Acorns (Quercus rotundifolia Lam.) and grass as natural sources of antioxidants and fatty acids in the " montanera" feeding of Iberian pig: Intra- and inter-annual variations

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 997-1004

  Tejerina, D ^a   Garcia Torres S ^a   Cabeza de Vaca, M ^a   Vazquez F M ^a   Cava, R ^b  

^a Centro de Investigacion Finca La Orden   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

" Montanera"; Acorn; Antioxidant; Fatty acid; Grass; Iberian pig

Indexed keywords

'' MONTANERA''; ACORN; ANTIOXIDANT; GRASS; IBERIAN PIGS;

ANIMALS; PHENOLS; SATURATED FATTY ACIDS;

COMPUTER GRAPHICS;

ALPHA TOCOPHEROL; ANTIOXIDANT; ELLAGIC ACID; ELLAGITANNIN; FATTY ACID DERIVATIVE; GALLIC ACID; GAMMA TOCOPHEROL; MONOUNSATURATED FATTY ACID; PHENOL DERIVATIVE; PROTEIN; SATURATED FATTY ACID; TANNIN; TANNIN DERIVATIVE; TROLOX C;

ACORN; ANIMAL EXPERIMENT; ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; DRUG DETERMINATION; FATTY ACID ANALYSIS; FEEDING; GRASS; HYDROLYSIS; HYDROPHILICITY; LIPOPHILICITY; NONHUMAN; OAK; PHYTOCHEMISTRY; POLYMERIZATION; PRECIPITATION; QUERCUS ROTUNDIFOLIA; SWINE;

ANIMALIA; QUERCUS ROTUNDIFOLIA; SUIDAE;

EID: 77956611754     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.058     Document Type: Article

References (36)

1. AOAC Official methods of analysis of the Association of Official Analytical Chemists 2003, AOAC International, Gaithersburg, MD. 17th ed.
2. Bagci E., Özcelik H. Fatty acid and tocochromanol patterns of some isatis L. (Brassicaceae) species from Turkey. Pakistan Journal of Botany 2009, 41:639-646.
3. Bonner F.T. Maturation of Shumard and white oak acorns. Forest Science 1976, 22:149-154.
4. Cadahía Fernández, E., Conde Arias-Camisón, E., Cañellas Rey de Viñas, I. & García Vallejo, M.C. (1993). Variación del contenido de taninos en las bellotas de Quercus Suber L. Y Quercus ilex L. durante el proceso de maduración. Congreso Forestal Español. Lourizán. Ponencias y comunicaciones. Tomo II, 485-489.
5. Cano A., Hernández-Ruiz J., García-Canovas F., Acosta M., Arnao M.B. An end-point meted for estimation of the total antioxidant activity in plant material. Phytochemical Analysis 1998, 9:196-202.
6. Cantos E., Espín J.C., López-Bote C., de la Hoz L., Ordóñez J.A., Tomás-Barberán F.A. Phenolic compounds and fatty acids from acorns (Quercus spp.), the main dietary constituent of free-ranged Iberian pigs. Journal of Agricultural and Food Chemistry 2003, 51:6248-6255.
7. Cava R., Ruiz J., López-Bote C., Martín L., García C., Ventanas J., et al. Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig. Meat Science 1997, 45:263-270.
8. Cava R., Ruíz J., Ventanas J., Antequera T. Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: Extensive feeding and alpha-tocopheryl acetate supplementation. Meat Science 1999, 52:165-172.
9. Cava R., Ventanas J., Tejeda J.F., Ruiz J., Antequera T. Effect of free-range rearing and α-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs. Food Chemistry 2000, 68:51-59.
10. Cayuela J.M., Garrido M.D., Sancho Bañón J., Ros J.M. Simultaneous HPLC analysis of α-tocopherol and cholesterol in fresh pig meat. Journal of Agricultural and Food Chemistry 2003, 51:1120-1124.
11. Daza A., López-Bote C.J., Tomás Barberán F.A., Espin J.C., López Carrasco C., Olivares A., et al. Effect of Mediterranean forest parasite with Curculio sp. on nutritional value of acorn for Iberian pig feeding and fat characteristics. Meat Science 2007, 76:316-320.
12. Daza A., Rey A.I., Ruiz J., López-Bote C.J. Effects of feeding in free-range conditions or in confinement with different dietary MUFA/PUFA ratios and tocopheryl acetate, on antioxidants accumulation and oxidative stability in Iberian pigs. Meat Science 2005, 69:151-163.
13. de la Hoz L., López M.O., Hierro E., Cambero M.I. Efecto de la dieta de cerdos ibericos en la composicion en acidos grasos de la grasa intramuscular e intermuscular de jamones. Food Science and Technology International 1996, 2:391-397.
14. Devesa, J.A. (1995). Flora y vegetación de Extremadura. Ed. Universitas. Badajoz.
15. Folch J., Lees M., Sloane Stanley G.H. A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry 1957, 226:497-509.
16. Goffman F.D., Thies W., Velasco L. Chemotaxonomic value of tocopherols in Brassicaceae. Phytochemistry 1999, 49:682-687.
17. Hagerman E. Radial diffusion meter for determining tannin in plant extracts. Journal of Chemical Ecology 1987, 13(3):437-449.
18. Heimler D., Vignolini P., Dini M.G., Vincieri F.F., Romani A. Antiradical activity and polyphenol composition of local Brassicaceae edible varieties. Food Chemistry 2006, 99:464-469.
19. Liu Q., Scheller K.K., Schaeffer D.M. Technical note: A simplified procedure for vitamin E determination in beef muscle. Journal of Animal Science 1996, 74:2406-2410.
20. López-Carrasco, C., Daza, A., Rey, A. & López-Bote, C. (2004). Efectos de las heladas y los carpófagos (Curculio sp.) sobre la calidad de bellotas en una dehesa de Castilla-La Mancha. Pastos y ganadería Extensiva. Actas de la XLIV Reunión Científica de la S.E.E.P., Salamanca, pp. 427-432.
21. Manach C., Scalbert A., Morand C., Remesy C., Jimenez L. Polyphenols: Food sources and bioavailability. American Journal of Clinical Nutrition 2004, 79:727-747.
22. Ordoñez J.A., López M.O., Hierro E., Cambero M.I., de la Hoz L. Efecto de la dieta de cerdos ibéricos en la composición en ácidos grasos del tejido adiposo y muscular. Food Science and Technology International 1996, 2:383-390.
23. Rakić S., Povrenović D., Tešević V., Simić M., Maletić R. Oak acorn, polyphenols and antioxidant activity in functional food. Journal or Food Engineering 2006, 74:416-423.
24. Rey A.I., Daza A., López-Carrasco C., López-Bote C.J. Feeding Iberian pigs with acorns and grass in either free-range or confinement affects the carcass characteristics and fatty acids and tocopherols accumulation in Longissimus dorsi muscle and backfat. Meat Science 2006, 73:66-74.
25. Rey A.I., Isabel B., Cava R., López-Bote C.J. Dietary acorns provide a source of gamma-tocopherol to pigs raised extensively. Canadian Journal of Animal Science 1998, 78:441-443.
26. Rey A.I., Lopez-Bote C.J., Sanz Arias R. Effect of extensive feeding on tocopherol concentration and oxidative stability of muscle microsomes from Iberian Pigs. Animal Science 1997, 65(5):15-520.
27. Shimada T., Sayito T. Re-evaluation of the relationship between rodent populations and acorn masting: A review from the aspect of nutrients and defensive chemicals in acorns. Population Ecology 2006, 48:341-352.
28. Singleton V.L., Rossi J.A. Colorimetry if total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology Viticulture 1965, 16:144-158.
29. SPSS.PC+ (2005). SPSS Trends 14.0. SPSS Inc., Chicago. EEUU.
30. Vázquez F.M. Semillas de género Quercus 1998, Publicaciones de la Consejería de Agricultura y Medio Ambiente, Badajoz.
31. Vázquez, F.M. (2000). Valoración de montaneras: Producción frutal y evolución de la calidad. II Jornadas El Cerdo Ibérico y sus Productos. Salamanca 24 y 25 de mayo de 2000.
32. Vázquez F.M., Doncel E., Ramos S. Variaciones de calidad en la bellota. Solo Cerdo Ibérico 2001, 6:75-80.
33. Waterman P.G., Mole S. Extraction and quantification. Vainillin method. Analysis of phenolic plant metabolites 1994, Blackwell Scientific Publication, Oxford.
34. Wilson T.C., Hagerman A.E. Quantitative determination of ellagic acid. Journal of Agricultural and Food Chemistry 1990, 38:1678-1683.
35. Wood J.D., Richardson R.I., Nute G.R., Fisher A.V., Campo M.M., Kasapidou E. Effects of fatty acids on meat quality: A review. Meat Science 2003, 66:21-32.
36. Zhentian L., Jervis J., Helm R.F. Use of methanolysis for the determination of total ellagic and gallic acid contents of wood and food products. Journal of Agricultural and Food Chemistry 2001, 49:1165-1168.