Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat
Free radicals are ubiquitous in roasted foods. In this work, lipid-derived carbon-centered alkyl radical formation was first studied in roasted meat by electron spin resonance (ESR). The influence of antioxidants on the inhibition of free radicals was investigated. The results showed that the high t...
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| Format: | Article |
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MDPI AG
2020-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/5/572 |
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| author | Yingjie Bao Yuxia Zhu Xiaopu Ren Yawei Zhang Zengqi Peng Guanghong Zhou |
| author_facet | Yingjie Bao Yuxia Zhu Xiaopu Ren Yawei Zhang Zengqi Peng Guanghong Zhou |
| author_sort | Yingjie Bao |
| collection | DOAJ |
| description | Free radicals are ubiquitous in roasted foods. In this work, lipid-derived carbon-centered alkyl radical formation was first studied in roasted meat by electron spin resonance (ESR). The influence of antioxidants on the inhibition of free radicals was investigated. The results showed that the high temperature, high heat transfer rate, and high polyunsaturated fatty acid (PUFA) content resulted in high radical content in roasted meat, while the high water content in meat retarded radical formation. The 0.03% addition of tea polyphenols (TPP) significantly reduced radical formation during roasting (<i>p</i> < 0.05), whereas the 0.03% rosemary extract (RE) had no significant inhibitory effect (<i>p</i> > 0.05). These results suggested that water retention and the addition of TPP would decrease radical generation during the roasting of meat. |
| first_indexed | 2024-03-10T20:02:04Z |
| format | Article |
| id | doaj.art-049c24b15e3740a3a0ce020a2614f21d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T20:02:04Z |
| publishDate | 2020-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-049c24b15e3740a3a0ce020a2614f21d2023-11-19T23:26:48ZengMDPI AGFoods2304-81582020-05-019557210.3390/foods9050572Formation and Inhibition of Lipid Alkyl Radicals in Roasted MeatYingjie Bao0Yuxia Zhu1Xiaopu Ren2Yawei Zhang3Zengqi Peng4Guanghong Zhou5College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, ChinaFree radicals are ubiquitous in roasted foods. In this work, lipid-derived carbon-centered alkyl radical formation was first studied in roasted meat by electron spin resonance (ESR). The influence of antioxidants on the inhibition of free radicals was investigated. The results showed that the high temperature, high heat transfer rate, and high polyunsaturated fatty acid (PUFA) content resulted in high radical content in roasted meat, while the high water content in meat retarded radical formation. The 0.03% addition of tea polyphenols (TPP) significantly reduced radical formation during roasting (<i>p</i> < 0.05), whereas the 0.03% rosemary extract (RE) had no significant inhibitory effect (<i>p</i> > 0.05). These results suggested that water retention and the addition of TPP would decrease radical generation during the roasting of meat.https://www.mdpi.com/2304-8158/9/5/572antioxidantselectron spin resonancelipid oxidation |
| spellingShingle | Yingjie Bao Yuxia Zhu Xiaopu Ren Yawei Zhang Zengqi Peng Guanghong Zhou Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat Foods antioxidants electron spin resonance lipid oxidation |
| title | Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat |
| title_full | Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat |
| title_fullStr | Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat |
| title_full_unstemmed | Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat |
| title_short | Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat |
| title_sort | formation and inhibition of lipid alkyl radicals in roasted meat |
| topic | antioxidants electron spin resonance lipid oxidation |
| url | https://www.mdpi.com/2304-8158/9/5/572 |
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