Extracts of olive polyphenols improve lipid stability in cooked beef and pork: Contribution of individual phenolics to the antioxidant activity of the extract

Food Chemistry

Volumn 116, Issue 4, 2009, Pages 892-897

  DeJong, Sharon ^a   Lanari, Maria Cecilia ^b  

^a CSIRO   (Australia)

^b CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Antioxidants; Beef; Lipid oxidation; Olive; Polyphenol; Pork; Warmed over favour

Indexed keywords

ANTIOXIDANT; CAFFEIC ACID; COUMARIC ACID; GALLIC ACID; HYDROXYTYROSOL; LIPID; OLEUROPEIN; OLIVE OIL; PARA COUMARIC ACID; POLYPHENOL DERIVATIVE; QUERCETIN; RUTOSIDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TYROSOL; VANILLIC ACID;

ARTICLE; BEEF; CHEMICAL COMPOSITION; CONTROLLED STUDY; COOKED FOOD; LIPID OXIDATION; MOLECULAR INTERACTION; OLIVE; PORK; TEA; WASTE WATER; WINE;

EID: 66049142569     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.053     Document Type: Article

References (41)

1. Aparicio R., Roda L., Albi M.A., and Gutierrez F. Effect of various compounds on virgin olive oil stability measured by Rancimat. Journal of Agricultural and Food Chemistry 47 (1999) 4150-4155
2. Baldioli M., Servili M., Perreti G., and Montedoro G.F. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. Journal of the American Oil Chemists Society 73 11 (1996) 1589-1593
3. Bekhit A.E.D., Geesink G.H., Ilian M.Q.A., Morton J.D., and Bikkerstaffe R. The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties. Food Chemistry 81 (2003) 175-187
4. Boitia J.M., Ortuño A., Benavente-Garcia O., Baidez A.G., Frias J., Marcos D., et al. Modulation of the biosynthesis of some phenolic compounds in Olea europea L. fruits: Their influence in olive oil quality. Journal of Agricultural and Food Chemistry 49 (2001) 355-358
5. Brannan R.G., and Mah E. Grape seed extract inhibits lipid oxidation in muscle from different species during refrigerated and frozen storage and oxidation catalyzed by peroxynitrite and iron/ascorbate in a pyrogallol red model system. Meat Science 77 4 (2007) 540-546
6. Brenes M., Garcia P., Duran M.C., and Garrido A. Concentration of phenolic compounds change in storage brines of ripe olives. Journal of Food Science 58 (1993) 347-350
7. Brenes M., Garcia A., Garcia P., Rios J.J., and Garrido A. Phenolic compounds in Spanish olive oils. Journal of Agricultural and Food Chemistry 47 (1999) 3535-3540
8. Briante R., Batumi M., Terenziani S., Bismuto E., Febraio F., and Nucci R. Olea europea L. leaf extract and derivatives: Antioxidant properties. Journal of Agricultural and Food Chemistry 50 (2002) 4934-4940
9. Channon H.A., and Trout G.R. Effect of tocopherol concentration on rancidity development during frozen storage of a cured and an uncured processed pork product. Meat Science 62 (2002) 9-17
10. Chimi H., Cilliard J., Cilliard P., and Rahmani M. Peroxyl and hydroxyl radical scavenging activity of some natural phenolic antioxidants. Journal of the American Oil Chemists Society 68 5 (1991) 307-312
11. Cornell J.A. Experiments with mixtures. Design, models and the analysis of mixture data. 2nd ed. (1990), John Wiley and Sons, Inc, New York
12. De Freitas V.A.P., and Glories Y. Concentration and compositional changes of proacyanidins in grape seeds and skin of white Vitis vinifera varieties. Journal of the Science of Food and Agriculture 79 (1999) 1601-1606
13. Enser M., Hallett B., Hewitt G.A., Forsey A.J., and Wood J.D. Fatty acid content and composition of English beef, lamb and pork at retail. Meat Science 42 4 (1996) 443-456
14. Fogliano V., Verde V., Randazzo G., and Ritieni A. Method for measuring antioxidant activity and its application to monitoring the antioxidant capacity of wines. Journal of Agricultural and Food Chemistry 47 (1999) 1035-1040
15. Franconi F., Coinu R., Carta S., Urgeghe P.P., Ieri F., Mulinacci N., et al. Antioxidant effect of two virgin olive oils depends on the concentration and composition of minor polar compounds. Journal of Agricultural and Food Chemistry 54 (2006) 3121-3125
16. Gutfinger T. Polyphenols in olive oil. Journal of the American Oil Chemists Society 58 (1981) 966-968
17. He Y., and Shahidi F. Antioxidant activity of green tea and its catechins in a fish meat model system. Journal of Agricultural and Food Chemistry 45 (1997) 4262-4266
18. Hrncirik K., and Fritsche S. Relation between the endogenous antioxidant system and the quality of extra virgin olive oil under accelerated storage conditions. Journal of Agricultural and Food Chemistry 5 (2005) 2103-2110
19. Jayathilakan K., Sharma G.K., Radhakrishna K., and Bawa A.S. Antioxidant potential of synthetic and natural antioxidants and its effect on warmed-over-flavour in different species of meat. Food Chemistry 105 3 (2007) 908-916
20. Larrauri J.A., Ruperez P., and Saura-Calixto F. Antioxidant activity of wine pomace. American Journal of Enology and Viticulture 47 4 (1996) 369-372
21. Lesage-Meessen L., Navarro D., Maunier S., Sigoillot J.C., Lorquin J., Delattre M., et al. Simple phenolic content in olive oil residues as a function of extraction systems. Food Chemistry 75 4 (2001) 501-507
22. Manna C., Galleti P., Cucciolla V., Montedoro A., and Zappia V. Olive oil hydroxytyrosol protects human erythrocytes against oxidative damage. Journal of Nutritional Biochemistry 10 (1999) 159-165
23. Matos L.C., Pereira J.A., Andrade P.B., Scabra R.M., and Oliveira M.B. Evaluation of a numerical method to predict the polyphenol content in monovarietal oils. Food Chemistry 102 (2007) 976-983
24. Medina I., Sacchi R., Biondi L., Aubourg S., and Paolillo L. Effect of packing media on the oxidation of canned tuna lipids, antioxidant effectiveness of extra virgin olive oil. Journal of Agricultural and Food Chemistry 46 3 (1998) 1150-1157
25. Medina I., Satue-Garcia M.T., Bruce German J., and Frankel E.N. Comparison of natural polyphenol antioxidants from extra virgin olive oil with synthetic antioxidants in tuna lipids during thermal oxidation. Journal of Agricultural and Food Chemistry 47 12 (1999) 4873-4879
26. Morello J.R., Vuorela S., Romero M.P., Morilva M.J., and Heinonen M. Antioxidant activity of olive pulp and olive oils phenolic compounds of the Arbequina cultivars. Journal of Agricultural and Food Chemistry 53 (2005) 2002-2008
27. Nielsen J.H., Sorensen B., Skibsted L.H., and Bertelsen G. Oxidation of pre-cooked minced pork as influenced by chill storage of raw muscle. Meat Science 46 2 (1997) 191-197
28. Obied H.K., Allen M.S., Bedgood D.R., Prenzler P.D., Robards K., and Stockmann R. Bioactivity and analysis of biophenols recovered from olive mill waste. Journal of Agricultural and Food Chemistry 53 (2005) 823-837
29. Obied H., Bedgood D.R., Prenzler P.D., and Robards K. Bioscreening of Australian olive mill waste extract: Biophenol content, antioxidant, antimicrobial and molluscidal activities. Food and Chemical Toxicology 45 (2007) 1238-1248
30. Paiva-Martins F., and Gordon M.H. Effects of pH and ferric ions on the antioxidant activity of olive polyphenols in oil-in-water emulsions. Journal of the American Oil Chemists Society 79 6 (2002) 571-576
31. Papadopoulos G., and Boskou D. Antioxidant effects of natural phenols on olive oil. Journal of the American Oil Chemists Society 68 9 (1991) 669-671
32. Persson E., Graziani G., Ferracane R., Fogliano V., and Skog K. Olive oil phenols reduce the formation of heterocyclic amines during frying of beef burgers. Food Chemical Toxicology 41 (2003) 1587-1597
33. Ramanathan L., and Das N.P. Studies on the control of lipid oxidation in ground fish by some polyphenolic natural products. Journal of Agricultural and Food Chemistry 40 (1992) 17-21
34. Rhee K.S., Anderson L.M., and Sams A.R. Lipid oxidation potential of beef, chicken and pork. Journal of Food Science 61 1 (1996) 8-12
35. Rice-Evans C.A., Miller N.J., and Paganga G. Antioxidant properties of phenolic compounds. Trends in Plant Science 2 4 (1997) 152-159
36. Rodin P.S., Karathanos V.T., and Mantravinou A. Partitioning of olive oil antioxidants between oil and water phases. Journal of Agricultural and Food Chemistry 50 (2001) 596-601
37. SAS. SAS user's guide statistics (1998), SAS Institute, Cary, NC, USA
38. Shahidi F., and Wanasundara P.K.J. Phenolic antioxidants. Critical Reviews in Food Science and Nutrition 32 10 (1992) 67-103
39. Shahidi F., Zheng Y., and Saleemi Z.O. Stabilization of meat lipids with flavonoids and flavonoid-related compounds. Journal of Food Lipids 1 1 (1993) 69-78
40. Tay H.C., Aberle E.D., and Judge M.D. Iron catalyzed oxidative rancidity in prerigor ground pork. Journal of Food Science 48 6 (1983) 1328-1332
41. Yang, A., Lanari, M. C., Brewster, M., & Tume, R. K. (2000). Eating quality and display life of meat and meat products. Sydney, Australia: Meat and Livestock Australia.