUS OFFICINALIS EXTRACT;

ANIMAL TISSUE; ARTICLE; BREAST; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; COOKING; FEMALE; FOOD ANALYSIS; FOOD INTAKE; FOOD PROCESSING; FOOD STORAGE; FREEZING; LIPID OXIDATION; MEAT; NONHUMAN; PLANT LEAF; THIGH; TURKEY (BIRD);

ALPHA-TOCOPHEROL; ANIMAL FEED; ANIMALS; ANTIOXIDANTS; COOKERY; DIETARY SUPPLEMENTS; DRUG SYNERGISM; FEMALE; FOOD HANDLING; LIPID PEROXIDATION; MALONDIALDEHYDE; PLANT LEAVES; POULTRY; ROSMARINUS; TURKEYS;

ROSMARINUS OFFICINALIS;

EID: 34250693142     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480701228583     Document Type: Article

References (32)

1. Botsoglou, NA, Fletouris, DJ, Papageorgiou, GE, Vassilopoulos, VN, Mantis, AJ and Trakatellis, AG (1994) A rapid, sensitive, and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissues, food, and feedstuff samples. J Agric Food Chem, 42, pp. 1931-1937.
2. Botsoglou, NA, Fletouris, DJ, Psomas, I. and Mantis, A. (1998) Rapid gas chromatographic method for simultaneous determination of cholesterol and tocopherol in eggs. J AOAC Int, 81, pp. 1177-1183.
3. Botsoglou, NA, Christaki, E., Fletouris, DJ, Florou-Paneri, P. and Spais, AB (2002) The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage. Meat Sci, 62, pp. 259-265.
4. Botsoglou, NA, Fletouris, DJ, Florou-Paneri, P., Christaki, E. and Spais, AB (2003) The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage. Food Res Int, 36, pp. 207-213.
5. Botsoglou, NA, Govaris, A., Botsoglou, EN, Grigoropoulou, SH and Papageorgiou, G. (2003) Antioxidant activity of dietary oregano essential oil and α-tocopheryl acetate supplementation in long-term frozen stored turkey meat. J Agric Food Chem, 51, pp. 2930-2936.
6. Botsoglou, NA, Grigoropoulou, SH, Botsoglou, E., Govaris, A. and Papageorgiou, G. (2003) The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage. Meat Sci, 65, pp. 1193-1200.
7. Choi, IS (1990) Effects of some antioxidants added to sardine oil on tocopherol contents in plasma and liver of rats. Kor J Nutr, 23, pp. 44-51.
8. Chu, YH and Hsu, HF (1999) Effects of antioxidants on peanut oil stability. Food Chem, 66, pp. 29-34.
9. Cuvelier, M., Richard, H. and Berset, C. (1996) Antioxidative activity and phenolic composition of pilot-plant and commercial extracts of sage and rosemary. J Am Oil Chem Soc, 73, pp. 645-652.
10. Demo, A., Petrakis, Ch, Kefalas, P. and Boskou, D. (1998) Nutrient antioxidants in some herbs and Mediterranean plant leaves. Food Res Int, 31, pp. 351-354.
11. 2 and hemoprotein. Food Res Int, 26, pp. 405-411.
12. Frankel, E., Huang, SW, Aeschbach, R. and Prior, E. (1996) Antioxidant activity of a rosemary extract and its constituents, carnosic acid, carnosol, and rosmarinic acid, in bulk oil and oil-in-water emulsion. J Agric Food Chem, 44, pp. 131-135.
13. Galobart, J., Barroeta, AC, Baucells, MD, Codony, R. and Ternes, W. (2001) Effect of dietary supplementation with rosemary extract and α-tocopheryl acetate on lipid oxidation in eggs enriched with ω3-fatty acids. Poult Sci, 80, pp. 460-467.
14. Gutensperger, B., Hammerli-Meier, D. and Escher, F. (1998) Rosemary extract and precooking effects on lipid oxidation in heat-sterilized meat. J Food Sci, 63, pp. 955-957.
15. Higgins, FM, Kerry, JP, Buckley, DJ and Morrissey, PA (1998) Effect of dietary α-tocopheryl acetate supplementation on α-tocopherol distribution in raw turkey muscles and its effect on the storage stability of cooked turkey meat. Meat Sci, 50, pp. 373-383.
16. Jensen, C., Guidera, J., Skovgaard, IM, Staun, H. and Skibsted, LH (1997) Effects of dietary α-tocopheryl acetate supplementation on α-tocopherol deposition in porcine M. psoas major and M. longissimus dorsi and on drip loss. Color stability of pork meat. Meat Sci, 45, pp. 491-500.
17. Kuzmenko, AI, Morozova, RP, Nikolenko, IA, Donchenko, GV, Richheimer, SL and Bailey, DT (1999) Chemiluminiscence determination of the in vivo and in vitro antioxidant activity of RoseOx® and carnosic acid. J Photochem Photobiol, 48, pp. 63-67.
18. Lauridsen, C., Buckley, DJ and Morrissey, PA (1997) Influence of dietary fat and vitamin E supplementation on α-tocopherol levels and fatty acid profiles in chicken muscle membranal fractions and on susceptibility to lipid peroxidation. Meat Sci, 46, pp. 9-22.
19. Lin, CF, Gray, JI, Asghar, A., Buckleg, DJ, Booren, AM and Flegal, CJ (1989) Effects of dietary oils and α-tocopherol supplementation on lipid composition and stability of broiler meat. J Food Sci, 54, pp. 1457-1460.
20. Lopez-Bote, CJ, Gray, JI, Gomaa, EA and Flegal, CJ (1998) Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat. Br Poult Sci, 39, pp. 235-240.
21. Martinez-Tome, M., Jimenez, A., Ruggieri, S., Frega, N., Strabbioli, R. and Murcia, A. (2001) Antioxidant properties of Mediterranean spices compared with common food additives. J Food Prot, 64, pp. 1412-1419.
22. Marusich, WL, De Ritter, E., Ogrinz, EF, Keating, J., Mitrovic, M. and Bunnell, RH (1975) Effect of supplemental vitamin E in control of rancidity in poultry meat. Poult Sci, 54, pp. 831-844.
23. Offord, E., Guillot, F., Aeschbach, R., Loliger, J. and Pfeifer, A. (1997) Antioxidant and biological properties of rosemary components: Implications for food and health. Natural antioxidants. Chemistry, health effects and applications, pp. 88-96. AOCS, Press, Washington, DC
24. Papageorgiou, G., Botsoglou, NA, Govaris, A., Giannenas, I., Iliadis, S. and Botsoglou, E. (2003) Effect of oregano oil and α-tocopheryl acetate dietary supplementation on iron-induced lipid oxidation of turkey breast, thigh, liver and heart tissues. J Anim Physiol Anim Nutr, 87, pp. 1-12.
25. Rhee, KS and Ziprin, YA (1987) Lipid oxidation in retail beef, pork and chicken muscles as affected by concentrations of heme pigments and nonheme iron and liposomal enzymic peroxidation activity. J Food Biochem, 11, pp. 1-15.
26. Richheimer, S., Bernart, M., King, G., Kent, C. and Bailey, D. (1996) Antioxidant activity of lipid-soluble phenolic diterpenes from rosemary. J Am Chem Soc, 73, pp. 507-514.
27. Sheehy, PJA, Morrisey, PA and Flynn, A. (1994) Consumption of thermally-oxidised sunflower oil by chicks reduces α-tocopherol status and increases susceptibility of tissues to lipid oxidation. Br J Nutr, 71, pp. 53-65.
28. Tang, SZ, Kerry, JP, Sheehan, D., Buckley, DJ and Morrissey, PA (2001) Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat. Meat Sci, 57, pp. 331-336.
29. Torre, J., Lorenzo, MP, Martinez-Alcazar, MP and Barbas, C. (2001) Simple high-performance liquid chromatography method for a-tocopherol measurement in Rosmarinus officinalis leaves: New data on a-tocopherol content. J Chromatogr A, 919, pp. 305-311.
30. Wada, S. and Fang, X. (1992) The synergistic antioxidant effect of rosemary extract and α-tocopherol in sardine oil model system and frozen-crushed fish meat. J Food Process Preserv, 16, pp. 263-274.
31. Wen, J., McCarthy, SN, Higgins, FM, Morrissey, PA, Buckley, DJ and Sheehy, PJA (1997) Effect of dietary α-tocopheryl acetate on the uptake and distribution of α-tocopherol in turkey tissues and lipid stability. Irish J Agric Food Res, 36, pp. 65-74.
32. Wong, JW, Hashimoto, K. and Shibamoto, T. (1995) Antioxidant activities of rosemary and sage extracts and vitamin E in a model system. J Agric Food Chem, 43, pp. 2707-2712.