Rye and Wheat Bran Extracts Isolated with Pressurized Solvents Increase Oxidative Stability and Antioxidant Potential of Beef Meat Hamburgers

Journal of Food Science

Volumn 81, Issue 2, 2016, Pages H519-H527

  Šulniute , Vaida ^a   Jaime, Isabel ^b   Rovira, Jordi ^b   Venskutonis, Petras Rimantas ^a  

^a KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^b UNIVERSITY OF BURGOS   (Spain)

Author keywords

Antioxidant activity; Beef hamburger; Global antioxidant response; Rye bran extract; Wheat bran extract

Indexed keywords

2,2'-AZINO-DI-(3-ETHYLBENZOTHIAZOLINE)-6-SULFONIC ACID; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BENZOTHIAZOLE DERIVATIVE; BIPHENYL DERIVATIVE; PHENOL DERIVATIVE; PICRIC ACID; PLANT EXTRACT; SOLVENT; SULFONIC ACID DERIVATIVE;

ANALYSIS; CHEMISTRY; COLOR; DIETARY FIBER; FOOD HANDLING; FOOD PRESERVATION; HUMAN; METABOLISM; ODOR; PLANT SEED; PROCEDURES; RED MEAT; SECALE; WHEAT;

ANTIOXIDANTS; BENZOTHIAZOLES; BIPHENYL COMPOUNDS; COLOR; DIETARY FIBER; FOOD HANDLING; FOOD PRESERVATION; HUMANS; ODORS; PHENOLS; PICRATES; PLANT EXTRACTS; RED MEAT; SECALE; SEEDS; SOLVENTS; SULFONIC ACIDS; TRITICUM;

EID: 84956609617     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13197     Document Type: Article

References (36)

1. Adom KK, Liu RH. 2005. Rapid peroxyl radical scavenging capacity (PSC) assay for assessing both hydrophilic and lipophilic antioxidants. J Agric Food Chem 53:6572-80.
2. Alabaster O, Tang Z, Shivapurkar N. 1997. Inhibition by wheat bran cereals of the development of aberrant crypt foci and colon tumours. Food Chem Toxicol 35:517-22.
3. Andreasen MF, Kroon PA, Williamson G, Garcia-Conesa MT. 2001. Intestinal release and uptake of phenolic antioxidant diferulic acids. Free Rad Bio Med 31(3):304-14.
4. ASTM. 1986. Physical requirements. Guidelines for sensory evaluation laboratories, STP 913. Philadelphia, Pa.: American Society for Testing and Materials.
5. ASTM. 1988. Standard and Sensory Evaluation of Materials and products. In: Storer RC, editor ASTM Manual Series. Philadelphia, Pa.: American Society for Testing and Materials.
6. Cava R, Tárrega R, Ramírez R, Carrasco JA. 2009. Decolouration and lipid oxidation changes of vacuum-packed Iberian dry-cured loin treated with E-beam irradiation (5 kGy and 10 kGy) during refrigerated storage. Innovat Food Sci Emerg Tech 10(4):495-9.
7. Chung KY, Lunt DK, Choi CB, Chae SH, Rhoades RD, Adams TH, Booren B, Smith SB. 2006. Lipid characteristics of subcutaneous adipose tissue and M. longissimus thoracis of Angus and Wagyu steers fed to US and Japanese endpoints. Meat Sci 73:432-41.
8. Damašius J, Venskutonis PR, Rovira J, González J, González L, Vinauskiene R. 2009. Characterisation of oregano water extracts and their effect on the quality characteristics of cooked pork. J Food Sci Technol 44:394-401.
9. Damašius J, Venskutonis PR, Ferracane R, Fogliano V. 2011. Assessment of the influence of some spice extracts on the formation of heterocyclic amines in meat. Food Chem 126:149-56.
10. Directive 2009/32/EC of the European Parliament and of the Council of 23 April 2009 on the approximation of the laws of the Member States on extraction solvents used in the production of foodstuffs and food ingredients. OJ L 141, 06/06/2009, 3-11.
11. Gotoh T, Albrecht E, Teuscher F, Kawabata K, Sakashita K, Iwamoto H, Wegner J. 2009. Differences in muscle and fat accretion in Japanese Black and European cattle. Meat Sci 82:300-8.
12. Gökmen V, Serpen A, Fogliano V. 2009. Direct measurement of the total antioxidant capacity of foods: the 'QUENCHER' approach. Trends Foof Sci Tech 20:278-88.
13. Huang D, Ou B, Prior RL. 2005. The chemistry behind antioxidant capacity assays. J Agric Food Chem 53:1841-56.
14. Hunt MC, Acton JC, Benedict RC, Calkins CR, Cornforth DP, Jeremiah LE, Olson DG, Salm CP, Savell JW, Shivas SD. 1991. AMSA guidelines for meat colour evaluation. Proceedings 44th Annual Reciprocal Meat Conference Chicago, 9-12 July, Kansas State University, Manhattan, KS, p. 3-17.
15. ISO 8589:1988 (E). Genevè: International Organization for Standardization
16. Jung DC, Lee SY, Yoon JH, Hong KP, Kang YS, Park SR, Park SK, Ha SD, Kim GH, Bae DH. 2009. Inhibition of pork and fish oxidation by a novel plastic film coated with horseradish extract. J Food Sci Technol 42:856-61.
17. Kim KH, Tsao R, Yang R, Cui SW. 2006. Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions. J Agric Food Chem 95:466-73.
18. Krzywicki K. 1982. The determination of haem pigments in meat. Meat Sci 7:29-35.
19. Lee BJ, Hendricks DG, Cornforth DP. 1999. A comparison of carnosine and ascorbic acid on color and lipid stability in a ground beef pattie model system. Meat Sci 51:245-53.
20. Li W, Shan F, Sun S, Corke H, Beta T. 2005. Free radical scavenging properties and phenolic content of Chinese black-grained wheat. J Agric Food Chem 53:8533-6.
21. Miliauskas G, Mulder E, Linssen JPH, Jacques H, van Beek TA, Venskutonis PR. 2007. Evaluation of antioxidative properties of Geranium macrorrhizum and Potentilla fruticosa extracts in Dutch style fermented sausages. Meat Sci 77:703-8.
22. Miller DD, Schricker BR, Rasmussen RR, Van Camper D. 1981. An in vitro method for estimation of iron availability from meals. Am J Clin Nutr 34:2248-56.
23. Møller ME, Dahl R, Bøckman OC. 1988. A possible role of the dietary fibre product, wheat bran, as a nitrite scavenger. J Food Sci Technol 26:841-5.
24. Nissen LR, Byrne DV, Bertelsen G, Skibsted LH. 2004. The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis. Meat Sci 68:485-95.
25. Pastoriza S, Delgado-Andrade C, Haro A, Rufián-Henares JA. 2011. A physiologic approach to test the global antioxidant response of foods. The GAR method. J Agric Food Chem 129:1926-32.
26. Phytochemical Functional Foods. 2003. In: Johnson I, Williamson G, editor. Boca Raton, Fla.: CRC Press: 384.
27. Povilaitis D, Šulniu te V, Venskutonis PR, Kraujaliene V. 2015. Antioxidant properties of wheat and rye bran extracts obtained by pressurized liquid extraction with different solvents. J Cereal Sci 62:117-3.
28. Prior RL, Hoang H, Gu L, Wu X, Bacchiocca M, Howard L, Hampsch-Woodill M, Huang D, Ou B, Jacob R. 2003. Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORAC(FL))) of plasma and other biological and food samples. J Agric Food Chem 51:3273-9.
29. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolourization assay. Free Rad Bio Med 26:1231-7.
30. Rey AI, Hopia A, Kivikari R, Kahkonen M. 2005. Use of natural food/plant extracts: cloudberry (Rubus Chamaemorus), beetroot (Beta Vulgaris 'Vulgaris') or willow herb (Epilobium angustifolium) to reduce lipid oxidation of cooked pork patties. J Food Sci Technol 38:363-70.
31. Singleton VL, Rossi JA Jr. 1965. Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am J Enol Viticult 16:144-58.
32. Sturdivant CA, Lunt DK, Smith GC, Smith SB. 1992. Fatty acid composition of subcutaneous and intramuscular adipose tissues and M. longissimus dorsi of Wagyu Cattle. Meat Sci 32:449-58.
33. Trout GR. 1990. The rate of metmyoglobin formation in beef, pork, and turkey meat as influenced by pH, sodium chloride, and sodium tripolyphosphate. Meat Sci 28:203-10.
34. Truswell AS. 2002. Cereal grains and coronary heart disease. Am J Clin Nutr 56:1-14.
35. Yu L, Haley S, Perret J, Harris M. 2002. Antioxidant properties of hard winter wheat extracts. J Agric Food Chem 78:457-61.
36. Zhou K, Yu L. 2004. Antioxidant properties of bran extracts from Trego wheat grown at different locations. J Agric Food Chem 52:1112-7.