Lipid and protein oxidation in the internal part of Italian type salami containing basil essential oil (Ocimum basilicum L.);Oxidação dos lipídios e das proteínas na parte interna do salame tipo italiano contendo óleo essencial de manjericão (Ocimum basilicum L.)

Ciencia e Tecnologia de Alimentos

Volumn 31, Issue 2, 2011, Pages 436-442

  Cichoski, Alexandre José ^a   Cansian, Rogério Luis ^b   de Oliveira, Débora ^b   Gaio, Iloir ^b   Saggirato, Adriana Galon ^b  

^a FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

^b DEPARTMENT OF FOOD ENGINEERING   (Brazil)

Author keywords

Carbonyl; Natural antioxidant; Ocimum basilicum L.; Salami; TBARS

Indexed keywords

OCIMUM; OCIMUM BASILICUM;

EID: 80051684100     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612011000200024     Document Type: Article

References (38)

1. BATIFOULIER, F. et al. Influence of vitamin E on lipid and protein oxidation induced by H2O2 - activated MetMb in microsomal membranes form turkey muscle. Meat Science, v. 61, n. 4, p. 389-395, 2002. http://dx.doi.org/10.1016/S0309-1740(01)00209-1
2. BOZIN, B. et al. Characterization of volatile composition of essential oils of some lamiaceae spices and the antimicrobial and antioxidant activities of the entire oils. Journal of Agricultural and Food Chemistry, v. 54, n. 5, p. 1822-1828, 2006. http://dx.doi.org/10.1021/jf051922u
3. CAMPOS, R. M. L. et al. Fatty acid and volatile compounds from salami manufactured with yerba mate (Ilex paraguariensis) extract and pork back fat and meat from pigs fed on diets with partial replacement of maize with rice bran. Food Chemistry, v. 103, p. 1159-1167, 2007. http://dx.doi.org/10.1016/j.foodchem.2006.10.018
4. CASABURI, A. et al. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits. Food Microbiology, v. 25, n. 2, p. 335-347, 2008. http://dx.doi.org/10.1016/j.fm.2007.10.006
5. CHOPIN, C.; KONE, M.; SEROT, T. Study of the interaction of fish myosin with the products of lipid oxidation: The case of aldehydes. Food Chemistry, v. 105, p. 126-132, 2007. http://dx.doi.org/10.1016/j.foodchem.2007.03.058
6. DOPRADO, A. N. P. Avaliação da atividade antioxidante da casca e torta de noz-pecã Carya illinoinensis (Wangenh) C. Koch. 2008. 131 f. Dissertação (Mestrado em Ciencias dos Alimentos)-Universidade Federal de Santa Catarina, Florianópolis, 2008.
7. ESTÉVEZ, M.; CAVA, R. Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation: Contradictory effects in different types of frankfurters. Meat Science, v. 72, n. 2, p. 348-355, 2006. http://dx.doi.org/10.1016/j.meatsci.2005.08.005
8. FANDOHAN, P. et al. Toxicity and gastric tolerance of essential oils from Cymbopogon citrates, Ocimum gratissimum and Ocimum basilicum in Wistar rats. Food and Chemical Toxicology, v. 46, n. 7, p. 2493-2497, 2008.
9. FARIA, E. V.; YOTSUYANAGI, K. Técnicas de análise sensorial. Campinas: ITAL/LAFISE, 2002. 116 p.
10. GARDNER, H. W. Lipid hydroperoxide reactivity with proteins and amino acids: A Review. Journal Agriculture Food Chemistry, v. 27, n. 2, p. 220-229, 1979. http://dx.doi.org/10.1021/jf60222a034
11. GRAYER, R. J. et al. External flavones in sweet basil Ocimum basilicum, and related taxa. Phytochemistry, v. 43, n. 5, p. 1041-1047, 1996. http://dx.doi.org/10.1016/S0031-9422(96)00430-X
12. JAVANMARDI, J. et al. Chemical characterization of basil (Ocimum basilicum L.) found in local accessions and used in traditional medicines in Iran. Journal of Agricultural and Food Chemistry, v. 50, n. 21, p. 5878-5883, 2002. http://dx.doi.org/10.1021/jf020487q
13. KOUTSOUMANIS, K. et al. Modelling the effectiveness of a natural antimicrobial on Salmonella enteritidis as a function of concentraction, temperature and pH, using conductance measurements. Journal of Applied Microbiology, v. 84, n. 6, p. 981-987, 1998. http://dx.doi.org/10.1046/j.1365-2672.1998.00433.x
14. LEE, S. J. et al. Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties. Food Chemistry, v. 91, n. 1, p. 131-137, 2005. http://dx.doi.org/10.1016/j.foodchem.2004.05.056
15. LEVINE, R. L. et al. Carbonyl assay for determination of oxidatively modified proteins. Methods in Enzymology, v. 186, n. 1, p. 464-478, 1990. http://dx.doi.org/10.1016/0076-6879(90)86141-H
16. LIU, G.; XIONG, Y. L. Contribution of lipid and protein oxidation to rheological differences between chicken white and red muscle myofibrillar proteins. Journal of Agricultural and Food Chemistry, v. 44, n. 3, p. 779-784, 1996. http://dx.doi.org/10.1021/jf9506242
17. LIU, G.; XIONG, Y. L. Oxidatively induced chemical changes and interactions of mixed myosin, ß-lactoglobulin and soy 7S globulin. Journal of the Science Food and Agriculture, v. 80, p. 1601-1607, 2000. http://dx.doi.org/10.1002/1097-0010(20000901)80:11%3C1601::AID-JSFA685%3 E3.0.CO;2-O
18. LOUGHRIN, J. H.; KASPERBAUER, M. J. Light reflected from colored mulches affects aroma and phenolic content sweet basil (Ocimum basilicum L.) leaves. Journal of Agricultural and Food Chemestry, v. 49, n. 3, p. 1331-1335, 2001. http://dx.doi.org/10.1021/jf0012648
19. MENDES, S. Estudo quimico e bioatividade de Bacharris Semisserata DC. 2007. 79 f. Dissertação (Mestrado em Química Aplicada)-Universidade Estadual de Ponta Grossa, Ponta Grossa, 2007.
20. MERCIER, Y.; GATELLIER, P.; RENERRE, M. Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet. Meat Science, v. 66, n. 2, p. 467-473, 2004. http://dx.doi.org/10.1016/S0309-1740(03)00135-9
21. MIRANDA, A. L. P.; FRAGA, C. A. M. Atividade Seqüestradora de Radical Livre Determinação do Potencial Antioxidante de Substâncias Bioativas. In: MONGE, A.; GANELLIN, C. R. (Ed.). Pratical Studies for Medicinal Chemistry. IUPAC, 2006.
22. NASSU, R. T. et al. Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant. Meat Science, v. 63, n. 1, p. 43-49, 2003. http://dx.doi.org/10.1016/S0309-1740(02)00051-7
23. OUSSALAH, M. et al. Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli 0157:H7, Salmonella typhimurium, Spaphylococcus aureus e Listeria monocytogenes. Food Control, v. 18, n. 5, p. 414-420, 2007. http://dx.doi.org/10.1016/j.foodcont.2005.11.009
24. PARK, D. et al. Biochemical changes in myofibrillar protein isolates exposed to three oxidizing systems. Journal of Agricultural and Food Chemistry, v. 54, n. 12, p. 4445-4451, 2006. http://dx.doi.org/10.1021/jf0531813
25. POLITEO, O.; JUKIC, M.; MILOS, M. Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil. Food Chemistry, v. 101, n. 1, p. 379-385, 2007. http://dx.doi.org/10.1016/j.foodchem.2006.01.045
26. RADULESCU, V.; CHILIMENT, S.; OPREA, E. Cappilary gas chromatography-mass spectrometry of volatile and semi-volatile compounds of Salvia officinalis. Journal of Chromatography A, v. 1027, n. 1-2, p. 121-126, 2004. http://dx.doi.org/10.1016/j.chroma.2003.11.046
27. RAHARJO, S.; SOFOS, N. J.; SCHMIDT, R. G. Improved speed, specificity, and limit of determination of an aqueous acid extraction thiobarbituric acid-C18 method for measuring lipid peroxidation in beef. Journal of Agricultural and Food Chemistry, v. 40, n. 11, p. 2182-2185, 1992. http://dx.doi.org/10.1021/jf00023a027
28. SAMMET, K. et al. Assessment of the antioxidative potential o dietary supplementation with a-tocopherol in low-nitrite salami-tipy sausages. Meat Science, v. 72, n. 2, p. 270-279, 2006. http://dx.doi.org/10.1016/j.meatsci.2005.07.014
29. SHAHIDI, F. Flavor of meat and meat products. New York: Ed. Blackie Academic & Professional, 1992. 298 p.
30. SHARMA, A. et al. Factors affeting antifungal activity on onion extractives against aflatoxin-production fungi. Journal of Food Science, v. 46, n. 3, p. 741-744, 1981. http://dx.doi.org/10.1111/j.1365-2621.1981.tb15339.x
31. SIMIONATTO, E. Estudo dos constituintes de óleos voláteis de plantas medicinais no Rio Grande do Sul: Isolamento, determinação e modificação estrutural e atividade biológica. 2004. 232 f. Tese (Doutorado em Química)-Universidade Federal de Santa Maria, Santa Maria, 2004.
32. TEPE, B. et al. Antioxidant activity of the essential oil and various extracts of Nepeta flavida Hub.-Mor. from Turkey. Food Chemistry, v. 103, n. 4, p. 1358-1364, 2007. http://dx.doi.org/10.1016/j.foodchem.2006.10.049
33. TORRES, E. A. F. S. et al. Parameters determinating the quality of cherqui, in intermediate moisture meat products. Meat Science, v. 38, n. 2, p. 229-234, 1994. http://dx.doi.org/10.1016/0309-1740(94)90112-0
34. VARNAM, A. H.; SUTHERLAND, J, Carne y productos cárnicos: Tecnologia, química y microbiologia. Zaragoza, Espanha: Editorial Acribia, 1998. 423 p.
35. WANG, B. et al. Modified extraction method for determinating 2-Thiobarbituric acid values in meat with increased specificity and simplicity. Journal of Food Science, v. 67, n. 8, p. 2833-2836, 2002. http://dx.doi.org/10.1111/j.1365-2621.2002.tb08824.x
36. WANG, W. et al. Antioxidative activity of Rosmarinus officinalis L. essential oil compared to its main components. Food Chemistry, v. 108, n. 3, p. 1019-1022, 2007. http://dx.doi.org/10.1016/j.foodchem.2007.11.046
37. XIONG, Y. L. Protein oxidation and implications for muscle food quality. In: DECKER, E.; FAUSTMAN, C.; LOPEZ-BOTE, C. J. Antioxidants in muscle foods: nutritional strategies to improve quality. Nova York: John Wiley e Sons, Inc., 2000. p. 85-111.
38. ZANARDI, A. et al. Lipolyzis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants. Meat Science, v. 66, n. 2, p. 415-423, 2004. http://dx.doi.org/10.1016/S0309-1740(03)00129-3