Assessment of the antioxidant potential of selected plant extracts - In vitro and in vivo experiments on pork

Meat Science

Volumn 85, Issue 4, 2010, Pages 779-784

  Lahucky, Rudolf ^a   Nuernberg, Karin ^b   Kovac, Lubomir ^a   Bucko, Ondrej ^a   Nuernberg, Gerd ^b  

^a SLOVAK UNIVERSITY OF AGRICULTURE IN NITRA   (Slovakia)

^b LEIBNIZ INSTITUTE FOR FARM ANIMAL BIOLOGY FBN   (Germany)

Author keywords

Antioxidant activity; Meat quality; Natural antioxidants; Plant extracts; Pork

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; ESSENTIAL OIL; PLANT EXTRACT;

ANGIOSPERM; ANIMAL; ARTICLE; COLOR; DRUG EFFECT; FOOD HANDLING; FOOD PRESERVATION; MEAT; METABOLISM; METHODOLOGY; PH; SKELETAL MUSCLE; SWINE;

ANGIOSPERMS; ANIMALS; ANTIOXIDANTS; COLOR; FOOD PRESERVATION; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE, SKELETAL; OILS, VOLATILE; PLANT EXTRACTS; SWINE; VITAMIN E;

MELISSA; MELISSA OFFICINALIS; ORIGANUM; ORIGANUM VULGARE; SALVIA; SALVIA OFFICINALIS; SUIDAE;

EID: 77954959464     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.04.004     Document Type: Article

References (39)

1. Bauer J.A., Pearson K.J., Price N.L., Jamieson H.A., Lerin C., Kalra A., et al. Resveratrol improves health and survival of mice on a high-calorie diet. Nature 2006, 444(7117):337-342.
2. Branen A.L. Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. Journal of American Oil Chemical Society 1975, 52:59-63.
3. Brewer M.S., Lan H.-Y., McKeith F.K. Consumer evaluation of pork appearance with differing physiological and packaging conditions. Journal of Muscle Foods 1998, 9:273-281.
4. Buckley D.J., Morrissey P.A., Gray J.I. Influence of dietary vitamin E on the oxidative stability and quality of pig meat. Journal of Animal Science 1995, 73:3122-3131.
5. Caillet S., Salmieri S., Lacroix M. Evaluation of free radical-scavenging properties of commercial grape phenol extracts by a fast colorimetric method. Food Chemistry 2006, 95:1-8.
6. Carpenter R., O'Grady M.N., O'Callaghan Y.C.O., O'Brien N.M., Kerry J.P. Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork. Meat Science 2007, 76(4):604-610.
7. Cuvelier M.E., Berset C., Richard H. Antioxidant constituent in Sage (Salvia officinalis). Journal of Agricultural and Food Chemistry 1994, 42:665-669.
8. Exarchou V., Nenadis N., Tsimidou M., Gerothanassis I.P., Troganis A., Boskou D. Antioxidant activities and phenolic composition of extracts from Greek Oregano, Greek Sage, and Summer Savory. Agricultural and Food Chemistry 2002, 50(19):5294-5299.
9. Fasseas M.K., Mountzouris K.C., Tarantilis P.A., Polissiou M., Zervas G. Antioxidant activity in meat treated with oregano and Sage essential oils. Food Chemistry 2007, 106:1188-1194.
10. Faustman C., Cassens R.G., Scharfer D.M., Buege D.R., Williams S.N., Scheller K.K. Improvement of pigment and lipid stability in Holstein steer beef by dietary supplementation with vitamin E. Journal of Food Science 1989, 54:858-862.
11. Formanek Y., Lynch A., Galvin K., Farkas J., Kerry J.P. Combined effects of irradiation and the use of natural antioxidants on the shelf-life stability of overwrapped minced beef. Meat Science 2003, 63:433-440.
12. Fujii J., Otsu K., Zorzato F., De Leon S., Khana V.K., Weiler J., et al. Identification of a mutation in the porcine ryanodine receptor that is associated with malignant hyperthermia. Science, Washington 1991, 253:448-451.
13. Gray J.J., Goman E.A., Buckley D.J. Oxidative quality and shelf life of meats. Meat Science 1996, 43(Suppl.):S111-S123.
14. Habanova M., Haban M. Evaluation of antiradical activity of chosen plant resources. Acta Fytotechnica et Zootechnica (Agricultural University, Nitra, Slovakia) 2008, 1:1-6.
15. Hettiarachchy N.S., Glenn K.C., Gnanaesbandam R., Johnson M.G. Natural antioxidant extracts from fenugreek (Trigonella foenumgraecum) for ground beef patties. Journal of Food Science 1996, 61:516-519.
16. Holla M., Vaverkova S. The content and composition of volatile oil from Salvia officinalis L. in dependence on the locality of growing. Biologia (Bratislava) 1993, 48(6):619-621.
17. Holubek, R., & Jancovic, J. (1993). The effect of long-term fertilization on the changes of P and K in soil and dry matter of semi-natural grasslands. In Proceedings of the international symposium " long-term static fertilizer experiments" Warszawa-Krakow, Poland 1993.
18. Honikel K.O. Reference methods for the assessment of physical characteristics of meat. Meat Science 1998, 49:447-457.
19. Kanias G.D., Soufeles C.H., Loukis A., Philotheou-Panou E. Statistical study of essential oil composition in three cultivated Sage species. Journal Essential Oil Research 1998, 10:395-403.
20. Korimova L., Mate D., Turek P. The evaluation of raw fermented meat products stabilized with vitamin E and rosemary. Folia Veterinaria 1998, 42(4):179-181.
21. Kuechenmeister U., Nuernberg K., Fiedler I., Kuhn G., Nuernberg G., Ender K. Cell injury and meat quality of pig in the time period post-mortem from two genotypes susceptible or resistant to malignant hyperthermia. European Food Research and Technology 1999, 206:97-103.
22. 3 and E on quality characteristics of pigs and longissimus muscle antioxidative capacity. Meat Science 2007, 77:264-268.
23. Lahucky R., Krska P., Kuechenmeister U., Nuernberg K., Bahelka I., Demo P., et al. Influence of vitamin E supplementation on anti-oxidative status in muscle and meat quality of pig. Archiv fuer Tierzucht, Dummerstorf 2001, 43(5):487-497.
24. Marcincak S., Bystricky P., Turek P., Popelka P., Mate D., Sokol J., et al. The effect of natural antioxidants on oxidative processes in pork meat. Folia Veterinaria 2003, 47(4):215-217.
25. Mariassyova M. Antioxidant activity of some herbal extracts in rapeseed and sunflower oils. Journal of Food and Nutrition Research 2006, 45(3):104-109.
26. Markwell M.A.K., Haas S.M., Bieber L.L., Tolbert N.E. A modification of the Lowry procedure to simplify protein determination in membrane and lipoprotein samples. Analytical Biochemistry 1978, 87:206-210.
27. Mason L.M., Hogan S.A., Lynch A., O'Sullivan K., Lawlor P.G., Kerry J.P. Effects of restricted feeding and antioxidant supplementation on pig performance and quality characteristics of longissimus dorsi muscle from Landrace and Duroc pigs. Meat Science 2005, 70:307-317.
28. McCarthy T.L., Kerry J.P., Kerry J.F., Lynch P.B., Buckley D.J. Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties. Meat Science 2001, 57:177-184.
29. Mitsumoto, M., Sasaki, K., Otawara, K., Sasaki, K., Sakashita, K., & Homma, N., et al. (2002). Effect of dietary β-carotene, catechins and vitamin E supplementation on meat quality during display in pigs. In Proceedings of the 48th international congress of meat science and technology, 25-30th August 2002 (pp. 514-515). Rome, Italy.
30. Nuernberg K., Kuechenmeister U., Kuhn G., Nuernberg G., Winnefeld K., Ender K., et al. Influence of dietary vitamin E and selenium on muscle fatty acid composition in pigs. Food Research International 2002, 35:505-510.
31. Pizzale L., Bortollomeazzi R., Vichi S., Uberegger E., Conte L.S. Antioxidant activity of Sage (Salvia officinalis and S. fruticosa) and oregano (Origanum onites and O. intercedens) extracts related to their phenolic compound content. Journal of the Science of Food and Agriculture 2002, 82(14):1645-1651.
32. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans K. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 1999, 26:1231-1237.
33. Sebranek J.G., Sewalt V.J.H., Robbins K.L., Houser T.A. Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Science 2005, 69:289-296.
34. Sekretar S., Schmidt S., Vajdak M., Zahradnikova L., Annus J. Anti-oxidative and antimicrobial effects of some natural extracts in Lard. Czech Journal of Food Science 2004, 22(Special Issue):215-218.
35. Sheldon B.W., Curtis P.A., Dawson P.L., Ferkert P.R. Effect of dietary vitamin E on the oxidative stability, flavour, colour and volatile profiles of refrigerated and frozen turkey breast meat. Poultry Science 1997, 76:634-641.
36. Singleton V.L., Rossi J.A. Colorimetry of total phenolics with phospho-molybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 1965, 16:144-158.
37. 3, vitamin E, and magnesium supplementation on pork quality. Meat Science 2004, 67:81-86.
38. Wen J., Morrissey P.A., Buckley D.J., Sheehy P.J.A. Supranutritional vitamin E supplementation in pigs: Influence on subcellular deposition of α-tocopherol and on oxidative stability by conventional and derivative spectrophotometry. Meat Science 1997, 47:301-310.
39. Ynrong L., Foo Y. Polyphenolics of salvia - A review. Phytochemistry 2002, 59:117-140.